Chocolate Cake…Ooh la la

Just In Time For Valentine’s

chocolate-red-wine-cake
A delicious mix of red wine and chocolate.

 

Chocolate Red Wine Cake

  • Unsalted butter, at room temperature for greasing pans
  • ½ cup sifted, unsweetened cocoa powder, plus extra for dusting the pans
  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon table salt
  • 4 ounces semisweet chocolate, melted and cooled
  • ¾ cup full-fat plain yogurt (preferably not Greek yogurt)
  • 1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil
  • 1 cup water
  • 4 large eggs, at room temperature

Red Wine Syrup

  • ½ cup sugar
  • ½ cup red wine
  • 2 cinnamon sticks
  • 4 whole cloves
  • Pinch of ground nutmeg
  • Pinch of salt
  • ½ teaspoon pure vanilla extract

Bittersweet Chocolate Frosting

  • 1 ½ cups (3 sticks) unsalted butter, at room temperature
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 4 cups (16 ounce box) confectioners’ sugar
  • 4 ounces unsweetened chocolate, melted and cooled

Making the cake:

Preheat the oven to 350 degrees F. Butter the bottom and side of two 9-inch round cake pans. Dust with cocoa powder to coat, then invert and gently tap out any excess. Whisk together ½ cup cocoa powder, all-purpose flour, sugar, baking soda, baking powder and table salt in a large bowl to combine. Chocolate should be melted gently, using low heat and frequently stirring. On the stove top, Place the chocolate in a heatproof bowl and set it over a pan with a couple of inches of gently simmering water. Stir the chocolate often until it is almost completely melted, about five minutes. Stir in the melted chocolate, yogurt, butter, water and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans. Bake until the layers are domed and fragrant, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes.

Making the syrup:

Combine the sugar, wine, cinnamon sticks, cloves, nutmeg and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the vanilla. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the cinnamon sticks and cloves form the finished syrup. Use the syrup warm or at room temperature.

Coat the layers with red wine syrup; pierce the cakes, still in their pans, at one-inch intervals with a skewer or a paring knife. This creates channels for the syrup to seep into the cakes. Then, pour or generously brush the syrup over the surface of the hot layers, dividing it between them as evenly as you can. Transfer the soaked layers (still in their pans) to a wire rack to cool completely. When they are cooled and are no longer wet to touch, one to two hours, carefully turn them out of their pans and assemble.

Making the frosting:

Combine the butter, unsweetened cocoa powder, salt and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. On the stove top, Place the chocolate in a heatproof bowl and set it over a pan with a couple of inches of gently simmering water. Stir the chocolate often until it is almost completely melted, about five minutes. In a slow, steady stream, drizzle in the melted chocolate and beat until the frosting is very light and fluffy, about 2 minutes.

Place one cake layer on a serving plate and frost top. Place next layer on top and frost top and sides. Decorate as 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

Blueberry Loaf Cake

Sweet Treat Saturday

A great cake to enjoy on Saturday or any day of the week

Blueberry Loaf cake
An easy to make recipe to enjoy with family and friends.

 

Blueberry Loaf Cake

Ingredients:
½ cup soft butter
1 cup sugar
2 eggs
½ cup milk
1 teaspoon vanilla extract
1 ¾ cups flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries

Topping:
2 teaspoons sugar
1 teaspoon cinnamon

Baking The Cake:
In mixing bowl cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour and baking powder, add to cream mixture. Fold in blueberries. Pour into greased loaf pan. Sprinkle with cinnamon and sugar. Bake at 350 degrees F for 50-55 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

Like Us On Facebook www.facebook.com/thasc1977

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

Like Us On Facebook  www.facebook.com/thasc1977

Strawberry Butter- Sweet Treat Saturday

Strawberry Butter
Strawberry Butter

What you’ll need…FullSizeRender_Fotor

  • 1 cup butter, softened
  • 1 cup fresh strawberries, coarsely chopped
  • ½ cup sugar
  • 1 tsp vanilla extract

What to do…

  1. FullSizeRender (1)_FotorMix the butter, strawberries, sugar, and vanilla in the bowl of a food processor.
  2. Blend at high speed 2 minutes or until the ingredients are mixed well.
  3. Place in a covered container and store in the refrigerator.
  4. May be made up to 4 days ahead.
Makes a great gift idea!
Makes a great gift idea!

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Poor Boy Fruit Cake- Sweet Treat Saturday

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Poor Boy Fruit Cake

Ingredients:FullSizeRender_Fotor

  • 1 ½ cup sugar
  • ½ lb. butter
  • 1 ½ cup all purpose flour
  • 2 tsp baking powder
  • 5 eggs
  • 3 cup pecans
  • 1 tsp almond extract
  • ½ lb candy cherries
  • ½ candy pineapple
Dust your fruit before adding to the batter
Dust your fruit before adding to the batter

Instructions:

Ready for the oven
Ready for the oven
  1. Mix batter first (sugar, butter, baking powder, flour, and eggs)
  2. Cut fruit and nuts. Roll them in ½ cup of flour
  3. Mix in batter.
  4. Bake for 1 hour at 350 degrees.
  5. Test; bake longer if needed

Poor Boy Fruit 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

Peppermint Pats- Sweet Treat Saturday

Peppermint Pats
Peppermint Pats

Ingredients:

  • ¾ cup butter or margarine, softened
  • ¼ cup sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp peppermint flavoring
  • 2 cups all purpose flour
  • ½ cup crushed hard peppermint candy
  • sugar

Directions:

  1. Cream butter; gradually add sugar, beating until light and fluffy. Add egg yolk, beating well. Stir in flavorings. Gradually add flour; mix well. Stir in crushed candy.
  2. Shape mixture into 1 inch balls, and roll in sugar; place on ungreased cookie sheets.
  3. Bake at 350 degrees for 12-15 minutes. Remove immediately from cookie sheets and cool on wire racks.

Makes 18 cookies

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Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Peanut Butter Caramel Bars- Sweet Treat Saturday

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Ingredients:

  • 1 package yellow cake mix
  • ½ cup butter, softened
  • 1 egg
  • 20 miniature peanut butter cups. Chopped
  • 2 tbsp cornstarch
  • 1 jar caramel ice cream topping
  • ¼ cup peanut butter
  • ½ cup salted peanuts

Topping:

  • 1 can milk chocolate frosting
  • ½ cup chopped salted peanuts

Directions:

In a large bowl, combine the cake mix, butter and egg. Beat on low speed for 30 seconds; beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups.

Press into a greased 13”x9”x2” baking pan. Bake at 350 degrees for 18-22 minutes or until lightly browned.

Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil, stirring occasionally. Remove from the heat; stir in peanuts.

Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting’ sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.

Yield: about 3 dozen

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Pumpkin Angel Food Cake- Sweet Treat Saturday

Pumpkin Angel Food Cake
Pumpkin Angel Food Cake

Calls For:

  • 1 cup canned pumpkin
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1/8 tsp ground ginger
  • 1 package angel food cake mix
  • 14 tbsp reduced-fat whipped topping
  • Additional ground cinnamon, optional

Directions:

  • In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves, and ginger. Prepare cake batter according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
  • Bake on the lowest oven rack at 350 degrees for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and enter tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tbsp whipped topping; sprinkle with cinnamon if desired.

Yield: 14 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

Shortcut Carrot Cake- Sweet Treat Saturday

Shortcut Carrot Cake
Shortcut Carrot Cake

Ingredients:

  • 1 pkg. (2 layer size) spice cake mix
  • 2 cups shredded carrots (about 1/2 lb.)
  • 1 can crushed pineapple, drained
  • 1 cup Planters Chopped Pecans, divided
  • 2 package Philadelphia Cream Cheese, softened
  • 2 cups powdered sugar
  • 1 tub Cool Whip Whipped Topping, thawed

Directions:

  1. Preheat oven to 350 degrees F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9 inch) square baking pans. Bake 25-30 min. or until toothpick inserted in centers comes out clean. Cool.
  2. Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.
  3. Place 1 cake layer on serving plate. Spread with 1 1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate 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

No Fuss Pumpkin Cake- Sweet Treat Saturday

No Fuss Pumpkin Cake
No Fuss Pumpkin Cake

Ingredients:

  • 1 package yellow cake mix
  • 1 can solid-pack pumpkin
  • 3 eggs
  • 1/3 cup sugar
  • 1/3 cup canola oil
  • 1 tbsp pumpkin pie spice
  • 1 can vanilla frosting
  • 1 package cream cheese, softened

Instructions:

  • In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 15 in. x 10 in. x 1 in. baking pan.
  • Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in refrigerator.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com