Lemon Buttermilk Cake

 Spotlight recipe : 

• 1box (15.25 oz) Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
• 1cup buttermilk
• 1/2cup vegetable oil
• 3eggs

Frosting

• 1/3cup shortening
• 1/3cup butter or margarine, softened
• 1teaspoon grated lemon peel
• 2tablespoons lemon juice
• 3cups powdered sugar
• • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally
  •  Por into Pan. Bake 20 to 25 minutes (22 to 28 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center. Cool completely, about 1 hour. 
  • In medium bowl, beat frosting ingredients on high speed until smooth and creamy; add more lemon juice if needed. Spread over cake. Store loosely covered.https://www.bettycrocker.com/recipes/lemon-buttermilk-cake/040be0d4-3d36-446a-b588-cb23bb8c7600

Mom's Pound Cake

 This Saturday morning it's all about the pound cake. 

This recipe is a quick easy version of my Moms favorite pound cake recipe. Thanks for joining Me and my family for Coffee this Saturday Morning. 

• 1 cup butter softened
• ▢1½ cups white granulated sugar
• ▢3 eggs
• ▢2 cups all purpose flour
• ▢¾ cup milk
• ▢2 teaspoons vanilla extract

• Grease 1 pound bread pan and preheat oven to 300°F.
• In a mixing bowl, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until fluffy.
• Add eggs one at a time. Blend in on low.
• Alternate adding flour and milk, add vanilla until smooth.
• Pour into bread pan and bake for 1 hour 20 minutes. Insert a toothpick into the center of the cake. When the toothpick comes out clean, it is done.
• Allow to cool and top with glaze if desired.

Mom Carrots Cake

 

It's National Carrot Cake  Day! 

And this is my Mom recipe for a family favorite : 

 

• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 1/4 cup vegetable oil
• 4 eggs
• 1 tablespoon vanilla
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups flour
• 2 3/4 cups grated carrots, approximately 5
• 1 (8 ounce) can crushed pineapple, drained
• 3/4 cup chopped walnuts
• 1/2 cup raisins (regular or golden)
• 1 cup sweetened flaked coconut

Cake Directions:

1. Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
3. Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
4. Mix in the flour until just combined.
5. Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
6. Pour batter into the prepared pan.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Frosting

• 1 (8 ounce) block cream cheese, room temperature
• 1/2 cup butter, room temperature
• 5 cups powdered sugar
• optional – 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract

1. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until combined.
2. With mixer on low, slowly add in the powdered sugar.
3. Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as necessary.
4. Spread the frosting on top of the cooled cake.

 

One Bowl Chocolate Cake

This is a rich and moist one bowl chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.  This was my Moms go to quick cake for when quest dropped in. Lisa 

• 2 cups white sugar

• 1 3/4 C AP flour

• 3/4 C untweeted chocolate

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp Salt

• 2 Eggs

• 1 C milk

• 1/2 C vegetable oil

• 2 tsp vanilla1  extract

• 1 C boiling water

• 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

  2. 1. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.  Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely..

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• Celebrating National Chocolate Cake Day !!! 

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