Everyone’s Favorite Cake

Everyone's Favorite Cake

Ingredients:

  • 1 package yellow cake mix
  • 1 package vanilla instant pudding and pie filling mix
  • 4 eggs
  • 1 cup dairy sour cream
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • 2 containers (16 oz. each) chocolate frosting
  • 1 chocolate covered nougat, caramel, peanut candy bar, sliced, for garnish

Preheat oven to 350 degrees F. Grease and flour two 9 inch square pans. Combine cake mix, pudding mix, eggs, sour cream, oil and vanilla extract in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pans. Bake at 350 degrees F for 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely. Place cakes on serving plates. Frost sides and top of each cake with chocolate frosting. Swirl frosting in diagonal pattern on top. Pull tip of knife through frosting 5 to 7 times to form fan shape. Garnish each cake with slices of candy bar.

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 Easter

Easter Basket Cake

Easter Basket Cake

Ingredients:

  • 1 package cake mix of desired flavor
  • 1 container (16 oz.) chocolate frosting
  • Green food coloring
  • ½ tsp. water
  • 1 cup flaked coconut
  • Assorted Easter candies
  • 2 (12 inch) chenille stems
  • Pastel ribbon

Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Place one cake layer on serving plate. Spread with chocolate frosting. Top with second cake layer. Frost top with thin layer of frosting. Frost sides and outer 1 inch of cake top with remaining frosting. Make basket weave pattern in frosting with fork lines. Combine several drops green food coloring and water in small bowl. Add coconut. Toss with fork until evenly tinted. Place tinted coconut on top of basket for grass. Arrange candies on top. Make handle with chenille stem ends twisted together. Wrap handle with ribbon. Insert in cake. Tie bow on side of handle.

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 Valentine’s Day

valentine-chocolate-heart-cake
There is still time for you to make this for your Valentine!

 

Valentine Chocolate Heart Cake

Ingredients:

  • 1 ½ cups self-rising flour
  • 2 tsp baking powder
  • ½ cup unsweetened cocoa
  • 3 eggs
  • Scant ¾ cup light brown sugar
  • 2/3 cup sunflower oil, plus extra for greasing
  • 2/3 cup light cream

Fresh mint sprigs, to decorate

Filling & Topping:

  • 8 oz semisweet chocolate, broken into pieces
  • Generous 1 cup heavy cream
  • 3 tbsp seedless raspberry jelly
  • Generous 1 cup fresh or frozen raspberries

Preheat the oven to 350 degrees F. Grease an 8 inch wide heart shape cake pan and line the bottom with parchment paper. Sift the flour, baking powder and cocoa into a large bowl. Beat the eggs with the sugar, oil and light cream. Make a well in the dry ingredients and add the egg mixture, then stir to mix thoroughly, beating to a smooth batter. Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes, or until risen and firm to the touch. Cool in the pan for 10 minutes, then turn out and finish cooling on a wire rack. For the filling and topping, place the chocolate and heavy cream in a saucepan over low heat and stir until melted. Remove from the heat and stir until the mixture cools slightly and begins to thicken. Use a sharp knife to cut the cake in half horizontally. Spread the cut surface of each half with the raspberry jelly, then top with about 3 tablespoons of the chocolate mixture. Sprinkle over half the raspberries and replace the top, pressing down lightly. Spread the remaining chocolate mixture over the top and sides of the cake, swirling with a spatula. Top with the remaining raspberries and decorate with mint springs or decorate creatively!

Serves 12

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 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