Warning; Reading further may result in the following symptoms:
- Drooling
- Sighing
- Cravings
- Speechlessness
Please read further at your own risk.
Tag Archives: layer cake
Chocolate Layer Cake with Cookies and Cream Filling
There isn’t much that is better than a great chocolate cake recipe unless it is a great chocolate cake recipe that has a fantastic cookies and cream filling and then is slathered in rich chocolate frosting.
That, my friends, is what we call chocolate nirvana. Please step away from your computer so that the drool that is about to flow does not damage your keyboard.
Doesn’t that look ….. oh yeah it does. Continue reading
Tangy Lemonade Layer Cake
What would summer be without lemonade in icy glasses, sipped slowly while rocking on the porch? It wouldn’t be summer, that’s what!
Most of the time these days I (oh I hate to admit this) make lemonade from a mix. My kids go through vast amounts of lemonade; so much, in fact, that if I made the real thing there would possibly be a serious lemon shortage before the end of summer. So those of you that enjoy those cute slices of lemon in your tea or water? You should thank me.
This lemonade cake is tangy and flavorful; there is nothing delicate about it. It has an in your face lemon flavor that is the stuff that summer is made of. Continue reading
Five Layer Chocolate Cake with Two Buttercreams
…and a partridge in a pear tree…
I am not sure why I think that dumping a bag of confectioners sugar into a bowl of butter and whipping it up is so much easier than making a real Swiss buttercream but I do. At least I do until I decide to make Swiss buttercream and then it is a face palm moment. Wow. I could have been making this all along.
If you have a good mixer making real buttercream is not hard and it only takes maybe fifteen minutes. But the finished product? Oh my gosh. So much richer. So much more delicate. So much more… luxurious. Continue reading
Banana Wanut Cake with Cream Cheese Frosting
O.k.. seriously. What is not to like about a banana? They are primo comfort food for almost everyone. You bite into creamy, sweet yumminess and in return? You get a ton of potassium.
Gotta love bananas.
Have you noticed that bananas are not considered upscale? I mean not that many five star desserts start out with a banana. Nope. It is the afterschool, milk and cake crowd that loves these things. And so do I.
In fact, you may find this hard to believe BUT my family once ate a whole case of bananas in two days….and lived to tell the tale.
If you love banana you are going to adore this cake. While I was baking it the whole house was banana scented. The flavor is intensely banana with a hint of rum. And, moist? Listen, if this was a state it would be Washington, o.k.?
This cake is moist. The texture changes from the tender cake to the crunchy walnuts and the creamy frosting make it interesting. Drooling yet?
The walnuts in the filling are cuddled (yes cuddled!) by a thick, sweet, rich caramel that is just thick enough to hold them together without being so thick you have to chew it.
The cream cheese frosting is rich and creamy and the slight tang from the cream cheese adds a nice flavor contrast to the sweet caramel. But, do not be fooled…it is definitely the banana that stars in this show.
This is an old fashioned cake. It isn’t fancy, or difficult but it is really, really good. I promise.
C’mon… you know you want some of this….
Moist, rich banana cake with sweet walnut filling and a silky cream cheese frosting. A delicious, old fashioned dessert that is easy to make.
Ingredients
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup unsalted butter
- 1 1/2 cups sugar
- 2 eggs
- 1 cup very ripe mashed bananas (let them get almost liquid in the peel..seriously)
- 1 tsp. vanilla
- 1 tsp. rum extract
- 1/3 cup sour cream with enough heavy cream added to make 1/2 cup total
Instructions
- Preheat oven to 375F
- Grease and flour two 8 inch round cake pans.
- Sift together the dry ingredients.
- Cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time. Beat well after each.
- Beat in the banana.
- Add the vanilla and rum extracts.
- Add the flour mixture alternately with the sour cream mixture, starting and ending with the flour mixture.
- Spoon into pans and bake for 25 to 30 minutes or until a tester comes out clean.
- Cool in pan 10 minutes and then turn out to cool completely.
- When completely cool cover one layer with filling. Add second layer.
- Frost with the cream cheese frosting and garnish with walnuts.
Notes:
Nutritional information is for 10 servings. Cut smaller slices for fewer calories.
© 2012 Marye Audet Please do not copy images or recipe except for personal use
Ingredients
- 1/2 cup chopped walnuts or pecans
- 1/2 cup sugar
- 2 tbs flour
- 1/2 cup evaporated milk or light cream
- 3 tbs unsalted butter
- 1 tsp vanilla
Instructions
- Cook over medium heat, stirring until mixture thickens.
- Add vanilla, walnuts, and a pinch of salt.
- Cool completely.
© 2012 Marye Audet Please do not copy images or recipe except for personal use
Ingredients
- 2 - 8 oz packages of Philadelphia cream cheese
- 1 stick of unsalted butter
- 2 cups of confectioner’s sugar
- 1 tbs vanilla
Instructions
- Beat the butter and cream cheese until well blended and fluffy.
- Add the confectioner’s sugar and continue to beat until smooth. You may need to add a bit more or less than specified.
- Beat in the vanilla.
© 2012 Marye Audet Please do not copy images or recipe except for personal use
images: marye audet
