Coca-Cola Cake 

For years I have enjoyed the Coca-Cola Cake from “Cracker Barrel”. It is served warm and with a side of vanilla ice cream if you like, and I always do, and it is fabulous! It got me thinking that perhaps I could make my own? I have been playing around with recipes for awhile with this cake and I just could not get the taste I was looking for. Until I figured out the appropriate ratio of sugar, Coca-Cola, buttermilk and the secret to frosting the cake while still hot! This cake may very well be BETTER than Cracker Barrel’s version PLUS it makes a whole 9×13-inch pan full! That is dangerous for me! Most of this will be sent to my taste testers – I mean, what is left – I will not share how many pieces I have already eaten but let me say, I HIGHLY recommend you make this cake! Serve warm and with vanilla ice cream. What I do, is cut a piece, plate it, microwave it and immediately scoop some vanilla bean ice cream alongside. Fabulous!


Coca-Cola Cake

For the cake…
2 cups white granulated sugar
2 cups white all-purpose flour
1 1/2 cups mini-marshmallows
1 cup Coca-Cola
1 (4 oz.) stick unsalted butter
1/2 cup vegetable oil
3 tablespoons unsweetened cocoa powder
1/2 cup buttermilk with 1 teaspoon baking soda
2 large eggs
1 teaspoon pure vanilla extract

For the frosting…
1 (4 oz.) stick unsalted butter
6 tablespoons Coca-Cola
3 tablespoons unsweetened cocoa powder
4 cups powdered sugar
3 tablespoons whole milk
2 teaspoons pure vanilla extract

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray containing flour. 

In a large bowl whisk together the white granulated sugar and white all-purpose flour. Add in the marshmallows. 

In a saucepan mix the Coca-Cola, unsalted butter and vegetable oil. Bring to a boil over medium heat and pour over marshmallows and dry ingredients. Beat well and continue to beat until marshmallows have melted. 

Combine the baking soda with the buttermilk. Add to the mixture and beat. Add in the large eggs and pure vanilla extract. Beat well. Pour into prepared pan and bake for 40 minutes. 

With about 10 minutes of bake time left on the cake, start the frosting. In a saucepan combine the stick of unsalted butter with the Coca-Cola and unsweetened cocoa powder. Bring to a boil over medium heat. 

Pour this mixture into a bowl containing the powdered sugar. Beat. Add in the milk. Beat again. Add in the pure vanilla extract and beat until creamy. Add more powdered sugar to get desired consistency. 

Frost the cake while the cake is still hot from the oven. Allow to cool before serving. 

Enjoy! 

TAKE IT STEP BY STEP…
















PIN IT: https://pin.it/4qsDr_U

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Apple Dump Cake

Lately I have been obsessed with “dump cakes”. I know, terrible name, but the reason for the name is essentially because you “dump” the ingredients into a dish, pan, etc. I guess it sounds better than a “plop cake” or something like a “throw it in cake”. Aside from the name, I am utterly fascinated by them. I have my favorite recipe for a “dump cake” in my cookbook – it is a cherry and pineapple dump cake that is beyond incredible – but the recipe I am sharing today is incredible in its own way.

I have also been obsessed with “step by step” pictures lately when it comes to recipes – I am blaming Ree Drummond from The Pioneer Woman Cooks. Mine are not nearly as “professionally done” as her photos but they get the job – and the point across. I have updated a lot of the recipes here on my blog to include my “step by step” photos and here are their links –

https://blaisethebaker.com/2014/04/28/sour-cream-noodle-bake/

https://blaisethebaker.com/2016/08/07/chew-this-chocolate-fudge-whoopie-pies/

https://blaisethebaker.com/2017/09/29/2-minute-chocolate-fudge/

https://blaisethebaker.com/2015/06/19/old-fashioned-oatmeal-raisin-cookies/

https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/

https://blaisethebaker.com/2015/07/13/oatmeal-chocolate-chip-cookies/

https://blaisethebaker.com/2016/09/18/chew-this-homemade-oatmeal-cream-pies/

https://blaisethebaker.com/2015/05/28/kys-chocolate-pixie-cookies/

I will be updating a lot more of them in the future to contain this feature so follow me on Twitter, Instagram or my Facebook to get the “updated recipe” alerts.

Oh – and speaking of Facebook, I am currently in “Facebook Jail” for sharing too many recipes! Can you believe that!? Is there such thing as TOO MANY recipes? According to Facebook I guess the answer is yes. What can I do to get out of “Jail”!? Anyone have any recommendations? Email me and in the meantime – try this delicious recipe – and feel free to substitute the apple pie filling for another favorite fruit flavor.

Apple Dump Cake

TAKE IT STEP BY STEP…











Enjoy!

PIN IT: https://pin.it/eu3zens

Chew This! Strawberry Champagne Cupcakes 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest column features my “Strawberry Champagne Cupcakes” which when served in gold wrappers and a huge strawberry on top of each for garnish, makes one glamourous dessert! These were so fun to develop and my taste testers loved these! Do not worry about the champagne in these – the alcohol bakes off – while leaving a special “bubbly” flavor. Feel free to replace with white grape juice if you so desire. These are perfect for baby showers, birthdays or just an everyday celebration!

Also my “Ask and Answer” feature contains information on where I buy the lemon sugar that I feature so often in my recipes.

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Strawberry Champagne Cupcakes

http://www.thecouriertimes.com/neighbors/neighbors_features/article_37f30710-8ac4-5f04-b1a7-75f7f6c097d9.html

Enjoy!

PIN IT: http://pin.it/McKOCfX

Red Raspberry Cake

Awhile back my family and I went to “The Gather” restaurant and gift shop that is located in Alexandria, Indiana. It is a beautiful location and I am highly recommending those who have not been to go and experience it! Inside their gift shop they have some of the most unique and extraordinary things – for the inside and outside of your home. They also have one of the most charming cafe / restaurant areas that I have ever seen locally. Their menu is expansive, incentive and delicious! One of the items they are most known for is their famous “Red Raspberry Cake” that was developed by Gloria Gather. I decided I would see if I could make a similar version and try and duplicate their recipe. What I found was a deliciously pink, delightfully flavorful and crowd pleasing dessert! My family and friends went crazy for this!

Red Raspberry Cake

For the cake…
1 box Duncan Hines white cake mix
1 small box raspberry Jello
3 heaping tablespoons white all-purpose flour
1 cup vegetable oil
4 large eggs
1/2 cup water
1 package (10 oz) frozen red raspberries

For the frosting…
1 stick (4 oz) unsalted butter, melted 
Remaining frozen red raspberries
4 1/2 cups confectioner’s sugar

Start by spraying 2 9-inch round cake pans with non-stick cooking spray containing flour. Line the bottoms of each cake pan with a circle of parchment paper and then spray generously again with non-stick cooking spray containing flour. 

Preheat your oven to 350 degrees F. 

In a large bowl whisk together the dry cake mix, dry raspberry Jello and white all-purpose flour. 

In a glass measuring cup combine the vegetable oil, large eggs and water. Whisk to combine everything together well. 

In small increments add the wet mixture to the dry, whisking to incorporate well. After all the wet has been added to the dry whisk well before gently folding in half the bag of frozen red raspberries. 

Divide the batter evenly between the two prepared pans. Even out the batter with the back of a spoon and gently slam the pans on the counter to release the air bubbles. 

Place in preheated oven for exactly for 40 minutes. Remove the pans from the oven and place them inside of the refrigerator to stop the baking and allow them to chill. These cakes need to be completely chilled ice cold before attempting to frost. 

To make the frosting combine the melted unsalted butter and the remaining 1/2 bag of frozen red raspberries. 

Add the confectioner’s sugar, little at a time, incorporating well after each addition. You want the frosting to be the consistency of a thick ice cream. Spreadable but thick. 

Remove the chilled cakes from their pans, generously frost the inside layer and outside of the cake with the frosting. 

Place back into the refrigerator until ready to serve. Keep and serve chilled. 

Enjoy! 

PIN IT: http://pin.it/IXLC2vL

Rue McClanahan’s Orange Poppy Seed Cake

I LOVE “The Golden Girls”! I have loved this classic show ever since I was a young boy. People always ask me what character I am and I always tell them I am 80% Blanche and 20% Sophia. Ha!

A friend of mine recently send me the following newspaper article –

In the article it says that Blanche (Rue McClanahan) made an orange poppy seed cake that was made from a yellow cake mix, instant vanilla pudding, orange juice, orange peel and poppy seeds. They also mentioned it was an old recipe that originated from Oklahoma.

After a LOT of research I finally found a recipe that sounded just exactly like what the article described. I was so excited! I made it – and guess what!?

Fabulous! Delicious!

I am so excited to share this recipe with everyone! The cake is moist, flavorful and so easy to make!

Highly recommending this one…


Rue McClanahan’s Orange Poppy Seed Cake

For the cake…
1 Duncan Hines yellow cake mix
1 small box Jello instant vanilla pudding mix
4 large eggs, lightly beaten
1 cup Tropicana orange juice
1/2 cup canola oil

For the streusel…
1/3 cup white granulated sugar
1 heaping tablespoon ground cinnamon
1 heaping tablespoon poppy seeds

For the glaze…
2 cups confectioner’s sugar
2 tablespoons Tropicana orange juice
2 tablespoons whole milk

Orange peel (orange zest) for garnish

Start by preheating your oven to 350 degrees F. Generously spray a Bundt pan with non-stick cooking spray containing flour.

In large bowl whisk together the yellow cake mix, instant vanilla pudding mix, lightly beaten eggs, orange juice and canola oil. Whisk until smooth and creamy.

In a seperate bowl combine the white granulated sugar, ground cinnamon and poppy seeds with a fork.

Pour half the batter into the prepared baking pan, spreading evenly. Next, sprinkle over half the streusel evenly on top. Top that with the remaining batter and then finally top that with the remaining streusel.

Take a sharp knife and run it through the batter a few times to combine the batter and streusel creating a marble effect in the finished cake.

Place in preheated oven for 60 minutes.

Remove and allow to cool for 20 minutes before flipping over onto a serving plate. Allow to cool before drizzling with glaze.

To make the glaze combine the confectioner’s sugar, orange juice and milk in a large bowl. Whisk together. You want this to be on the thick side.

Drizzle over cooled cake. Top with fresh orange peel (orange zest). Refrigerate until ready to serve.

Enjoy!

PIN IT: http://pin.it/28XFzIH

Sour Cream – Banana Cake

This is the best banana cake I have ever had! The bananas – the sour cream – the cinnamon – the frosting! Delicious!

Sour Cream – Banana Cake

For the cake…
1 1/2 cups white granulated sugar
1 stick unsalted butter, softened
1 cup sour cream
2 large eggs
4 large bananas, mashed
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups white all-purpose flour

For the frosting…
4 tablespoons unsalted butter, melted
3 cups confectioners’ sugar
3 tablespoons whole milk
1 teaspoon pure vanilla extract

Start by preheating your oven to 375 degrees F and spraying a 9×13-inch baking pan with non-stick cooking spray containing flour. 

In a large bowl mix together the white granulated sugar, softened unsalted butter and sour cream until light and fluffy. 

Beat in the two large eggs. 

Mix in the mashed bananas, pure vanilla extract, baking soda, salt and ground cinnamon. 

Gently fold in the white all-purpose flour. The batter may still have white steaks throughout – this is desirable. 

Pour batter into prepared pan and spread out the top to ensure the cake is even. 

Bake in preheated oven for 40 minutes. 

To make the frosting, combine the melted unsalted butter and confectioners’ sugar. Halfway through the mixing add in the whole milk and pure vanilla extract. 

Once cake is baked, remove and cool completely before frosting. 

Cut and enjoy! 

PIN IT: http://pin.it/Q7GjQRI

Any Flavor Fruit Upside-Down Cake

I love pineapple upside down cakes! Recently I got to thinking about experimenting with other types of fruit for the “upside down cake” idea and thought – “why can not there be a recipe that is versatile enough for all fruits?” After much trail and error, I have developed this recipe – one that can literally be made with any type of fruit! My favorite fruit to use for this is fresh peaches. This recipe makes one 9-inch round cake.

Any Flavor Fruit Upside-Down Cake

1 1/2 sticks (12 tablespoons) unsalted butter, divided
1/2 cup light brown sugar, packed
2 cups diced fresh fruit of choice
3/4 cup white granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/4 cups white all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk

Start by preheating your oven to 350 degrees F. Melt 4 tablespoons of the unsalted butter and pour into a 9-inch round baking pan. Sprinkle the light brown sugar evenly over the melted butter. Next, sprinkle evenly, in a single layer, the prepared fresh fruit.

In a large bowl beat together the remaining unsalted butter and light brown sugar until light in color and creamy in texture. Beat in the large egg.

In a seperate bowl combine the white all-purpose flour, baking powder, baking soda and salt with a whisk.

Add the dry ingredients with the creamed butter and sugar mixture alternately with the milk. Beat well after each addition.

Pour finished batter evenly into the cake pan and spread out the top.

Place in preheated oven for 50 minutes.

Once baked, remove from the oven and allow to cool about 15 minutes before inverting onto a serving plate.

Enjoy!

PIN IT: http://pin.it/i2y4Cr7 

Cookbook Corner – and Giveaway – Delicious Dump Cakes

I am SO excited to talk about my newest “Cookbook Corner”! I can not imagine how fun this book was to write – because it was a BLAST to taste a lot of the recipes inside. 


“Deliciois Dump Cakes” By: Roxanne Wyss and Kathy Moore

This book is short in length, but HUGE in fun and flavor! I can not remember the last time I had such FUN recipe testing a book for my “Cookbook Corner”! I am highly HIGHLY recommending this to everyone who loves to bake. And do not let “dump cakes” scare you away – it is great! Trust me…

Let us start with QVC and “In the Kitchen with David”. That is where I first discovered this book – and my interest quickly peaked when I seen David take a bite of the “Peanut Butter Cup Dump Cake” – and did his famous “happy dance”. I had to learn more. And can we talk about Roxanne and Kathy? They are so cute! 

As soon as I got the book – I flipped over it, and knew that I would love it. For those of you who are wondering about a cookbook using cake mixes to make “dump cakes” – just admit it already – you use them – and you love them. But – if you really would rather NOT use a cake mix, Roxanne and Kathy have recipes to make your own homemade “cake mix”. 

The recipes in this book are fun, festive, versatile and delicious! So many different flavor combinations are profiled in this book – from cakes with blueberries, lemon, chocolate, peanut butter, orange, cherry, strawberry, and on and on. 

The photos are fabulous, the recipes foolproof and delicious, and one of my FAVORITE recipes? The “Peanut Butter Cup Dump Cake” on page 81. When you get this book – TRY IT FIRST! 

Here’s a picture…


Look delicious!? Look how it looks when it’s actually BAKED – 


IT. IS. DELICIOUS! And seriously – one of the best dump cakes I have ever had in my life. And guess what!? I used a cake mix! Yay! Ha!!! It was fun – and it was FABULOUS! 

To buy “Delicious Dump Cakes”, click here – http://www.amazon.com/Delicious-Dump-Cakes-Desserts-Minutes/dp/1250082633

AND. GUESS. WHAT??? 


I loved this book so much – I immediately ordered another one – for YOU! My newest giveaway – is this book and you can enter to win! 

HOW!? 

Email me your name and address – blaisethebaker@gmail.com 

A random winner will be picked Monday June 6th, 2016. 

Good luck! 

Blaise

UPDATE: (06/06/16) The giveaway is now closed. THANK YOU to everyone that participated! A winner will be announced shortly!

Watch your emails…

-Blaise

Grandma Deloris’ Chocolate Fudge Cake with Buttercream Frosting

I am telling you right now – seriously – STOP and make this cake! Make it tomorrow, make it next week, next month – whenever – just MAKE IT! You will be SO glad you did! Years ago there was a local bakery my family and I would visit and they had a version of this cake that was simply incredible. I have taken their inspired recipe and flipped it – made it my own – and named it after my Grandma Deloris of course, because every time I bake this – or eat it – she is the one I think of the most. Why? She would buy these cakes three and four at a time – take them home and freeze them. Now though, I bake my version for her and she says it is “better than” the ones she used to get from the bakery. 

The process is a little time consuming but trust me – it is WORTH IT! And the frosting recipe can be used outside of this recipe. The white buttercream frosting, for this recipe, I use on my homemade cinnamon rolls – best I have ever had! 

So – print this – pin it – MAKE IT soon! My FAVORITE cake!


Grandma Deloris’ Chocolate Fudge Cake with Buttercream Frosting

For the cake…
1 tablespoon baking soda
1 tablespoon instant coffee granules
5 tablespoons unsalted butter, melted
1 1/2 cups plus 3 teaspoons buttermilk, divided
1/4 cup unsweetened cocoa powder
1 3/4 cup unbleached cake flour
1 1/2 teaspoon salt
1/3 cup shortening
1 3/4 cup white granulated sugar
3 large eggs

Start by preheating your oven to 350 degrees F. Lightly grease two 8-inch cake pans with non-stick cooking spray and flour the insides of both pans.

In a large bowl mix together the baking soda, instant coffee granules, melted butter, 3 teaspoons buttermilk, unsweetened cocoa powder, cake flour, salt, shortening and white granulated sugar. Beat well until everything is combined – at least 3 minutes.

Add in 1/4 cup of the buttermilk, at a time, beating well after each addition until all of the buttermilk is used.

Next, add in the 3 large eggs and beat well – at least 3 minutes.

Pour the batter evenly into the prepared pans, filling each about 1/2 of the way full. Take pans, and pound them gently on the counter to remove any air bubbles.

Place them both in preheated oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean, and the sides are pulling away from the pan.

Once baked, remove from oven and let cool 2 minutes before inverting each cake onto plates sprayed lightly with non-stick cooking spray. Allow them to cool. 

For the chocolate fudge frosting…
8 tablespoons unsweetened cocoa powder
1 tablespoon vegetable oil
2 tablespoons shortening
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

COMBINE THE ABOVE UNTIL A THICK PASTE IS FORMED. THEN ADD…

1 teaspoon instant coffee granules
1 tablespoon light corn syrup
5 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 tablespoon simple syrup

TO MAKE SIMPLE SYRUP COMBINE 1 TABLESPOON LIGHT CORN SYRUP WITH 3 TABLESPOONS HOT WATER AND 3 TABLESPOONS WHITE GRANULATED SUGAR IN A SAUCEPAN OVER HIGH HEAT. STIR UNTIL BUBBLY AND SUGAR IS COMPLETELY DISSOLVED. ALLOW TO COOL.

Mix together and add 4 tablespoons simple syrup, mixing well.

Next add in 2 cups powdered sugar with 2 tablespoons whole milk. Mix together until everything is combined and smooth.

Add in 2 more cups powdered sugar with 1 tablespoon whole milk. Mix together until, everything is combined and smooth. If needed, add another tablespoon of whole milk to gently thin the frosting. If the frosting is to thin, add gently more powdered sugar. The finished frosting should have a thick ice cream (but spreadable) consistancy.

Sit this frosting aside and start on the buttercream.

For the buttercream…
2 sticks (8 oz.) unsalted butter, melted
1/2 cup shortening
4 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
6 tablespoons “Marshmallow Fluff”

In a large bowl combine the melted unsalted butter and shortening. Add in 2 cups of the powdered sugar, pure vanilla extract and salt. Beat well until mixed.

Add in the “Marshmallow Fluff” and beat well again. 

Add in enough powdered sugar, little at a time, to create a frosting the same thickness of the chocolate fudge frosting made earlier.

To assemble the cake…
Leave one of the chocolate cakes on the plate.

Place a thin layer of the white buttercream frosting on the top of the cake. Next, add about half of the chocolate fudge frosting and spread evenly.

Place the other cake on top of this, and lightly press.

Finish by placing the rest of the chocolate fudge frosting on the top of the cake, spreading evenly. Frost the sides of the cake with the buttercream frosting and decorate with chocolate sprinkles, if desired.

Cut and serve. Store cake in the refrigerator.

PIN IT: http://pin.it/rlo8F7F

Recipe Testing for a Cookbook Review – Dump Cakes


I LOVE being a “cookbook reviewer” and part of that job, is actually testing the recipes in the cookbook to see if they are correct. I do not post EVERYTHING I make, develop and test but I HAD to include this picture. A chocolate and peanut butter “dump cake”! The cookbook I am reading and testing (and soon to review HERE on my blog) is a delicious book filled with “dump cakes” like this one. These are not your mother’s “dump cakes”! I am so excited to share this one with everyone once it is ready. I mean – chocolate pudding, evaporated milk, mini Reece cups, chocolate cake mix, butter, peanut butter – how bad could THAT be? I am showing you my “testing” start to finish and step by step on my Snapchat (username: blaisethebaker). Join me there and stay tuned for my official review and “taste testing” on this cookbook and recipe. I have DOZENS and DOZENS of cookbook reviews, here on my website! Just search under “Cookbook Corner”.

Blaise