Luscious Cakes Like Grandma Made

Cake is a traditional American dessert served for birthdays, weddings, and for any social gathering. I checked the statistics on my website to see what cake recipes appeal to people most. The answer was anything chocolate and cakes made with mixes. There is nothing wrong with taking shortcuts but every once in awhile I want the kind of cakes my grandmother baked. You know the kind, a chocolate layer cake with deep “fudgy” frostings, a delicious butter cake with a white fluffy frosting or a wonderful pound cake.

If you have never baked a cake from scratch before, start with one of the simpler recipes. As time goes by you’ll soon find yourself an accomplished baker. Before you know it you will be developing your own ideas and variations.

Tips for Baking Success

Always use fresh eggs. Eggs separate best when cold, but egg whites whip up best at room temperature.

Invest in good chocolate, fruit fillings, nuts etc. You will taste the difference if you start with the best ingredients.

Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.

Reduce the oven temperature by 25° when using glass pans.

Cream butter and sugar for as long as the recipe directs.

Cake flour, which has been finely milled, has a tendency to form lumps. It should always be sifted before using.

Use the pan sizes suggested and prepare the baking pans carefully as the recipe states. If you are greasing the pans, solid vegetable shortening is best to use. If the directions call for a lined pan, cut parchment or waxed paper to fit the bottom of the pan, then grease the pan before and after placing the paper inside.

Do not open the oven during the first half of the baking time. Cold air will interfere with the cake's rising.

Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.

Sprinkle your cake plate with granulated or confectioners sugar before you put the cake on it. When cut, the slices will not stick to the plate.

To decorate a cake directly on its serving plate, slip strips of wax paper under the edge of the cake, allowing them to hang over the rim of the plate. Frost cake, then, with a quick motion, pull out the paper. This leaves the serving plate nice and clean without a trace of frosting.

Coconut Layer Cake

Cake
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract

Filling
3/4 cup milk
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 seven-ounce package sweetened, shredded coconut
1 teaspoon vanilla extract

Frosting
3 egg whites
1 1/2 teaspoons vanilla extract
1/2 cup cold water
1 1/2 cups sugar
1/4 plus 1/8
teaspoon cream of tartar

Garnish
sweetened, shredded coconut

Preheat oven to 350° F. Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

Make the cake
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

Make the filling
In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature.

When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.

Make the frosting
In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boll (about 2 to 3 minutes) and remove immediately from heat.

Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute.

Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately. Generously sprinkle top with shredded coconut.

Makes 1 three-layer 9-inch cake - from The Magnolia Bakery Cookbook

Self Frosting Pineapple-Coconut Cake
How about a cake that frosts itself!
 
1 can crushed pineapple in syrup (8 3/4 oz can)
1/3 cup shortening
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/4 cup flour (sifted all purpose)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut (flaked)
1/3 cup brown sugar
1/3 cup walnuts
3 tablespoon margarine or butter (melted)
 
Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg.
 
Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition.
 
Spread 1/2 of batter in greased and floured 8" round cake pan. sprinkle with crushed pineapple. Cover with remaining batter.
 
In small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter.
 
Bake at 350° F. for 35 to 40 minutes or until cake tests done. Cut into wedges and serve warm with ice cream.
 
Posted by Karen at That's My Home Recipe Cafe Message Board

Kahlua Chocolate Cake

1 box "Moist Deluxe Devil's Food Cake"
1 small box instant chocolate pudding
4 eggs
3/4 cup vegetable oil
1 cup sour cream
1/2 cup Kahlua
powdered sugar
a 12-cup, ring-shaped bundt pan
butter or oil for greasing pan
1/2 cup chocolate chips)

Preheat oven to 350° F.

Mix all ingredients well in a large bowl.

Pour into a greased, 12-cup bundt pan and bake until a toothpick inserted in the middle comes out with crumbs clinging to it, about 45 minutes.

Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.

Servings: 8-12

Mounds Chocolate and Coconut Cake

1 (18 1/2 ounce) box chocolate fudge cake mix
1 1/3 cups brewed coffee
2 tablespoons butter
1/2 cup evaporated milk
25 large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared fudge frosting

Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water.

Cool cakes completely.

Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut. Let coconut mixture cool completely before assembling cake.

Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling.

Cover top and sides with fudge frosting. Refrigerate.

10 Servings

Written by Mary Ellen at That's My Home