Happy Father’s Day

Worlds Best Cake

World’s Best Cake for the World’s Best Father

 Ingredients:

  • 10 ½ tbsp. (1 stick plus 2 ½ tbsp.) butter, softened
  • 1 2/3 cups granulated sugar
  • 1 1/3 cup unbleached all-purpose flour
  • 1 tsp. baking powder
  • 5 large eggs, separated
  • 1/3 cup whole milk
  • ¼ cup sliced almonds
  • 1 cup heavy cream
  • ½ vanilla bean

 Method:

Preheat the oven to 350 degrees F with a rack in the middle position. Line an 8 x 12 inch baking pan with parchment paper. Beat the butter and 2/3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes. Add the flour and baking powder and mix well on low speed. Mix in the egg yolks and milk. Scrape the batter into the baking pan. In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Spread on top of the cake layer. Sprinkle with the almond slices. Bake for 30 minutes, or until the meringue is golden brown and puffed. Cool on a wire rack in the pan. Transfer to a cutting board. When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds. Discard the vanilla pod. Beat to soft peaks with an electric mixer, about 3 minutes. Cut the cake in half crosswise with a serrated knife. Place one half of the cake on a serving tray and cover with the cream. Place the other half, meringue side up, on top. Let the cake sit for 1 hour in the fridge before serving.

Serves 8

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Chocolate Angel Cake

Chocolate Angel Cake

 Ingredients:

  • 1 ¼ cups superfine sugar
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ tsp. baking powder
  • 10 egg whites
  • ½ tsp. cream of tartar
  • A pinch of salt
  • 1 tsp. pure vanilla extract
  • 1/3 cup dark bittersweet chocolate, coarsely grated
  • Confectioners’ sugar, to dust

 Method:

Grease and flour a 10 x 3 inch bundt pan. Preheat the oven to 350 degrees F. Sift half the sugar together with the flour, cocoa and baking powder onto a sheet of baking parchment. Tip the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and salt, and whisk on medium speed until the egg white will hold a firm but not dry peak. Gradually add the remaining sugar, 1 tbsp. at a time, whisking well between each addition. Add the vanilla extract and continue to whisk until the mixture is stiff and glossy. At this stage you may find it easier to tip the mixture into a larger mixing bowl if you have one. Add the sifted dry ingredients and the grated chocolate, then using a large metal spoon, fold into the egg whites using a figure 8 action, until the batter is smooth and the dry ingredients are thoroughly incorporated. Spoon the mixture into the cake pan, run a knife through the batter and sharply tap the pan on the work surface to knock out any large air bubbles. Bake in the middle of the preheated oven for 35 minutes, until well risen, springy and a skewer comes out of the cake clean. Turn the cake pan upside down onto a cooling rack and leave to cool in the inverted pan for 1 hour or until completely cool. Loosen the edges of the cake with a small palette knife and then turn the cake out of the pan onto the cooling rack. Dust the cake 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

 

Happy Mother’s Day

Happy Mother's Day

Tres Leches Cream Cake

 Ingredients:

  • Butter, for greasing
  • 4 eggs
  • ¾ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup milk
  • 1 tsp. vanilla extract
  • 2 egg whites
  • 1 ½ cups evaporated milk
  • 1 ½ cups sweetened condensed milk
  • ¼ cup heavy cream
  • Chopped candied cherries, to decorate

 Topping:

  • 2 ½ cups heavy cream
  • 3 tbsp. sugar

 Method:

Preheat oven to 350 degrees F. Grease a 9-inch round cake pan. Put the eggs and sugar into a large bowl and beat together until doubled in volume. Slowly add the flour, baking powder and salt, mixing well with a wooden spoon. Stir in the milk and the vanilla extract. Beat the egg whites until they hold stiff peaks, then gently fold into the mixture. Pour the batter into the prepared pan, smoothing the surface. Bake in the preheated oven for 30 minutes. Remove the cake from the oven, prick all over with a fork, then transfer to a wire rack to cool. Thoroughly mix together the evaporated milk, condensed milk and cream. Gradually pour the mixture over the top of the cooled cake, pausing after each addition to let it be absorbed, until the cake is completely saturated. Let stand for 30 minutes. To make the topping, whip the cream with the sugar until it holds stiff peaks. Just before serving, spread the cream over the cake, cut into 12 pieces, and decorate each piece with chopped candied cherries.

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

 

Still Time For Eggnog

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Eggnog Pound Cake

1 package yellow cake mix…
1 cup eggnog
3 eggs
1/2 cup butter, softened
1/2 to 1 teaspoon ground nutmeg

Custard Sauce:
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup milk
1 egg yolk, lightly beaten
1 teaspoon butter
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped

In a large bowl, combine cake mix, eggnog, eggs, butter and nutmeg. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
http://www.thasc.com

Peanut Butter Chocolate Cake

Sweet Treat Saturday

A great cake for Spring or anytime for a chocolate-peanut butter lover.

Peanut Butter Chocolate Cake
Tip: Don’t use reduced-fat or generic brands of peanut butter for this recipe…
  • 1 package devil’s food cake mix
  • 4 ounces cream cheese, softened
  • ¼ cup creamy peanut butter
  • 2 tablespoons confectioner’s sugar
  • 1 cup whipped topping
  • 1 cup heavy whipping cream
  • 1 cup (6 ounces) semisweet chocolate chips

Prepare and bake cake mix according to package directions in a greased and floured 10 inch fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, beat cream cheese until fluffy. Beat in the peanut butter and confectioner’s sugar until smooth. Fold in the whipped topping.

Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled.

In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.

Tested in the THASC kitchen. Photo by THASC.

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

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Easter Marzipan Fruitcake

A beautiful cake to share on Easter

Easter Marzipan fruitcake
Try using a little food coloring to decorate your marzipan.

 

Ingredients:

  • ¾ cup unsalted butter, plus extra for greasing
  • Scant 1 cup light brown sugar
  • 3 eggs, beaten
  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • 2 tsp apple pie spice
  • Finely grated rind of 1 small lemon
  • Scant ½ cup currants
  • Scant ¾  cup golden raisins
  • 1/3 cup chopped candied peel
  • 1 lb 9 oz marzipan
  • 3 tbsp apricot jelly

Preheat the oven to 300 degrees F. Grease and line an 8 inch round deep cake pan with parchment paper.

Place the butter and sugar in a bowl and cream together with an electric whisk until pale, light and fluffy. Gradually beat in the eggs. Sift together the flour, baking powder and apple pie spice. Use a large metal spoon to fold into the creamed mixture. Stir in the lemon rind, currants, golden raisins and candied peel, mixing evenly. Spoon half the batter into the prepared pan and smooth level.

Roll out 9 oz of the marzipan to an 8 inch round and place over the batter in the pan. Add the remaining cake batter and smooth level. Bake the cake in the preheated oven for 2 ¼ – 2 ½ hours, or until firm and golden and the sides are beginning to shrink away from the pan. Let cool in the pan for 30 minutes, then turn out onto a wire rack to finish cooling.

Brush the top of the cake with apricot jelly. Roll out two thirds of the remaining marzipan to a round to cover the top of the cake. Use a knife to mark a lattice design in the surface and pinch the edges to decorate. Roll the remaining marzipan into eleven small balls and arrange around the cake. Place under a hot broiler for 30-40 seconds to brown lightly. Cool before storing.

Serves 16

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

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Kiwi Fruit Cake With Lemon Frosting

An ideal cake to make for your St. Patrick’s Day Celebrations

 

Kiwi Fruit Cake With Lemon Frosting
An easy cake to make and share for St. Patty’s Day.

Kiwi Fruit Cake With Lemon Frosting

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 2 kiwis, peeled and chopped into ½ inch dice
  • Kiwi slices, to decorate

Frosting:

  • ¼ cup cream cheese
  • 1 tbsp grated lemon rind
  • 1 cup confectioners’ sugar

Preheat the oven to 325 degrees F. Grease and line a 5 cup loaf pan.

Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the mixture is smooth. Stir in half the chopped kiwi.

Spoon the mixture into the prepared pan and smooth the surface with a spatula. Sprinkle with the remaining chopped kiwi. Bake in the preheated oven for about 1 hour, or until risen, firm and golden brown.

Let cool in the pan for 10 minutes, then turn out and finishing cooling on a wire rack.

For the frosting, beat together the cream cheese, lemon rind and confectioners’ sugar until smooth. Spread the frosting over the cake and top with kiwi slices.

Serves 8

Tested in the THASC kitchen. Photo by THASC.

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

http://www.thasc.com/

Like Us On Facebook

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Eggnog Pound Cake

Yummy Eggnog Cake for a wonderful treat in March!

EggNog Pound Cake
We used soy eggnog which we found available out of season or you can make your own homemade eggnog for this great recipe at any time of the year.

Eggnog Pound Cake

Making the Cake:

  • 1 package yellow cake mix
  • 1 cup eggnog (we used soy eggnog which we found available out of season
  • 3 eggs
  • ½ cup butter, softened
  • ½ to 1 teaspoon ground nutmeg

 

 Custard Sauce:

  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 egg yolk, lightly beaten
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream, whipped

 In a large bowl, combine cake mix, eggnog, eggs, butter and nutmeg. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with cake.

Yield: 16-20 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

Like Us On Facebook

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Coconut Cream Torte

If you love coconut, then you’ll love this torte.

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Coconut Cream Torte

Ingredients:

  • 1 package butter recipe golden cake mix
  • 2 cups (16 ounces) sour cream
  • 1 package (10 ounces) flaked coconut
  • 1 cup chopped pecans, toasted
  • ½ cup sugar
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What a divine cake!

Directions:

Prepare cake mix according to package directions. Pour into three greased and floured 9 inch round baking pans.

Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine sour cream, coconut, pecans and sugar. Place one cake layer on a serving plate; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.

Yield: 12-16 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