Sunday, July 7, 2013

A house divided

Jory loves this cake.  It is one of his absolute favorite desserts I make.  In fact, once I made it for a potluck and he didn't know I had done it.  He was sitting at the Potluck devouring this cake and raving about it without knowing it was my Chocolate Chip Cake.  I personally don't think it's that great.  I was going to remove it from my recipes until the Potluck incident when I realized how much he really loves it.

The recipe does not call for frosting.  It says that the cake does not need it and that is actually true, but it seems weird to me to take a cake without frosting.  So if I am taking this to someone or to a dinner I ice it.  I have made a Cream Cheese frosting and a Milk Chocolate one.  They both worked fine.

Vanilla Chocolate Chip Cake
Category: Desserts
Source: Woman’s Day

2 2/3 c flour
2 c sugar
2 t baking powder
½ t salt
1 c milk
½ c water
¾ c oil
1 T vanilla
2 eggs
1 c mini chocolate chips

  1.  Heat oven to 350.  Line a 13x9 with nonstick foil.

  1. Mix flour, sugar, baking powder and salt in a large bowl with a whisk.  Whisk milk, water, oil, vanilla and eggs in a medium bowl.
  2. Make a well in flour mixture.  Gradually pour milk mixture into flour mixture; whisk until blended.  Stir in chips.
  3. Pour into pan and bake 35 minutes.
  4. Cool in pan on wire rack 30 minutes.  Remove from pan, remove foil and cool completely.

Coconut Almond Cream Cake

This was the very first Southern Living White Cake I made many years ago. The first time it took me three days.  Thankfully, I have gotten more efficient.  The filling still has to be made the day before (or at least eight hours before) and the recipe is somewhat time consuming, but it's not hard and everyone always really likes this cake.

Coconut-Almond Cream Cake
Category:  Desserts
Source: Southern Living

2 c sweetened flaked coconut
½ c sliced almonds
Parchment paper
3 ½ c flour
1 T baking powder
½ t salt
1 ½ c unsalted butter, at room temp
1 ¼ c sugar
1 c firmly packed light brown sugar
5 large eggs
1 c whipping cream
1/3 c coconut milk
1 T vanilla extract
1 T almond extract
Coconut Almond Filling
Coconut Cream Cheese Frosting

  1. Preheat oven to 325.  Bake coconut in single layer in shallow pan 6 minutes.  Place almonds in single layer in another pan; bake, w/coconut, 7-9 min or until almonds are fragrant and coconut is lightly browned, stirring occasionally.
  2. Line 3 (9-in) round cake pans with parchment paper.  Grease and flour paper.
  3. Sift flour, baking powder & salt in very large bowl.
  4. Beat butter at med speed until creamy; gradually add sugars, beating until blended.  Beat 8 min or until very fluffy.  Add eggs, one at a time, beating well after each addition.  Stir in whipping cream and next three ingredients.
  5. Fold butter mixture into flour mixture in batches just until combined.  Pour into pans.
  6. Bake at 325 for 30-32 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 min; remove from pans to wire racks and cool completely.
  7. Place 1 cake layer on serving plate.  Spread half of chilled Coconut Almond Filling over layer.  Top with 1 layer, gently pressing.  Repeat procedure with remaining half of Filling and remaining cake layer.
  8. Gently spread Coconut Cream Cheese Frosting on top and sides of cake.  Press toasted coconut on sides of cake; sprinkle almonds on top.
Coconut Almond Filling
2 T cornstarch
1 t almond extract
1 ¼ c whipping cream
½ c firmly packed light brown sugar
½ c unsalted butter
2 ¼ c sweetened flaked coconut
¼ c sour cream

1.         Stir together cornstarch, almond extract and 2 T water in a small bowl.
2.         Bring whipping cream, brown sugar and butter to a boil over medium heat.  Remove from heat and immediately whisk in cornstarch mixture.  Stir in coconut and sour cream.  Cover and chill 8 hours.

Coconut Cream Cheese Frosting
2 packages cream cheese, softened
½ c unsalted butter, softened
2 c powdered sugar
1 T cream of coconut
1 t vanilla

  1. Beat cream cheese and butter at medium speed until creamy.  Gradually add powdered sugar, beating at low speed until blended.
  2. Increase speed to medium and beat in cream of coconut and vanilla until smooth.

7-Layer Salad

I make this salad for every Potluck I go to.  I love it.  The leftovers are good, too, and it looks so nice!

Seven Layer Salad
Category:  Salads
Source:  Jenni Holman

1 package pre-washed lettuce
3 stalks celery, diced
4 green onions, green part sliced
1 red bell, diced
1 sm package frozen peas, heated just to boiling with salt, then drained and rinsed w/cold water
1-2 cans sliced water chestnuts
2 c mayo
¼ c sugar
Shredded cheddar cheese
Crumbled bacon

Layer Ingredients in order