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6/1/15

Classic Chocolate Mayonnaise Cake

Did I tell you about my best Mother's Day gift, EVER?! Last month, just before Mother's Day, our second grand baby arrived! Little Lyla entered the world on May 6, 2015. I was able to run out to CA and help welcome her into the world in between Jake's baseball games.
While I was there, I mostly snuggled with Ani and baby Lyla, and cooked as much as possible. I wanted to leave meals ready to heat up in the fridge and freezer for the weeks after I left. Besides cooking meals, we also did a little baking: brownies, cinnamon rolls, dinner rolls and Classic Chocolate Mayo Cake!

This is a little celebration we had for Big Sister...

Baby sister taking a little nap while big sister parties.

I get a baby sister and a new doll?? Good deal.

Ani is pretty excited about ~~this gift~~ becoming a big sister.

Every partay needs a cake.

I told Ani to put her face next to the cake...

OOPS. Face next to the cake. Not on it.

Try to crop out the bite out of cake.

If you've been following ABK from the beginning of time, you know my go-to chocolate cake is Laurie and Amy's Amazing Chocolate Cake. It's dense and has amazing deep, dark chocolate flavor. The Classic Chocolate Mayo Cake is very similar in taste, but not quite as dense as Laurie's cake. This cake uses mayo in place of butter or oil. The result is a cake with texture similar to a box cake mix, but so much better.
And you can pronounce all of the cake ingredients.
Always a bonus.
Oh, and did I mention MOIST??!! The mayo makes this cake incredibly moist. This cake is perfect for June celebrations- graduation, Father's day and birthdays. It can be made in two round 9 inch pans or three 8 inch pans.
If you haven't ever made a chocolate mayo cake, I'm willing to bet your mother has. Give this one a try. It's simple and mixes up in just a few minutes. It's one of those recipes your kids will ask you to make for birthdays. And your family will ask you to make for every gathering.
It's that recipe.
Happy baking!

Classic Chocolate Mayonnaise Cake
adapted slightly from Epicurious

Cake:
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1 cup unsweetened cocoa powder
1 3/4 cups boiling water
2 3/4 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup (packed) dark brown sugar
1 1/3 cups mayonnaise (do not use reduced-fat or fat-free) Best Foods or Hellman's
2 large eggs, room temperature
2 teaspoon vanilla extract

you will need-Three 8-inch-diameter cake pans with 1 1/2-inch-high sides or two 9 inch pans.

Preheat oven to 350°F set rack on middle rack of oven. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides, or two 9 inch pans. Combine chopped chocolate and cocoa powder in medium bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
Sift flour, baking soda, and baking powder into another medium bowl. Set aside.
Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla.
Add flour mixture alternately with chocolate mixture, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans.
Bake cakes until tester inserted into center comes out clean, 25-30 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.
Frost when completely cooled.

Chocolate Buttercream Frosting

1 1/4 cups butter, softened
4 1/2 cups powdered sugar
3/4 to 1 cup unsweetened cocoa powder (for dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons)
2 teaspoons vanilla
1/4 cup plus 2 tablespoons milk or half and half

Cream butter with electric mixer. Beat in powdered sugar and cocoa powder. Add milk and vanilla. Beat just until smooth.

Place cake on a platter. Frost top of first layer. Place second layer on cake. Frost sides and top. Decorate with sprinkles if desired.

Serves 10-12.

Tips:
-I baked this cake in two 9 inch round pans. It was perfect, but will also bake up nicely in three 8 inch rounds.
-Watch the cake carefully. When it is done it will spring back when touched lightly. Or you may use a toothpick and insert in center of cake. the cake is done when a few moist crumbs are attached.
-I like to freeze the cake layers before frosting. This is done after removing the cake from the pans. Wrap carefully in Saran Wrap and lay flat in freezer. When ready to frost, remove and frost. Let cake come to room temperature before cutting. Freezing the cake will make the cake easier to frost, the cake is less likely to have crumbs fall off as well.

3/21/15

Bowtie Pasta with Sausage, Tomatoes and Cream

I love recipes that are simple enough for a weeknight, but are also special enough to be served to dinner guests. This recipe hits the jackpot for a dish that falls into both categories.

My friend Laurie, also famous for a few other recipes on this blog (Laurie and Amy's Amazing Chocolate Cake, Laurie's Amazing Carrot Cake, Laurie's Creamy White Chili, Laurie's Lemon Bars ) gave me this recipe. If you're new to ABK, here's a tip- anything with this woman's name on it is amazing and worth making.

This dish is perfect for almost any occasion. I mean, really now. Who doesn't love pasta, cream, tomatoes and cheese??

Throw in a little sweet Italian sausage. Perfection in a bowl.

Oh, and I forgot to mention. It takes less than 30 minutes start to serve.

You're going to love this.

And your family will too.

Bowtie Pasta with Sausage, Tomatoes and Cream

Laurie Cutler (with slight alterations and additions)

1- 1 lb package bow tie pasta

1 lb sweet Italian sausage

1/2 teaspoon red pepper flakes

1 cup chopped onion

1-2 cloves garlic, minced

1 lb fresh mushrooms, washed and sliced

3- 14.5 oz cans Italian style diced tomatoes, drained

1 1/2 cups heavy cream

1/2 cup fresh grated Parmesan cheese

salt to taste

1/4 cup fresh basil, chopped

additional Parmesan or Romano cheese, fresh grated

Cook pasta in boiling water according to package directions. Drain, toss with a little olive oil and set aside.

Using medium-medium high heat cook sausage, red pepper flakes, chopped onion and sliced mushrooms in large pan until sausage is browned a bit, breaking up sausage into bite size chunks while cooking. This takes about 5 minutes. Add garlic during last minute of cooking. Drain the grease. Pat sausage mixture with paper towels to remove excess grease from meat.

Stir in tomatoes, cream and salt. Simmer until mixture is thickened a bit, about 8-10 minutes. Add about 1/2 cup grated Parmesan cheese to sauce.

Stir cooked pasta into sauce, or pour sauce over cooked pasta on platter. Sprinkle with chopped fresh basil and grated Parmesan or Romano cheese.

Serves 6 as a main dish

See tips below for making this lower in fat.

Tips:

-I use a mixture of part sweet Italian sausage and part spicy sausage.

-You may use part half and half, and part cream.

-I have used both Italian chopped tomatoes, or cans of plain chopped tomatoes.

-To lighten this up, you could use 2-3 chicken breast halves and all half and half. Crush two of the cans of tomatoes before adding to the pan with a masher, or pulse in a blender for a few seconds.

-When tomatoes are in season, use fresh juicy tomatoes, such as beefsteak tomatoes. Chop several into a bowl, scooping juice into the bowl as well. Measure out about 5 1/2 cups of fresh tomatoes and juice. Add 2 teaspoons of salt, pinch of sugar and any of the following fresh or dried herbs( about 3 tablespoons fresh each, 1 tablespoon dried) parsley, thyme, oregano.

-This can also be made in the slow cooker. Cook the sausage, drain and place in slow cooker. Add the rest of ingredients, except the cream. Cook on low for 6-8 hours.

last half hour of cooking, add the cream. Stir and turn temperature to high. Serve as directed over cooked pasta, top with fresh basil.

8/4/11

A Dog and a Cake

Mr. J , 8 weeks old.

A year ago, Jack entered our lives. Brooke and Grant met Jack's mother at The Trouthunter (read about their wonderful food, beautiful views here) in Island Park, Idaho, while on a fly fishing trip. She (the dog, not Brooke) was preggers. Brookie bonded with Jack's mom immediately. Tom (owner) told Brookie in a few weeks, his dog would be having puppies. That's the day the campaign began.
"WE" needed a dog (because our long time pup, Hershey passed a few months earlier). Well, actually Hersh was no longer a pup, but for some reason, people in our house called him pup his whole life. Even when he was 12, or 72 (dog) years old. Is he 72 dog or human years when he is 12 years (by the calendar) old? Because dog years are more difficult than human years?? Yeah, I guess all of that napping and eating wears on you. If you're a dog. Confusing.
Anyway, over the course of two months, I caved, and on August 3, 2010, Jack joined our fam. Since then, he has become the new baby. It's been said labs are either chewers or diggers.
Hersh was a digger. Jack- well, I think it's safe to say, is a chewer. Here's the list, to date Not that I'm keeping track, or anything like that:

chew toys, he pretty much shreds these in a matter of hours, sometimes minutes, even the toys that say, "Will last for months!"
shoes, socks, towels
flowers, plants
bbq tools
12 foot umbrella on patio table (my neighbor witnessed him on top of the patio table, with a piece of the umbrella in his mouth, running in circles, umbrella spinning and shredding).
cushions on patio furniture
patio lounge chair
two large pillows for dogs
mats for inside his kennel
new PB pillow
new PB blanket
3 rugs
electrical connection on trailer
new dining room chair
basketball(s)
football(s)
base in entry
upholstery on chair
electrical connection to ice cream maker
hoses
firewood
sprinkler heads

Maybe I should call my insurance agent?
The most memorable Jack-offense (for me) took place last May. My friend's son was coming home from a 2 year mission, and I wanted to make him a birthday cake. I baked up my all time favorite cake, Laurie and Amy's Amazing Chocolate Cake, which btw, if you haven't tried it, is the best chocolate cake.
In the world.

I had just finished frosting the cake, and decided to run upstairs to change clothes before delivering the cake. I was upstairs for maybe a total of 3 minutes. When I came down the stairs, Jack was licking his chops. And looking very guilty.

"What are you doing??" I said.

He started to back away from me. First clue something was wrong.

I looked around and couldn't see what he was up to. Then it hit me. THE CAKE.
I looked over on the island counter, nothing. Had he pulled it onto the floor?
I ran all the way around the island, nothing.
What? He devoured the whole cake in 3 minutes? Not possible.
I glance to the right, there it is. Was. Sitting on the kitchen table. Looking like this:

Can you say melt down?
Lots of screaming. Asking questions. WHY WOULD YOU DO THIS??? Yes, dog interrogation.
I text my friend. Sent her the pic of the cake, and a pic of the dog, with the message: I'M KILLING THIS DOG.

After I threw the gnawed cake in the garbage, I made myself a sandwich, said a few more choice things to Jack, put him in the backyard and went up to my bedroom where I got into my bed, (with my clothes on) and ate my sandwich. I called a few friends who listened to me rant about my dog, then I did what every sane person would do to have closure. I baked another cake.

I'm re-posting this cake because it really is the best chocolate cake Jack or I've ever eaten (trust me I'm an expert in this field). Moist, chocolaty, dense with thick butter cream frosting. Oh, and I had to document that crazy cake story for posterity.

You can read the original post here.

Laurie and Amy's Amazing Chocolate Cake

print recipe

1 3/4 cups boiling water
6 oz. semisweet chocolate, coarsely chopped, OR chocolate chips (for a double recipe, use 15 oz. chocolate chips, which equals 2 1/2 cups.)
1 cup unsweetened cocoa powder*
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
10 oz (2 1/2 sticks) butter, softened
1 3/4 cups packed dark brown sugar
4 large eggs
2 tsp. vanilla

Preheat oven to 350 degrees. Line two 9-inch round cake pans with circles of wax paper or baking parchment.
Pour the boiling water over the chocolate chips. Add cocoa and stir until mixture is smooth. Set aside to cool. Cream the butter and brown sugar. Add the eggs one at a time, beating well after each. Beat in vanilla. Add the dry ingredients and half of the chocolate mixture. Beat on low to combine, then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low until mixed.

Pour batter into pans and bake 30-40 minutes, or until a cake tester inserted into the middle comes out completely clean. Cool for 10-15 minutes; remove from pans. Wrap in double layers of plastic wrap while still warm and freeze. Double recipe makes two 10" layers plus two 8" layers or four 9" layers. Never fill pans more than 2/3 full.

Frosting:

1 1/4 cups plus 2 T. butter, softened
4 1/2 cups powdered sugar
1 cup unsweetened cocoa powder (For really dark frosting, use part Hershey's Special Dark Cocoa, about 4 T.)
2 tsp. vanilla
1/4 cup plus 2 T. Milk

When cake is frozen solid, frost between the two layers and spread a thin layer over the whole cake. Freeze again for about 20 minutes. Frost again. Repeat if desired. (Frost the last time on the day you plan to serve the cake and let it stand at room temperature to thaw.)

Tips:
-*The best kind is Saco Premium Cocoa, which comes in a round container with a picture of a baker on the front.
-I doubled this and it made 4 perfect 9" layers.
-I liked the frosting best with about 1/2 cup Hershey's Special Dark Cocoa and 1/2 cup regular unsweetened cocoa.
-If you don't have time to frost and freeze the cake, freeze the layers, and frost the cake while still frozen. Use about 1/4 of frosting between layers, 1/2 on sides of cake and remaining 1/4 of frosting on top of cake.
-A few good decorating/cake baking tips can be found at:http://www.hospitalitymanagementschools.net/blog/2010/cake-decorating-tips-to-remember/

12/3/10

Sour Cream Chocolate Cake with Peanut Butter Frosting and Choco-Peanut Butter Glaze

Remember all of those times I've told you box mixes are no faster than home made? Real life example, coming your way.

About a month ago, I volunteered to make some cakes for a church function. I had to make 2- two layer cakes. Other friends helped out by making: Nan's Coconut Cake, Laurie and Amy's Amazing Chocolate Cake and a Laurie's Amazing Carrot Cake. Thought an Amy's Bakery Yellow Cake with Pink Buttercream Frosting would be a nice addition to the cake buffet. I whipped up the yellow layer cake early in the day. Then, I waited a little late in the day to start making the second cake. I thought- if I could just use a mix and whip up a semi-homemade cake and add a homemade frosting, all would be well in cake buffet land. I looked in my pantry. No cake mixes. How could I not have one vanilla or chocolate cake mix??? Called my next door neighbors. No luck. Call my dear friend Mel, just a few houses down the street. No luck, again. Mel is a fave among the young group in our neighborhood. She's one of those peeps who will break into dance, no matter where she is when she hears "Dancin' Queen". We love Melanie. So anyway, there we were chatting it up and I realize the clock is ticking and I need to make a cake. The testimonial is coming up, pay attention. As we are talking, I get out the cookbook: Sky High Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne, with beautiful photos by Tina Rupp. This cake catches my eye: Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze. Did I mention earlier in the day, when Melinda (not to be confused with Melanie) and I were on the treadmill, Melinda suggested I make a choco peanut butter cake? Hello, SIGN.

Looked at the ingredient list. Yes, all in my pantry. I throw together the cake before finishing the convo with Mel(anie). Proof. In the time it would have taken to run to the store and buy a cake mix, the cake was in the oven.

Taste:

Oh.

My.

Sour Cream-Chocolate Cake with Peanut Butter Frosting & Chocolate-Peanut Butter Glaze
Sky High Irresistible Triple Layer Cakes

print recipe
2 cups all-purpose flour
2 ½ cups sugar
¾ cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable or canola oil
1 cup sour cream
1 ¼ cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Peanut Butter Frosting (follows)
Chocolate Peanut Butter Glaze (follows)
½-1 cup chopped peanut brittle or nuts, for decoration (optional)

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans or two nine inch pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, wrap layers in plastic wrap and place in freezer until ready to frost, at least one hour.

To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top or bottom of cake with chopped peanut brittle or nuts.

Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter,commercial brand (because oil won't separate out)
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Tips:
-I made this cake into a two layer cake. It baked up perfectly in two 9 inch layer pans. My pans are bakery standard, with 2 inch sides.
-Make sure to freeze the cake before frosting. It will make the cake easier to handle and frost.
-The original recipe called for 1 ½ cups water, I reduced it to 1 ¼ because of our altitude (4,500 ft) I did not make any other adjustments.
-See the coating of nuts at the bottom of the cake? I strategically placed the nuts there, to hide the fact that the cake was not entirely even on the bottom.