My Favorite Cake. Period. I use the word “favorite” too often.
But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. I don’t even let Bryan have a slice unless he begs or I am feeling particularly enamored with him. Of course even as I type this I am thinking of other favorite cakes, which I will eventually get around to sharing— but this is the most important. GREEN CITY MARKET REMINDER: If you’re in Chicago, don’t forget that the Green City Market is still up and running all winter long!
Caramel Cake (Gourmet, January 2008) Cake: 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)1 teaspoon baking powder3/4 teaspoon baking soda1/2 teaspoon salt1 stick (4 oz) unsalted butter, softened1 cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1 cup well-shaken buttermilk Caramel Glaze: Make cake: Preheat oven to 350°F with rack in middle.
Gooey Butter Cake. The name of this cake says it all.
It’s gooey. It’s buttery. And oh boy, is it rich! It had been a few years since I’d made the cake, and I was excited when my husband suggested it. Gooey butter cake can be served as a breakfast/brunch dish, though the level of sweetness could take it to dessert-land quite easily. The ingredients are simple and easy to find: cake mix, cream cheese, eggs, butter, powdered sugar. First, you make the bottom layer of cake. Spread that in a prepared pan.
Then, mix together the topping: powdered sugar, cream cheese, and remaining eggs. After mixing, pour over the cake layer. Bake for about half-an-hour, until the center is somewhat set. Make sure the cake cools completely before you dig in! 1 box yellow cake mix 1/2 cup butter, softened 4 eggs 1 8 0z block of cream cheese 3 cups powdered sugar Preheat oven to 350 degrees F. I store the cake in the refrigerator, but I think you'd be fine with it at room temperature. All text and photos are copyrighted. Magic Custard Cake Recipe. Update!
A Chocolate version of this magic custard cake. Get the Chocolate Magic Custard Cake Recipe Here When I saw a magic custard cake recipe on Pinterest two weeks ago, I was floored. I mean, it left me in a state of delicious shock that something so simple could create an incredible piece of dessert. It looked so easy and like magic, it separated into three layers: a cake layer on top, a custard layer in the middle and another dense cake layer on the bottom. For two weeks, my obsession grew for this cake and I stalked Mabel’s site everyday and with the help of Google Translation, was able to follow almost every word and praise from her readers. I wanted to call this a Magic Custard Cake and after a search on Google, I realized that there were many variations of this classic “Magic Custard Pie” already being shared from kitchen to kitchen.
So, to make up for all the years of being void of this wonderful magic custard cake, I inhaled two slices in one sitting. Love, diane Ingredients: Sött & Salt - I just can´t believe may is here.
First april fool jokes feels like yesterday and so does my birthday - which was in end of march! Where did all those days go? Swioouushh.. and the days are gone, or what? Well, that is kind of what it feels like. Anyway, as this is one of these "free-day-from-school-but-I-have-nothing-planned-because-it´s-a-weekday-days" I started the morning with staying in bed for an hour. The cake is called magic cake.
I thought it sounded very exiting when I first heard about it and spent at least half an hour googeling it. Eeh what? And that my ladies and gentlemen is why you should learn chemie. If the chemical part rather dosn´t interest you there is still other exiting stuff about this cake. Just think about the feeling when it looks like you have put in hours of work making a three layer cake, when the truth is it took you maximum fifteen minutes to finsh the batter. The other funny thing about the cake are how different the layers actually become. 125 gram butter.