Adam Robison | Buy at photos.djournal.com
Tuxedo Cake.
Key Lime Cake
CAKE
1 box lemon cake mix
1 small box lime gelatin
3/4 cup oil
5 eggs
3/4 cup orange juice
1/2 cup lime juice
12 tablespoons confectioners’ sugar
ICING
2 (8-ounce) blocks cream cheese
1 stick butter
2 teaspoons vanilla
2 pounds confectioners’ sugar
1 cup chopped pecans
Combine cake mix, gelatin, oil, eggs and orange juice and mix well. Divide batter among 3 greased and floured round cake pans and bake at 350 degrees for 25 to 35 minutes. Cool. Split layers in half horizontally, for a total of 6 layers.
Combine lime juice and confectioners’ sugar and mix well. Pour mixture over the layers.
Beat cream cheese, butter and vanilla until smooth. Add sugar and fold in pecans. Spread icing between layers and on top and sides of cake.
Tuxedo Cake
1 box devil’s food cake mix
1 small box instant chocolate pudding
2 (8-ounce) blocks cream cheese, softened
1 stick butter, softened
1 1/2 teaspoons vanilla
2 pounds confectioners’ sugar
4 ounces whipped topping (do not thaw)
3 ounces Baker’s semi-sweet chocolate, divided
1 ounce Baker’s white chocolate
Preheat oven to 350 degrees. Prepare cake batter and bake as directed on package for two 9-inch round cake layers, blending dry pudding mix into batter before dividing between greased and floured pans. When layers are done, cool for 10 minutes. Invert onto wire racks and cool completely. Cut each cake layer in half horizontally, for a total of 4 layers.
Beat cream cheese, butter and vanilla in a large bowl with a mixer until blended. Gradually beat in confectioners’ sugar. Spread icing between layers and on top and sides of cake.
Microwave whipped topping and 2 ounces of semi-sweet chocolate in a microwaveable bowl on high for 1 1/2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and well blended. Cool 5 minutes. Pour over cake, letting excess drip down the sides. Use vegetable peeler to make curls from remaining semi-sweet and white chocolates to garnish cake.
Red Velvet Cake
CAKE
1 1/2 cups sugar
2 cups vegetable oil
2 eggs
1 teaspoon vinegar
2 ounces red food coloring
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa
1 cup buttermilk
1 teaspoon vanilla
FROSTING
1 stick butter
2 (8-ounce) blocks cream cheese
2 teaspoons vanilla
2 pounds confectioners’ sugar
1 cup chopped pecans
Cream sugar and oil; add eggs and beat well. Add vinegar and food coloring and beat well. Sift dry ingredients and add to batter, alternating with buttermilk. Add vanilla and beat well. Divide batter among 3 greased and floured cake pans. Bake at 350 degrees for 30 to 35 minutes.
Cream butter and cream cheese. Add vanilla and confectioners’ sugar and mix well. Fold in nuts. Spread icing between layers and on top and sides of cake.
Fresh Apple Cake
CAKE
1 cup oil
2 cups sugar
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup chopped nuts
3 cups peeled, chopped apples, such as honey crisp and Granny Smith
GLAZE
1 cup light brown sugar
1 stick butter
1/4 cup evaporated milk
1 teaspoon vanilla
Combine oil and sugar and beat well. Add eggs, one at a time, beating well after each addition. Add vanilla. Add in flour, soda, salt and cinnamon and beat well for 5 to 6 minutes. Batter will be very thick. Fold in nuts and apples. Pour batter into a greased Bundt pan and bake at 300 degrees for 45 minutes or until done. Let cool a few minutes, then invert onto serving plate.
Place sugar, butter, milk and vanilla in a saucepan and bring to a boil. Let cool for 20 to 30 minutes, stirring occasionally. Pour glaze over cake.
Pound Cake
2 sticks butter, room temp
3 cups sugar
1/2 cup shortening, room temp
5 eggs, room temp
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk, room temp
Combine all ingredients in the order given. Beat for 5 to 6 minutes. Pour batter into a greased and floured tube pan. Bake at 325 degrees for 1 1/2 hours.