Cake 7: Chocolate Marshmallow Cake

One thing I did this time around was bake the cake on Tuesday, ice/decorate/top on Wednesday. I did this at the suggestion of my wonderful mother-in-law, Dawn, who you met when we made the angel food cake with fruit and yogurt. This will hopefully help me offset the patience and planning issues that have thwarted my cakes in the past.

Also, for this cake I used marshmallow fluff instead of marshmallows, as I am a vegetarian and whole marshmallows contain gelatin (derived from collagen found in animal skin and bones). However, marshmallow fluff is free of gelatin and vegetarian-friendly! The catch is that it is difficult to spread onto the cake for the last few minutes of baking without tearing up your cake, unlike the regular marshmallows which you can just pour on top. In the case of marshmallow fluff, just be careful, use a wide spatula, and slooooowly spread it on there.

Chocolate Cake Ingredients

  • 0.5 cup butter
  • 2 ounces unsweetened chocolate
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 0.5 cup cinnamon applesauce
  • 2 teaspoons vanilla extract
  • Approx. 4 ounces of marshmallow fluff

Chocolate Marshmallow Glaze Ingredients

  • 0.5 cup sugar
  • 2 tablespoons milk
  • 2 tablespoons butter
  • Approx. 3-4 ounces of marshmallow fluff
  • 0.25 cup semisweet chocolate chips

Chocolate Cake Directions

Preheat your oven to 350 degrees. First, melt the butter and the unsweetened chocolate in the microwave and stir them together until smooth and creamy. Let the chocolate mixture cool for about 10 minutes. In a separate bowl combine flour, baking powder, baking soda and salt and mix well. In another large bowl beat the eggs, sugar, applesauce and vanilla. (I used my new KitchenAid from my husband for this – yay!) Stir in the chocolate mixture. Gradually add the dry ingredients mixture and mix well with each addition. Pour into a greased 9″x13″ pan. Bake for 20 to 30 minutes, or until your toothpick inserted in the center comes out dry (you know the drill). Slowly and carefully, so as not to tear up your cake, spread about 4 ounces of your marshmallow fluff onto the cake and bake for just a couple more minutes.

Chocolate Marshmallow Glaze Directions

While the cake is cooling, this is the perfect time to create the chocolate marshmallow glaze. Combine sugar, milk and butter in a small saucepan and bring it to a boil for about one minute. Remove the liquid from the heat, and stir in the chocolate chips and the rest of the marshmallow fluff. Drizzle your chocolate marshmallow glaze over the cake, and it should harden as it cools.

I served this one right out of the pan, as I don’t have a serving dish big enough to safely turn out a huge 9″x13″ cake without completely obliterating it. Sorry it’s not fancy folks, as it just looks like a regular sheet cake, but I think it’s the taste that counts, no?

Cake 6: Carrot Cake with Cream Cheese Frosting

Cake #6 is a traditional carrot cake with delicious cream cheese frosting. This cake was one of the most moist and delicious cakes I’ve made to date.

I made this cake for a very special reason – because it is my “wedding cake.” My now-husband, Luke, is pictured helping me with this cake. He is a soldier in the U.S. Army, preparing for his fourth deployment – this time to Afghanistan. We did a small courthouse wedding this week, though we plan to have our full-size wedding with our family and friends when he returns. We choose carrot cake because it was in Austin during the SXSW festival, on the coldest day of our trip, that we decided to be a couple while holding a carrot cake cupcake in the middle of the street. Also, carrot cake was his parents’ wedding cake flavor – very fitting, as they have been married 32 years!

Notice that I have a new addition to my kitchen – that beautiful KitchenAid that allows my batter to mix while I drink a tasty ice cold beer and read my favorite foodie magazine – Vegetarian Times. Best. Wedding. Present. Ever. Thank you, hubster!

Ingredients

Carrot Cake

  • 4 eggs
  • 1.25 cups vegetable oil
  • 2 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans

Cream Cheese Frosting

  • 0.5-cup softened butter
  • 8 ounces softened cream cheese
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans

Recipe Directions

Preheat your oven to 350 degrees. Grease and flour two 9-inch round pans. In a large bowl (or using your handy KitchenAid) beat together 4 eggs, vegetable oil, white sugar and vanilla. Mix in the flour, baking soda, baking powder, salt and cinnamon. Shred your carrots either using a grater (or I used my CuisinArt food processor “grind” setting) and stir the carrots into the batter. Add the pecans. Pour into your greased pans, and bake for about 45 minutes or until the toothpick inserted into the center comes out clean. Let the cakes cool for a while, then turn out onto your cooling rack or other cooling surface to finish cooling. (If anyone feels like helping an aspiring baker out, I could use some nice cooling racks!) To make the frosting – in a medium bowl, combine the softened butter, softened cream cheese, powdered (confectioner’s) sugar, and vanilla. Beat it until the mixture is smooth and creamy, then stir in your chopped pecans. Frost each layer of the cake, then ENJOY.

Cake 5: Turtle Cheesecake

So if you follow the FiftyTwoCakes Twitter (if you don’t you should), or check this blog regularly, you may have read that I nearly burned my house down last night. At least that’s what my neighbors think. Apparently my oven got some peach juice or something dripped in it from the last cake, because it was smoking non-stop throughout this cake! Terrible! My whole house is still smoky, and I have the door propped open with the fan pointed outward in desperate hopes that I’ll be able to breathe non-noxious air any minute now. Maybe the funds generated in this week’s “Cash for Cake” box should go toward some heavy duty oven cleaner. Ha!

Other than the fire code concerns, I think cake #5 – a rich, creamy, delicious turtle cheesecake – turned out great! Well… taste-wise anyway. I got in a hurry and forgot to grease the pan… and then I got in a hurry and opened the springform pan too soon. I served the damn thing anyway, but it is just further evidence that my biggest downfalls on this cake project so far have been PLANNING and PATIENCE. One of these days I will make a perfect cake. *sigh*

Ingredients

  • 2 cups vanilla wafer crumbs
  • 6 tablespoons melted butter
  • 5 ounces evaporated milk
  • 14 oz. caramel chips or chunks
  • 1 cup chopped pecans
  • 2 8-ounce packages of cream cheese
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/2 cup chocolate chips
  • Chocolate glaze or syrup

Directions

Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan (don’t make the same mistakes I did!). Mix the vanilla wafer crumbs and melted butter together and spread in the bottom of the greased 9-inch round springform pan. Bake this for about 10 minutes while you mix the batter. Melt the caramels with the evaporated milk, and stir constantly until the mixture is smooth. Pour it over the vanilla wafer crust and sprinkle it with the chopped pecans. In a large bowl blend cream cheese, sugar and vanilla until well-blended. Add the eggs, one at a time, and blend well. Blend in the semisweet chocolate chips and mix well. (You can also melt the chocolate chips and blend it in that way and get a delicious dark turtle cheesecake – more traditional – but I didn’t this time. Next time and from here on out I definitely will.) Pour the batter over the pecans. Bake for 40 minutes. This thing is decadent.

Cake 4: Upside Down Peaches ‘n’ Cream Cake

It’s ugly, but tastes good. It may have peaches in it, but don’t let it fool you – it is not healthy in any way. This thing is loaded with sugar and butter frmo top to bottom, and not even the sliced peaches can make up for how deliciously bad for you it is.

Cake

  • 2.25 cups all-purpose flour
  • 1 cup real butter at room temperature
  • 3 eggs
  • 1 cup sour cream
  • 0.5 teaspoon baking soda
  • 1.5 cups sugar
  • 2 teaspoon vanilla
  • 3 fresh peaches – peeled, cored, sliced
  • A small handful of brown sugar

Buttercream Frosting

  • 1 cup room temperature butter
  • 3 tbsp milk
  • 6 cups powdered sugar
  • 2 tsp vanilla

Directions

Mix all ingredients except the peaches together. Blend well. Grease and flour two round 9-inch pans. Toss the sliced peaches in the brown sugar, get them coated well. It will be very sticky. Line the bottom of each pan with the sugared peaches. Pour the batter on top. Bake at 325 degrees for about 40-45 minutes, or until browned. Once the cake halves have cooled, turn one upside down out of the pan so the peaches are facing up. Ice with the traditional buttercream frosting, then flip the second cake layer onto it. Bam – done.

Cake 3: Hot Orange Sauce Cake

Not hot sauce. Hot orange sauce. As in orange sauce that is hot. Get it?

Thanks to my colleague in the Print Design team, Mikey, for making the “Cash for Cake” box and QR code to make the 52 cakes project a little more affordable, and thanks to my colleagues who have tossed their spare change and bills in there so far. You guys rock!

Hot Orange Sauce Cake Recipe

Ingredients

  • 1 cup sugar
  • 1 cup butter (room temperature)
  • 3 eggs (separate yolks and whites)
  • 1 cup sour cream (room temperature)
  • 1.75 cups sifted flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • One orange worth of grated orange zest
  • Juice of two whole oranges (about 1 cup)
  • Juice of one whole lemon (about 2 tablespoons)
  • 3/4 cup sugar

Directions

Orange Cake: Cream the room temperature butter and sugar. Add egg yolks, room temperature sour cream and the grated orange zest and beat until the batter is light and fluffy. Sift in the flour, baking soda and baking powder and mix thoroughly. Beat the egg whites in a separate container until they are a little stiff, then fold into the batter mixture. Pour your orange cake batter into a well-greased and well-floured round ring bundt pan. I emphasized the well-greased and well-floured because this may help you avoid what I ran into – a broken cake when I flipped the pan. Bake at 325 degrees for about an hour.

Hot Orange Sauce: Squeeze as much juice as possible out of two whole oranges, and combine it with the juice of a fresh-squeezed lemon. In a small saucepan, add the juices, 3/4 cup of sugar and a pinch of salt. Stir the sauce over low heat until the sugar dissolves into the mixture. Then bring the sauce to a boil for 3 to 4 minutes.

Remove from the oven and let stand for about 10 or 15 minutes, then turn it over onto a plate with a rim. Pierce the cake repeatedly and deeply with something like a wooden skewer. Spoon your hot orange sauce over the top of the cake slowly to soak it into the cake. This cake isn’t always beautiful, but it is delicious and tasty.

The cake alone is delicious, but that hot orange sauce moistens it up and takes it to a whole new level. The cake is even better the second day than the first.

Want to help me live the dream? Help support my adventure by funding cake ingredients and supplies with a small donation! 

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