Welcome to Street Prophets Thursday Coffee Hour cleverly located at the intersection of religion and politics. I thought today I’d share some of my cake recipes with you.
Black Forest Cherry Cake
Serving Size : 16
Amount Measure Ingredient -- Preparation Method
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Cake
2½ cups all purpose flour
1½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1½ cups low fat buttermilk
½ cup unsalted butter -- melted
2 large eggs
1 teaspoon vanilla extract
Filling
½ cup granulated sugar
3 tablespoons cornstarch
¾ cup cherry juice
¼ cup cherry brandy or kirsch
16 ounces tart or sweet cherries in light syrup -- keep liquid
Topping
2 cups low fat whipping cream
¼ cup granulated sugar
4 ounces sweet chocolate squares
½ cup maraschino cherries
baking spray with flour
Heat the oven to 350°F.
Spray two 9-inch cake pans with the baking spray with flour.
Beat the flour, sugar, cocoa powder, baking soda, baking powder, salt, buttermilk, butter, eggs and the vanilla together in a large bowl on low for 30 seconds to combine.
Beat the batter on high for 3 minutes scrapping sides of bowl frequently.
Divide the batter between the pans and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool the cake in the pan for 5 minutes then turn out onto a wire cooling rack to cool completely.
For the filling mix sugar and cornstarch in a 1-quart saucepan.
Add enough water to cherry juice to measure ¾ cup.
Stir the cherry juice mixture into the sugar mixture and cook stirring constantly until the mixture thickens and boils.
Boil the cherry juice mixture for 1 minute stirring constantly.
Stir in the kirsch to the cherry mixture.
Cut the cherries in half and stir them into filling.
Refrigerate the cherry mixture until completely chilled.
Beat the whipping cream in a large bowl with the sugar until stiff peaks form.
Place one layer of the cake flat side up on platter.
Spread the cake with ⅔ of the cherry filling.
Spread one cup of whipped cream on top of cherry layer.
Place the second cake layer flat side up on top on first layer.
Spread the cake with the remaining cherry filling.
Frost the top and sides of cake with the remaining frosting.
Shred the chocolate bar and sprinkle on top and sides of cake.
Decorate with maraschino cherries.
Notes: If using sweet cherries decrease sugar to 2 tablespoons.
Per Serving: 426 Calories; 19g Fat (39.5% calories from fat); 6g Protein; 60g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; ½ Fruit; 0 Non-Fat Milk; 3½ Fat; 2½ Other Carbohydrates.
Red Velvet Cake with Cream Cheese Frosting
Servings: 12
Amount Measure Ingredient -- Preparation Method
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2½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
1 cup unsalted butter -- softened
1½ cups granulated sugar
3 large eggs
½ cup 2% low fat milk
½ cup coffee
8 ounces low fat sour cream
1 teaspoon vanilla extract
2 tablespoons red food coloring
Cream Cheese Frosting
16 ounces low fat cream cheese -- softened
½ cup unsalted butter -- softened
1 teaspoon vanilla extract
1½ cups confectioner's sugar
baking spray with flour
Heat the oven to 350°F and spray three 8-inch cake pans with the baking spray.
In a large bowl sift together the flour, baking powder, baking soda, baking powder, salt and cocoa powder.
In large bowl mix together the butter and sugar until light and fluffy.
Add the eggs one at a time to the butter mixture and beat until incorporated.
Add the milk, coffee, sour cream, vanilla and red coloring to the batter and mix thoroughly.
Add the dry ingredients to wet ingredients and mix until a smooth batter is formed.
Divide the batter between the pans and space the pans evenly in the oven.
Bake the cakes for 30 minutes or until a toothpick inserted in center of the cake comes out clean.
Remove the cakes from the pans and cool completely on a wire rack.
To make frosting beat the cream cheese and butter together until light and fluffy.
Add the vanilla extract to the frosting and mix until well combined.
Add confectioner’s sugar and beat until smooth.
Place one layer of the cake rounded side down on a serving plate.
Spread some of the frosting on top of the layer.
Place a second cake layer rounded side down and repeat with the icing.
Top with last layer of the cake rounded side down and spread icing over top and down the sides.
The cake can be refrigerated for 3 days.
Per Serving: 593 Calories; 32g Fat (48.7% calories from fat); 10g Protein; 67g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 547mg Sodium. Exchanges: 1½ Grain (Starch); 1 Lean Meat; 0 Non-Fat Milk; 6 Fat; 3 Other Carbohydrates.
Hummingbird Cake with Cream Cheese Frosting
Servings: 16
Amount Measure Ingredient -- Preparation Method
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3 cups all purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup light brown sugar -- packed
1 cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup unsalted butter -- melted
3 whole eggs
8 ounces crushed pineapple in juice -- drained
2 cups bananas -- mashed
2 teaspoons vanilla extract
1½ cups pecans -- finely chopped
Frosting
½ cup unsalted butter -- softened
8 ounces low fat cream cheese -- softened
16 ounces confectioner's sugar
1 teaspoon vanilla extract
baking spray with flour
Heat the oven to 350°F.
Spray three 9-inch cake pans with vegetable spray with flour.
In a large bowl combine flour, baking soda, baking powder, salt, sugars, cinnamon, nutmeg and ginger.
In a separate large bowl mix butter and eggs together until combined.
Add the pineapple, bananas, vanilla and nuts to the butter mixture.
Fold the moist ingredients into the dry ingredients.
Divide the batter evenly between the pans.
Bake for 25 to 30 minutes or until toothpick in center comes clean.
Cool for 10 minutes in the pan and then turn out onto a cooling rack until cooled completely.
For the frosting cream the butter and cream cheese together.
Add the confectioner's sugar and vanilla and beat until light and fluffy.
Place one cake layer with flat side up onto a platter or cake stand.
Spread the frosting on top of the layer to the edges.
Place a second layer flat side up and frost.
Do third layer the same way.
Frost the sides of the cake.
Sprinkle ½ cup pecans onto top of cake.
You can press some of the pecans on the side if you wish.
Per Serving: 584 Calories; 28g Fat (42.1% calories from fat); 6g Protein; 80g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 222mg Sodium. Exchanges: 1½ Grain (Starch); ½ Lean Meat; ½ Fruit; 5 Fat; 3 1/2 Other Carbohydrates.
Carrot Cake
Servings: 16
Amount Measure Ingredient -- Preparation Method
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½ cup golden raisins
¼ cup sherry
1¾ cups granulated sugar
1½ cups vegetable oil
3 whole eggs
2½ teaspoons cinnamon
2 teaspoons baking soda
¼ teaspoon ground nutmeg
1 teaspoon salt
2 cups all purpose flour
1½ teaspoons vanilla extract
2 cups carrots -- finely shredded
1 cup walnuts -- chopped fine
½ cup shredded coconut flakes
8 ounces crushed pineapple in juice -- drained
16 ounces low fat cream cheese -- softened
1 teaspoon vanilla extract
1¼ cups powdered sugar
vegetable spray with flour in it
Heat the oven to 350°F.
Soak the raisins in the sherry.
Mix the sugar, oil and eggs together in a large bowl until light and fluffy.
Sift in the cinnamon, baking soda, nutmeg, salt and flour into the egg mixture.
Beat wet and dry ingredients together until well incorporated.
Add the vanilla extract to the cake mixture and mix in thoroughly.
Drain the raisins and add to the cake mixture along with the pineapple, carrots, walnuts and shredded coconut and mix well.
Spray a 19-inch Bundt pan with vegetable oil.
Spread the cake mixture evenly in the Bundt pan.
Bake in 350°F oven for 1 hour or until a tester inserted near middle comes out clean.
Cool the cake on a rack.
To make the icing beat the cream cheese and vanilla in a medium bowl until smooth and creamy.
Gradually add the sifted powdered sugar to the cream cheese mixture until smooth and a spreading consistency and spread the icing on the cooled cake.
Per Serving: 536 Calories; 32g Fat (52.7% calories from fat); 8g Protein; 56g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 515mg Sodium. Exchanges: 1 Grain (Starch); 1 Lean Meat; ½ Vegetable; ½ Fruit; 6 Fat; 2 Other Carbohydrates.
Guinness Cake
Servings: 8
Amount Measure Ingredient -- Preparation Method
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1 cup unsalted butter
1 cup dark brown sugar -- packed
1¼ cups Guinness beer – lager not stout
1½ cups raisins
1½ cups golden raisins
1 cup candied fruit or dried fruit
5 cups all purpose flour
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
½ teaspoon baking soda
3 whole eggs -- beaten
Heat the oven to 325°F.
Grease and line a 9-inch round cake pan with parchment paper.
Place the butter, sugar and Guinness in a saucepan and slowly bring to a boil stirring constantly until the sugar and butter have melted.
Mix in the raisins and candied or dried fruit to the Guinness and bring the mixture back up to a boil.
Simmer the Guinness mixture for 5 minutes.
Remove from the Guinness mixture from the heat and cool completely.
Sift the flour, spices and baking soda into a large bowl.
Stir in the cooled fruit mixture and beaten eggs to the flour mixture.
Put the batter into the prepared pan and bake for 1½ to 2 hours.
Check the cake with a toothpick or skewer at 1½ hour mark until the toothpick comes out clean.
Cool the cake in the pan before removing cake.
Per Serving: 846 Calories; 26g Fat (27.3% calories from fat); 13g Protein; 143g Carbohydrate; 5g Dietary Fiber; 142mg Cholesterol; 145mg Sodium. Exchanges: 4 Grain (Starch); ½ Lean Meat; 3 Fruit; 5 Fat; 2 ½ Other Carbohydrates.
German Chocolate Cake with Coconut Pecan Frosting
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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Cake
½ cup boiling water
4 ounces semisweet chocolate squares
1½ cups granulated sugar
1 cup unsalted butter -- softened
4 large eggs -- separated
1 teaspoon vanilla extract
2¼ cups cake flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup unsweetened cocoa powder
1 cup low fat buttermilk or 1 cup of water and 4 tablespoons of dried buttermilk
Frosting
2 egg yolks
1 cup low fat evaporated milk
1 cup light brown sugar – packed
½ cup butter
1 teaspoon vanilla extract
1⅓ cups coconut flakes
1 cup pecans -- chopped
baking spray with flour
Heat the oven to 350°F.
Spray two 9-inch cake pans with the baking spray with flour..
In a small bowl pour boiling water over the chocolate squares and stir until melted.
Let the chocolate cool.
In a large bowl mix the sugar and butter until light and fluffy.
Beat in the egg yolks one at a time into the butter mixture and mix well.
Beat the melted chocolate and vanilla together.
Whip the egg whites in a large bowl until stiff peaks form.
Mix the flour, baking soda, salt and cocoa powder together.
Mix the dry ingredients and the buttermilk into the batter alternating the dry ingredients and the buttermilk and mixing well.
Fold in the egg whites to the cake batter until just combined.
Divide the batter between the two pans.
Bake the cakes for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake in the pans for 10 minutes and then turn out onto a wire cooling rack and cool completely.
To make the frosting beat the egg yolks and the milk together in a 2-quart saucepan.
Stir in the sugar, butter and vanilla extract to the frosting mixture.
Cook the frosting over medium heat, stirring occasionally, for about 12 minutes or until thick.
Stir in the coconut and pecans to the frosting and beat until the frosting is of spreading consistently.
Place one cake round side down on a platter.
Spread the cake with the ⅓ of the frosting.
Place the second cake layer flat side down on cake and spread with the rest of the frosting on the top and sides.
Per Serving: 477 Calories; 25g Fat (45.9% calories from fat); 6g Protein; 60g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 252mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; ½ Fruit; 0 Non-Fat Milk; 4½ Fat; 2½ Other Carbohydrates.
Triple Lemon Cake
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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Cake
2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter -- softened
1¼ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 cup 2% low fat milk
Lemon Curd Filling
1 tablespoon lemon zest
½ cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons unsalted butter
¾ cup granulated sugar
4 large egg yolks
Frosting
4 cups confectioner's sugar
½ cup unsalted butter -- softened
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoons 2% low fat milk
baking spray with flour
Heat the oven to 350°F.
Spray two 8-inch pans with baking spray with flour.
Mix together the flour, baking powder and salt.
Cream the butter and sugar together in a large bowl until light and fluffy.
Add the eggs one at a time to the butter mixture and mix until well combined.
Stir the vanilla extract, lemon juice and lemon zest into the egg mixture.
Alternate adding between the dry ingredients and the milk into the batter mixing until just incorporated.
Divide the batter between the prepared pans and bake for 30 minutes or until toothpick inserted in middle comes out clean.
Cool the cake in pans for 10 minutes and then turn out onto a wire cooling rack to cool completely.
To make the filling: In a medium saucepan mix the lemon zest, lemon juice and cornstarch together until smooth.
Mix the butter and sugar into the lemon mixture and bring to a boil over medium heat.
Boil the filling for one minute stirring constantly.
Beat the egg yolks in a small bowl until smooth.
Pour a little of the lemon mixture into eggs to temper them.
Pour the eggs into the remaining lemon mixture.
Reduce the heat to low and cook the lemon mixture stirring constantly for 5 minutes or until thickened.
Pour the lemon mixture into a medium bowl and place plastic wrap pressing it into lemon curd.
Cool the lemon curd to room temperature and then refrigerate for 3 hours.
To make frosting: Beat the sugar, butter, lemon juice and lemon zest until smooth in a medium bowl.
Add the milk to the frosting mixture and beat until light and fluffy.
With a serrated knife split each cake in half horizontally.
Place 1 layer of the cake cut side up, on a platter and spread ½ of the lemon filling.
Top the lemon filling with another layer of cake and spread ½ cup of frosting over the top of the cake.
Top the frosted cake with another cake layer and spread rest of the filling.
Top the filling layer with the final cake layer and ice the top and the sides with the remaining frosting.
Per Serving : 595 Calories; 25g Fat (36.6% calories from fat); 5g Protein; 91g Carbohydrate; trace Dietary Fiber; 182mg Cholesterol; 161mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4½ Fat; 5 Other Carbohydrates.