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

 

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

Getting Ready For Thankgiving

Coffee Chiffon Cake.jpeg

Coffee Chiffon Cake

Ingredients:

  • 2 ½ cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs, separated
  • ½ cup milk
  • ½ cup cold coffee
  • 2 teaspoons vanilla extract
  • ½ cup sugar
  • Fluffy Coffee Frosting

Combine first 5 ingredients; make a well in center of mixture. Add oil, egg yolks, milk, coffee, and vanilla.  Beat 5 minutes or until satiny smooth. Beat egg whites (at room temperature) until soft peaks form. Add ½ cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over egg whites; fold egg whites into yolk mixture. Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees F for 30 to 35 minutes or until cake springs back when lightly touched.  Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split each cake layer in half horizontally. Spread Fluffy Coffee Frosting between layers and on top and sides of cake.  Yield: one 4-layer cake.

Fluffy Coffee Frosting

  • 1 ½ cups shortening
  • 1 cup sugar
  • ½ teaspoon salt
  • ¼ cup cold coffee
  • 1 teaspoon vanilla extract
  • 2 eggs

Combine all ingredients; beat at high speed of an electric mixer 5 minutes or until fluffy.  Yield: 4 cups

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com