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
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
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
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
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
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
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
Makes 1 three-layer 9-inch cake - from The Magnolia Bakery
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 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
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
My Home Recipe Cafe Message Board
Kahlua Chocolate Cake
1 box "Moist Deluxe Devil's Food Cake"
1 small box instant chocolate pudding
3/4 cup vegetable oil
1 cup sour cream
1/2 cup Kahlua
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
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
Assemble the cake: Place bottom layer on serving plate.
Spread with entire coconut filling.
Cover top and sides with fudge frosting. Refrigerate.
Written by Mary Ellen at
That's My Home
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