Happy St. Paddy’s

Aromatic Cocoa Cake

Aromatic Cocoa Cake

Cake

  • 3 ¼ cups sifted cake flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 ½ cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk

Icing:

  • ¼ Cup confectioners’ sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 2-3 drops green food coloring

Preheat oven to 350F. Grease a 10-inch Bundt pan. Dust with flour; tap out excess. Mix together flour, cocoa powder, baking soda, cinnamon, salt ginger, and nutmeg. Beat together sugar and butter at medium speed until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Beat in vanilla. Alternately beat flour mixture and milk into butter mixture. Spoon batter into prepared pan; smooth top. Bake cake until a toothpick inserted near the center comes out clean, 45-50 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. To prepare icing, mix together confectioners’ sugar, milk, vanilla, and food coloring. Drizzle icing over top and down sides of cake. Let cake stand until icing is set. 20 minutes

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Shamrock Milk Shake Cupcakes

Shamrock Milk Shake Cupcakes

  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk or sour milk
  • ¼ cup green crème de menthe
  • ½ cup shortening
  • 1 ¾ cups sugar
  • 1 teaspoon vanilla
  • 1 recipe White Chocolate Frosting
  • Green food coloring

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty–two 2 ½ inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda and salt. In a 2- cup glass measuring cup combine buttermilk and crème de menthe, set aside. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, add sugar, about ¼ cup at a time. Beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites. Beat in vanilla. Add egg whites, one at a time. Beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Removed cupcakes from muffin cups. Cool completely on wire racks. Divide White Chocolate frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a separate pastry bag fitted with a large star tip pipe white and green frostings onto tops of cupcakes to resemble four-leaf clovers.

White Chocolate Frosting

Allow 1- cup butter, cut up to stand at room temperature for 30 minutes. Meanwhile, place 6 ounces white baking chocolate with cocoa butter, chopped, in a large mixing bowl. In a small saucepan heat 1/3 cup whipping cream just until simmering. Pour over white chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Gradually add butter to white chocolate mixture, beating with an electric mixer on medium to high speed until combined. Gradually beat in 1 ½ to 2 cups powder sugar until frosting reaches spreading consistency

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Celebrating National Peanut Butter Lover’s Day

Peanut Butter Lovers and March Bday

Giant Peanut Butter Cupcake

Cake

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 3 cups self-rising flour
  • 1/8 teaspoon salt
  • 1 cup sour cream
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract

Frosting

  • 2 cups creamy peanut butter
  • ¼ cup confectioners’ sugar
  • 2 cups heavy whipping cream
  • 1/8 teaspoon salt
  • Garnish: peanut butter candies

Preheat oven to 350 degrees F. Spray 3 (9 inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper, spray with nonstick baking spray with flour. Set aside.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrap sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour and salt, in another medium bowl, whisk together sour cream, milk and vanilla. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with sour cream mixture, beginning and ending with flour mixture. Beat until combined. Divided batter evenly among prepared pans. Tap pans on counter twice to remove air bubbles. Bake until a wooden pick inserted in center comes clean, approximately 25 minutes. Let cool in pan 10 minutes. Remove from pans, and let cool completely on wire rack.

In a large bowl, beat peanut butter and confectioners’ sugar at medium speed until combined. Add cream and salt, beating until mixture begins to thicken. Increase speed to high; beat until thickened. Spread frosting between layers and on top and sides of cake. Garnish with peanuts, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Pineapple Marble Cake

Pineapple Marble Cake

  • 1 large carrot, finely grated (about ½ cup)
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 ½ cups al-purpose flour
  • 2 teaspoons baking powder
  • ¾ cup butter (1 ½ sticks), softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 can (8 ounces) crushed pineapple, drained
  • Garnish: Confectioners’ sugar

Preheat oven to 350 degrees F. Grease a 6-cup fluted cake pan. Dust with flour; tap out excess. Mix together grated carrot, ginger, and cinnamon. Mix together flour and baking powder. Beat together butter, sugar, and vanilla at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. (Batter may appear curdled.) At low speed, gradually beat flour mixture into butter mixture until smooth. Spoon half of the batter into a small bowl; fold in pineapple. Spoon into prepared pan. Fold Carrot mixture into remaining batter; spread over batter in pan. Using a knife, swirl through

Batter to create a marbled effect. Bake cake until golden and a tooth pick inserted in the center comes out clean, 35-40 minutes. Transfer pan to a wire rack to cool slightly. Turn cake out onto rack to cool completely. Dust with confectioners’ sugar. Makes 12 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Make For Your Valentine

burnt sugar cake

Burnt Sugar Cake

  •  ½ cup butter
  • 1 cup sugar
  • 3 eggs
  • 2 ¼ cups four
  • 3 tsp. baking powder
  • 1 tsp. salt
  • ¾ cup cold water
  • 4 tbsp. burnt sugar syrup

 Cream butter and sugar; separate eggs. Add well beaten yolks and stir thoroughly. Sift dry ingredients together; add alternately with water and syrup. Beat thoroughly. Fold in stiffly beaten egg whites. Divide batter between greased and floured layer pans. Bake at 375 degrees F about 25 minutes.

 Burnt Sugar Syrup:

  • 1 1/3 cups sugar
  • ½ cup water

Put sugar in heavy pan. Cook over low and stir constantly until melted and brown. Add ½ cup water and continue cooking until lumps are dissolved.

 Burnt Sugar Icing:

  • 6 tbsp. burnt sugar syrup
  • 4 tbsp. butter
  • 3 cups confectioners’ sugar
  • 1 tsp. vanilla

Heat syrup and butter until butter is melted. Beat in sugar and flavoring slowly until icing is of good spreading consistency. Frost Cake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Make For Your Valentine

Orange Kiss-Me Cake.jpg

Orange Kiss-Me Cake

1 large orange
1 cup raisins
1/3 cup walnuts
½ cup shortening
1 1/3 cups sugar, divided
2 eggs
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup milk
¼ cup chopped walnuts
1 tsp. ground cinnamon
Cut orange in half; remove and discard seeds. Squeeze 1/3 cup juice from orange; set juice aside. Position knife blade in food processor bowl; add orange halves, raisins, and 1/3 cup walnuts. Process until finely chopped; set aside.
Cream shortening; gradually add 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, and salt; add to creamed mixture alternately with milk beginning and ending with flour mixture. Mix after each addition. Stir in raisin mixture.
Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees F for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Drizzle reserved orange juice over cake. Combine remaining 1/3 cup sugar, ¼ cup walnuts, and cinnamon; sprinkle over warm cake. Let cool in pan on a wire rack. Yield: 15 servings.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

Count Down To Christmas

White Fruit Cake.jpeg

White Fruit Cake

  •  2 lb. white raisins
  • 1 ½ lb. canned cherries
  • 1 ½ lb. pineapple
  • 1 lb. light brown sugar
  • 1 lb. butter
  • 1 dozen eggs
  • 1 large orange extract
  • 1 small lemon extract
  • 8 cups nuts
  • 6 cups sifted flour
  • 1 ½ tablespoons baking powder
  • ½ teaspoon nutmeg

 Cut up nuts and drain fruit; coat with 4 cups flour. Cream butter and sugar; add eggs one at a time. Beat well. Add 2 cups flour with baking powder and nutmeg. Add extract. Pour batter over fruit and nut mixture; mix well. Place in two greased tube pans. Bake at 250 degrees F for 2 ½ hours.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Count Down To Christmas

Cherry Spice Cake

Cherry Spice Cake

Cake

  • ½ cup butter or margarine, softened
  • 2 cups granulated sugar
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 ½ cups cherry pie filling

Frosting

  • 8 cups sifted confectioners’ sugar
  • 2 packages (8-ounces each) cream cheese, softened
  • 1 cup butter or margarine, softened
  • 3 tablespoon milk
  • 1 tablespoon vanilla extract
  • Red and green candied cherries, cut in half, to decorate

Preheat oven to 350 degrees F.  For cake, cream butter and sugar in a large bowl until fluffy.  Add eggs, one at a time, beating well after each addition.  In another large bowl, sift together next 6 ingredients.  In a blender or food processor, process pie filling until cherries are coarsely chopped.  Add dry ingredients and pie filling alternately to creamed mixture, mixing until smooth.  Pour batter evenly into 3 greased and floured 9-inch cake pans.  Bake 30 to 35 minutes or until a toothpick inserted into center of cake comes out clean.  Cool in pans 10 minutes.  Remove from pans and cool completely on a wire rack.

For frosting, beat all ingredients in a large bowl until smooth.  Frost between layers, on sides, and on top of cake.  To decorate cake, refer to photo and place cherries on top of cake in wreath design.  Transfer remaining frosting to a pastry bag fitted with a medium star tip.  Pipe decorative border along bottom edge and top of cake.  Store in airtight container in refrigerator.  Serve at room temperature.

Yield:  about 20 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Christmas

Eggnog Cake

Eggnog Cake

 Ingredients:

  • ½ cup soft butter
  • ½ cup shortening
  • 2 cups sugar
  • 3 cups cake flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 2/3 cup eggnog
  • 2/3 cup water
  • 2 tsp. vanilla
  • 1 tsp. nutmeg
  • 6 egg whites

 Cream butter and sugar. Mix together flour, baking powder, and salt. Add alternately with water and eggnog. Stir in flavor. Beat egg whites in separate bowl. Add to dough 1/3 at a time. Pour into prepared pan. Bake at 325 degrees F.

Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Count Down To Christmas

Chocolate Yule Log

Chocolate Yule Log

  • 3 eggs
  • 2 2/3 tablespoons superfine sugar
  • ¼ cup all-purpose flour
  • 1 tablespoons cocoa

Filling and decoration

  • 1 ¼ cups thick whipping cream
  • 4 oz semi-semi sweet chocolate
  • marzipan toadstools

Preheat oven to 400 degrees F.  Line a 12 in baking sheet (with edges) with waxed paper.  Place eggs and sugar in a bowl over a saucepan of simmering water and whisk until thick and pale. Remove bowl from saucepan, continue whisking until mixture leaves a trail when the whisk is lifted.  Sift flour and cocoa onto surface of mixture and fold in carefully until mix is evenly blended.  Pour mixture onto baking sheet and spread out carefully to edges. Bake in the oven for 8-10 minutes, or until it is firm to touch.  Cool slightly, turn out and remove paper, then trim edges and cut in half lengthwise.  Place ¼ cup cream in a bowl with chocolate.  Place over a pan of hot water,stir until melted.  Whip remaining cup of cream until almost thick.

When chocolate has cooled, fold it carefully into whipped cream. Using 1/3 chocolate cream, spread over each strip of sponge.  Roll each into a firm roll from the long edge. Wrap in plastic and chill until firm.  Cut each roll into 6 lengths, spread each with remaining chocolate cream, mark cream into lines.  Decorate with marzipan toadstools.  Keep the chocolate logs cool until ready to serve.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com