Vanilla Cake with Strawberry Cream Frosting Recipe

BEST. CAKE. and FROSTING. EVER. It’s like strawberry shortcake but better. I just can’t say enough about this recipe.

Ingredients

Frosting -

2 8-oz packages of cream cheese, room temperature (I used low-fat)

1 cup (2 sticks) unsalted butter, room temperature

4 cups powdered sugar

½ cup seedless strawberry jam

¾ cup chilled heavy whipping cream

Cake -

3 cups cake flour

¾ tsp salt

½ tsp baking powder

½ tsp baking soda

3 cups sugar

1 cup (2 sticks) unsalted butter, room temperature

7 large eggs

2 TBSP vanilla extract

1 cup sour cream (I used low fat)

6 TBSP plus ⅓ cup seedless strawberry jam

2¼ lbs strawberries, hulled, sliced (about 6 cups), divided

Instructions

FROSTING: Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)

CAKE: Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10″ cheesecake pans – aka springform pans – because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.

Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.

Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.

Spread 3 TBSP of strawberry jam over the cake, then spread ¾ c of the frosting over the jam. Arrange ¾ c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.

Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people. It says it has 12 servings but I definitely think it feeds even more!

(http://www.treatmentwithherbs.com/)

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No-Bake Banana Split Dessert

INGREDIENTS:

For the Crust:

2 cups graham cracker crumbs

½ cup unsalted butter, melted

For the Cream Cheese Layer:

12 ounces cream cheese, at room temperature

¼ cup granulated sugar

8 ounces COOL WHIP Whipped Topping

For the Fruit & Toppings:

3 to 4 bananas, sliced

1 (20-ounce) can crushed pineapple, drained well

16 ounces strawberries, hulled, and sliced

8 ounces COOL WHIP Whipped Topping

½ cup walnuts, chopped

Chocolate syrup

Maraschino cherries

DIRECTIONS:

1. Grease a 9x13-inch baking dish; set aside.

2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are

evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you

prepare the next layer.

3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3

minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture

on top of the graham cracker crust.

4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the

crushed pineapple, and then an even layer of the sliced strawberries.

5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate

syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

(http://www.browneyedbaker.com)

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Perfect Couple Pie

Ingredients

For the pie:
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar
For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool
Whip. Spoon mixture into crust and smooth to edges.
• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat
remaining hot fudge according to package directions. Spread on top of peanut butter layer.
Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.
• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie.
Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
• Serve.

(http://yummyluv.blogspot.com)

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Hot Fudge Brownie Cheesecake

Ingredients

One good quality brownie mix, mixed according to box directions.

3 pkg. (8 oz. each) Cream Cheese, softened

1/2 cup Sour Cream

3/4 cup Sugar

1 tsp. vanilla

3 eggs

Whipped cream or vanilla buttercream (I use buttercream because it holds it shape longer)

Cherries

Slices almonds toasted

Hot fudge

Instructions

Mix brownie mix according to directions on box and pour into a greased 9 inch springform pan.

Beat cream cheese, 3/4 cup sugar and 1 tsp. vanilla in large bowl until well blended. Add sour cream; mix well.

Add 3 eggs, one at a time, until blended. Pour over brownie layer in pan.

Bake at 325 for 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool

before removing rim of pan. Refrigerate 4 hours or overnight.

Top with slightly warmed hot fudge, whipped cream or butter cream, toasted almonds and of course a cherry on

top!

(http://www.lifewiththecrustcutoff.com)

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Chocolate Layer Cake

Ingredients-

Cake Layers

2 cup(s) all-purpose flour
1 cup(s) unsweetened cocoa
1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
1 cup(s) packed brown sugar
1 cup(s) granulated sugar
3 large eggs
2 teaspoon(s) vanilla extract
1 1/2 cup(s) low-fat buttermilk

Frosting

1/3 cup(s) unsweetened cocoa
1/3 cup(s) boiling water
1 cup(s) (2 sticks) butter or margarine, softened
2 tablespoon(s) confectioners’ sugar
12ounce(s) semisweet chocolate, melted and cooled



Preparation-

To prepare cake layers:

Preheat oven up to 350°F. Take three 8-inches round cake pans and grease them. Line bottoms of the pans with grease paper. Dust pans with flour.
Take another sheet of grease paper, combine flour, baking soda, cocoa, and salt on it. With mixer at low speed in a large bowl, beat brown and granulated sugars with buttertill it gets blended. Gradually enhance the speed to high; beat 5 minutes or until light pale and fuzzy, scrape the bowl with rubber spatula often. Now reduce speed to medium-low; add eggs, 1 each at a time, beat completely after each addition. Now add vanilla and blend it as well. Add flour mixture alternately with buttermilk, grind until batter is smoothbeginning and ending with flour mixture, scrape the bowl with rubber spatula.
Spoon batter into the prepared pans. If necessary place the 2 pans on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake it for 22 to 25 minutes or till the toothpick inserted in center of cake comes out easily. Keep the pans on wire racks for 10 minutes to cool it down. With small knife, softens the layers from the edges of pans. Carefully uncover and discard grease paper; cool down it completely, for another 45 minutes. Bring to room temperature before frosting cake.

Meanwhile, prepare frosting:

In small bowl, mix cocoa powder and boiling water, stir it till it becomes smooth. Beat butter and confectioners’ sugar 5 minutes or until fluffy at a medium low speed. Reduce speed to medium-low and combine melted chocolate, then cocoa mixture, beating till it gets smooth while scraping bowl with rubber spatula. Refrigerate until just stiff enough to spread.

Assemble cake:

Place 1 cake layer bottom side up on plate of cake; spread with 1/3 cup frosting.
Top with second layer, bottom side up; spread with 1/3 cup frosting.
Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.

(www.yotrythis.com)

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Baileys cheesecake

An intense layer of coffee jelly perfects this creamy cheesecake.

Ingredients

11g pack powdered gelatine, plus 1 tsp
175g shortcake biscuits, crushed to crumbs
85g butter, melted
250g tub Quark
250g tub mascarpone
150ml Baileys cream liqueur
142ml pot double cream, lightly whipped
2 eggs
140g caster sugar

For the coffee jelly

1 heaped tsp powdered gelatine
150ml strong black coffee
2 tbsp caster sugar, to sweeten the coffee

Method

Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear. Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer – don’t pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.

(www.bbcgoodfood.com)

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Chocolate Cream Cakes

These individual cakes satisfy a sweet tooth with their decadent chocolate cream.

Ingredients

Cakes

1 1/2 cup(s) all-purpose flour
Baking spray
1 cup(s) sugar
1/3 cup(s) unsweetened cocoa powder
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) sour cream
1/3 cup(s) canola oil
1 large egg
1 1/2 teaspoon(s) cider vinegar
1 1/2 teaspoon(s) vanilla extract

Filling

1/2 teaspoon(s) unflavored gelatin
1 1/2 tablespoon(s) cold water
2 ounce(s) white chocolate, finely chopped
3/4 cup(s) heavy cream

Glaze

6 ounce(s) bittersweet chocolate, chopped
1/2 cup(s) heavy cream
2 tablespoon(s) light corn syrup
2 ounce(s) white chocolate, for decoration, finely chopped

Directions

Heat oven to 350 degrees F. Coat 4 (4- to 4 1/2-inch) nonstick individual springform pans with baking spray. In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt. In a second bowl, whisk sour cream, oil, egg, vinegar, and vanilla; stir in flour mixture. Spread in prepared pans. Bake 28 minutes. Let cool in pans on wire rack 5 minutes. Invert cakes onto wire rack; remove sides and bottoms of pans. Cool completely.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute to soften. Gently heat over low heat, stirring, until gelatin dissolves and is clear. Add white chocolate; stir until melted and mixture is smooth. Stir mixture into heavy cream in a medium bowl; chill 15 minutes. Beat with a handheld mixer on high until stiff peaks form. Transfer filling to a pastry bag fitted with a 1/2-inch plain tip.
With a knife, slice cakes open from sides, as if to cut into 2 even layers but stopping three quarters of the way. Pipe some filling into the middle of each cake. Press cakes together; place on a wire rack set over a jelly-roll pan.
Put bittersweet chocolate in a small bowl. Bring cream and corn syrup to a boil in a 2-cup glass measure in the microwave. Pour over chocolate. Let stand 2 minutes; whisk until smooth. Spoon the glaze over cakes, letting excess run off into the jelly-roll pan. Refrigerate to set glaze.
Decoration: Put white chocolate into a 1-quart resealable food-storage bag; seal bag. Place bag in a bowl of very hot tap water. Let stand 5 minutes until melted. Snip off one corner of the bag; drizzle melted chocolate over top of cakes. Refrigerate to set.

(www.delish.com)

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