On Sundays, I like to do things a bit nicer for dinner and include dessert. However, if I fuss over dessert, the dinner gets neglected in small ways. I've decided, over the years, that the fancier desserts get made during the week when dinner is simpler. On Sundays, concentration is on the main meal with a less complicated but still tasty dessert. I came across this one and am definitely putting it on my 'to do' list for today.
Uncomplicated Cake
1 chocolate cake mix
1 cup mayonnaise
1 cup water
3 large eggs
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Vegetable oil spray the baking pans of your choice - two 8 or 9-inch round ones if you want to make a layer cake or an 11x 13 for even less fuss.
Combine all the ingredients in a mixing bowl and blend to mix thoroughly. Don't overbeat it, about two minutes should do it. Spread batter into prepared pans and bake for approximately 20-30 minutes depending on size of your pans and oven heat output. Cake should spring back when touched lightly when done.
Ideas . . .
Although I haven't tried it, I would think a spice cake mix would be good. I might even add a half cup of finely chopped nuts to the batter.
A yellow cake mix with 1/2 cup toasted coconut would be good.
One-half cup of tiny chocolate chips would enhance the value of any cake.
Using orange juice instead of the water would make either the spice or chocolate cake stand out.
Showing posts with label Spice cake. Show all posts
Showing posts with label Spice cake. Show all posts
Sunday, September 25, 2011
Thursday, August 11, 2011
Spice Cake - my version!
Although my family will eat chocolate cake as a first choice, I decided on a change of pace, yesterday, and baked a spice cake using some shortcuts in order to get both dinner and the cake done in a timely manner.
Barbara's Spice Cake
1 package of spice cake mix
1 small package of instant lemon pudding mix
1/2 cup vegetable oil
4 eggs
1/2 cup brandy (you can use orange juice or even, just water)
1/2 cup finely ground walnuts
Preheat oven to 350 degrees.
Combine all the ingredients in a mixing bowl and beat for about three minutes or until well mixed.
You can chose your own baking pans here. I used three 8-inch round pans for my cake. You can also bake it in a 9x13-inch pan if you don't want to bother with frosting layers. Whatever you decide, use vegetable oil spray and dust them with flour.
Depending on your choice of baking pan, bake for approximated 20-30 minutes or until the top springs back when lightly touched.
Lemon Frosting
1 1/2 sticks of softened butter
Approximatley 3 cups powdered sugar
Grated zest of one lemon
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract
Cream the butter in a mixing bowl. Add three cups of powdered sugar, the zest, and extracts. Add enough of the lemon juice to form a spreadable icing. You can adjust with the juice and sugar as needed to reach this result.
*The reason I use lemon juice and lemon extract is that the combination seems to enhance and mellow out the lemon flavor.
*If you opt for using brandy, you won't get a 'drunken' cake. It just gives the cake a certain flair without any liquor taste. Sometimes, I use Sherry instead.
Barbara's Spice Cake
1 package of spice cake mix
1 small package of instant lemon pudding mix
1/2 cup vegetable oil
4 eggs
1/2 cup brandy (you can use orange juice or even, just water)
1/2 cup finely ground walnuts
Preheat oven to 350 degrees.
Combine all the ingredients in a mixing bowl and beat for about three minutes or until well mixed.
You can chose your own baking pans here. I used three 8-inch round pans for my cake. You can also bake it in a 9x13-inch pan if you don't want to bother with frosting layers. Whatever you decide, use vegetable oil spray and dust them with flour.
Depending on your choice of baking pan, bake for approximated 20-30 minutes or until the top springs back when lightly touched.
Lemon Frosting
1 1/2 sticks of softened butter
Approximatley 3 cups powdered sugar
Grated zest of one lemon
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract
Cream the butter in a mixing bowl. Add three cups of powdered sugar, the zest, and extracts. Add enough of the lemon juice to form a spreadable icing. You can adjust with the juice and sugar as needed to reach this result.
*The reason I use lemon juice and lemon extract is that the combination seems to enhance and mellow out the lemon flavor.
*If you opt for using brandy, you won't get a 'drunken' cake. It just gives the cake a certain flair without any liquor taste. Sometimes, I use Sherry instead.
Subscribe to:
Posts (Atom)