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Posts Tagged ‘cake’

Oreo Cake


I've been in a purging mood this spring and while going through a file of recipes recently I came across the recipe for this Oreo Cake and realized that I hadn't made it for many years. To remedy that situation I've made it twice this month. ๐Ÿ™‚ I made it the first time for a church function and then made it again for our dessert on Mother's Day.

It's a very tasty cake and I find it easier to put together than a frosted layer cake. In the past I have made it with a cake mix but when I went to make it a few weeks ago I realized I did not have a chocolate cake mix so I made it using Hershey's Chocolate Cake.

Hershey's Chocolate Cake
1/4 cup butter
1/4 cup butter flavored shortening
2 cups sugar
1 tsp. vanilla
2 eggs
3/4 cup cocoa
1 3/4 cup flour
3/4 tsp. baking powder
3/4 tsp. baking soda
dash salt
1 3/4 cup milk

Grease and flour two 9" round cake pans. Line with waxed paper and grease and flour that as well. Set aside. Cream butter, shortening, sugar, and vanilla until fluffy. Blend in eggs.
Sift together cocoa, flour, baking powder, baking soda, and salt. Add dry ingredients alternately with the milk. Blend well and then portion into the two pans. Bake 30-35 minutes or until cakes test done. Cool in pans for 10 minutes and then turn out onto racks to cool.

Oreo Cake
2 layers of chocolate cake

Filling
8 oz. cream cheese, softened
1/2 cup sugar
2 cups of cool whip
12 oreos, crushed

Beat cream cheese and sugar until blended. Stir in Cool Whip and the the crushed cookies. Layer cake, filling, cake. Top with glaze.

Dream Glaze
1/2 cup chocolate chips
2 Tbsps. butter
1 Tbsp. corn syrup

Melt butter in small saucepan then add chocolate chips and corn syrup and heat while stirring until chips melt completely. Spread gently on top of cake and then chill before serving. Keep refrigerated. This makes a very pretty and tasty cake.


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A few new things


It seems that I often find myself trying to come up with ideas to utilize partial amounts of ingredients such as part of a can of evaporated milk, a cup of spaghetti sauce, or half a block of cream cheese. I recently ran across a recipe that would utilize that half block of cream cheese that was in the fridge and decided to try it. The result was these delicious Cream Cheese Brownies. I saw the recipe on the America's Test Kitchen TV show on PBS. We thought the brownies were delicious and I plan to definitely add this recipe to my file.

CreamCheeseBrownie

I needed to make a dessert for a church function recently and I tried a new recipe for Old Fashioned Apple Cake from the King Arthur flour website. It too was very tasty. It helped use up some fall apples that were starting to shrivel a bit. The frosting is especially good.

FreshAppleCake

Hyacinths are one of my favorite flowers. I found this bulb in the vase at the grocery store a couple weeks ago and we have enjoyed watching it grow and finally bloom. It smells wonderful! After it wilts Rob will plant it out in the yard to add to our collection. Forcing spring bulbs is one of my favorite after Christmas traditions. It makes it seem like spring truly is approaching soon. ๐Ÿ™‚

HyacinthBlooming

Anything new going on at your house?

Becka


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Some cake tips and a birthday boy


RyanThreeEatingCookie

Our grandson Ryan turned three last week. His parents had a party for him at a nearby park on Saturday. Ryan's favorite aspect of the party was playing on the playground equipment. He played so hard that that afternoon he actually put himself to bed for his nap!

Here's a picture of Ryan driving his little sister, Avery on the tractor he got for his birthday:

RyanAveryTractor

Since he loves large machines and farm equipment there was a John Deere theme at the party. Aunt Nora provided some John Deere cookies and I made a tractor cake.

JohnDeereCookies

JohnDeereCake

It had been a while since I decorated a birthday cake so I had to dust off my decorating supplies. I discovered that Hobby Lobby no longer carries Wilton paste colors but now has gel colors which come in little bottles. The gel colors worked well and the dark colors tasted good--with some of the paste colors I have used in the past the darker colors often had an unpleasant taste.

I usually purchase Duncan Hines cake mixes and have had good success using them over the years. Many years ago the inside of the cake mix box had some tips for cake baking. One tip that is especially helpful if you are making large layer cakes that are going to be stacked or for making cakes in a character pan is to use less oil to make a firmer cake. It will still be tender and flavorful. They suggest using just 1 Tablespoon of oil for each cake mix along with the 1 1/4 cup water and three eggs. Another good idea is to spray your pan liberally with Baker's Joy, which is a combination of oil and flour in a spray can. I have found that this is really helpful if you are using a shaped character pan.

BakersJoy

Some of you also enjoy baking. Do you have any cake baking or decorating tips you would like to share?

Becka


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Cherry Coffee Cake


CherryCoffeeCake

I recently made this cake for a church function and realized I had never posted the recipe here on the blog. I got this recipe many years ago from a woman who is a missionary in France. It takes basic ingredients which nearly everyone keeps in their kitchen, it's easy to make, it serves a crowd, and it is delicious. You can also make it with blueberry or peach pie filling. I know some of my readers routinely have large groups of people in their homes so this recipe is a good one to have on hand.

Cherry Coffee Cake

2 sticks butter
1 3/4 cups sugar
1 tsp. almond extract
4 eggs
3 cups flour
1 1/2 tsps. baking powder
1 can cherry pie filling

Grease and flour a jelly roll pan and set aside. Cream butter and sugar then add eggs and almond extract. Next add baking powder and flour and mix to form a smooth batter. Spread 2/3 of the batter into the prepared pan and then drop spoonfuls of the pie filling on top. Drop the remaining batter by spoonfuls on top of the fruit. Bake at 350 degrees for 30-35 minutes or until it tests done and is lightly browned. Drizzle with a glaze made from 1 cup sifted powdered sugar mixed with a bit of cream or milk to make a drizzling consistency. This is easily cut into 20 pieces.

Becka


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How I Spent My Spring Break


Since Mark and Katie are both teachers and were on spring break this week I had the week off too. It turned out to be a very busy week with some planned activities and some which developed at the last minute. Some of the more mundane activities included a dental check-up and a filling, some shopping, and some organizing activities. I'm trying to organize my sewing and craft supplies and I think I should have enough supplies on hand to keep me busy until it's time to move into the nursing home. ๐Ÿ™‚

In the span of just over a week we have two anniversaries and a birthday in the family. Last Saturday evening we helped Ryan celebrate his first birthday and his first taste of cake. He wasn't too sure about what to do with it to begin with but after a couple of tastes (with accompanying "mmmm's") he decided it was pretty good stuff. He also took a few steps that day and since then has gotten another tooth.

He wasn't too happy about wearing the birthday hat:

Rob and I had a little anniversary celebration of our own and went to the Charlotte area for an afternoon of shopping and a dinner out. One of the main purposes of our trip was to get this little table and chairs for on our front porch:

Earlier this week I did a little baking and made these buns:

and tried a new bread recipe from the King Arthur Flour website. Unfortunately I didn't get a picture. It tasted very good and I hope to make it again. I did share one of the little loaves with our neighbor, Mary.

Years ago I was given a Wilton Lamb cake pan but it had no directions. I tried making it once but was not pleased with the results. Recently I read this post in a newsletter from Lehman's store up in Ohio and decided to give it a try for our Easter dinner. This lamb turned out much better. I frosted it with the coconut flavored icing recipe that we used on Nora and Topher's wedding cake last year.

We also had a very nice visit for lunch today with friends who were here visiting from France. It had been several years since their last furlough since we had seen them and it was wonderful to catch up and see how the Lord has been directing them.

We are looking forward to special services at church tomorrow and then spending the afternoon with Nora and Topher. I hope you will have a truly blessed Easter.

Becka


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