Chocolate-Bourbon-Pecan Cake

Fill and frost a velvety, three-layer chocolate cake with a rich buttercream frosting accented with bourbon, and top the cake with toasted pecans and chopped chocolate. The combination of chocolate, pecans and bourbon is the trifecta of flavor.

Ingredients:

• Chocolate Velvet Cake Batter
• Bourbon Buttercream Frosting
• 2 3/4 cups chopped pecans, toasted 
• 1 (4-ounce) semisweet chocolate bar, chopped

Directions:

1. Spoon batter evenly into 3 greased and floured 9-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
2. Spread Bourbon Buttercream Frosting between layers and on top and sides of cake, sprinkling 1/4 cup pecans on top of frosting for each of the layers. Press remaining 2 cups pecans into sides of cake. Sprinkle chopped semisweet chocolate bar over top of cake.

Southern Living
DECEMBER 2003

Fresh Orange Italian Cream Cake

This Italian cream cake recipe is enhanced with a pecan and cream cheese frosting and sweet, tangy orange curd between the cake layers. Garnish with glazed pecans and a boxwood garland to make it special for the holidays.

Ingredients:

• 1/2 cup butter or margarine, softened
• 1/2 cup shortening
• 2 cups sugar 
• 5 large eggs, separated 
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup sweetened flaked coconut
• Fresh Orange Curd
• 3 cups Pecan-Cream Cheese Frosting
• 1/2 cup sweetened flaked coconut, lightly toasted (optional)
• Glazed Pecan Halves (optional)
• Boxwood Garland (optional)

Directions:

1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat until blended.
2. Combine flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.
3. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
5. Spread 3/4 cup chilled Fresh Orange Curd between layers; spread remaining Fresh Orange Curd on top of cake. (The Fresh Orange Curd layer on top of cake will be very thick.) If desired, loosely cover cake, and chill 8 hours. (Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting.) Spread 3 cups Pecan-Cream Cheese Frosting on sides of cake, reserving remaining frosting for another use. Sprinkle 1/2 cup toasted coconut over top of cake, if desired. Arrange Glazed Pecan Halves around top edge of cake, if desired. Store in refrigerator until ready to serve. Arrange Boxwood Garland around bottom edge of cake before serving, if desired.
6. Note: Cake may be frosted with Pecan-Cream Cheese Frosting immediately after adding the Fresh Orange Curd, but the cake layers will not be as steady.

Note: 

 

You'll need to start this cake a day ahead because the Fresh Orange Curd must chill for 8 hours.

Southern Living
DECEMBER 2002

Peppermint Ice Cream Cake

Add holiday flair to chocolate cake layers with a filling of peppermint ice cream and a frosting of frozen whipped topping. Top the cake with crushed peppermint candies to make it colorful and give it double mint flavor.

Ingredients:

• Cooking spray
• 3/4 cup unsweetened cocoa
• 3/4 cup boiling water
• 6 tablespoons butter, melted
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 3/4 cup egg substitute
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 3 cups low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened
• 3 cups frozen fat-free whipped topping, thawed
• 1/8 teaspoon peppermint extract
• 8 peppermint candies, crushed

Directions:

1. Preheat oven to 350°.
2. Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.
3. Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.
4. Combine sugars in a large bowl, stirring well until blended. Add egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute.
5. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
6. Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.
7. To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
8. Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.

Cooking Light
DECEMBER 2005

Chocolate-Vanilla Holiday Torte

Add a touch of elegance to your holiday table with this chocolate cake coated with a white chocolate ganache and topped with a festive white chocolate ribbon and bow.

Ingredients:

• 2 (8-ounce) packages semisweet chocolate squares, chopped
• 1 cup butter or margarine, cut into pieces
• 3 cups sugar, divided
• 11 large eggs, divided
• 3 (8-ounce) packages cream cheese, softened
• 3 tablespoons all-purpose flour
• 1 (8-ounce) container sour cream
• 4 (1-ounce) white chocolate squares, grated
• 1 tablespoon vanilla extract
• White Chocolate Ganache
• Burgundy food paste color
• White Chocolate Ribbons and Bow
• Garnish: silver ornaments

Directions:

1. Line 2 (9-inch) square cakepans with aluminum foil; grease foil.
2. Cook semisweet chocolate and butter in a small saucepan over low heat, stirring until blended. Cool.
3. Beat 2 cups sugar and 8 eggs at medium speed with an electric mixer 3 minutes or until foamy. Gradually add chocolate mixture, beating at low speed until blended. Pour into 1 prepared pan.
4. Bake at 325° for 1 hour or until set. Cool on a wire rack. Cover and chill 8 hours. Remove from pan, discarding foil. Trim edges, if necessary.
5. Beat cream cheese at medium speed with an electric mixer until creamy. Add remaining 1 cup sugar and flour, beating well. Add remaining 3 eggs, 1 at a time, beating just until blended after each addition. Stir in sour cream, white chocolate, and vanilla. Pour into remaining prepared pan.
6. Bake at 325° for 1 hour. Turn oven off. Leave cake layer in oven, with oven door partially opened, 30 minutes. Remove cake from oven; cool in pan on a wire rack. Cover cake, and chill 8 hours. Remove from pan, discarding foil.
7. Reserve 1 cup White Chocolate Ganache.
8. Place chocolate layer, bottom side up, on a serving plate. Spread with 1/2 cup White Chocolate Ganache, and top with white chocolate layer, bottom side up. Spread top and sides of cake with remaining ganache.
9. Stir desired amount of food paste into reserved 1 cup ganache.
10. Insert metal tip No. 2 into a large decorating bag; fill with ganache. Pipe lace design (continuous string of frosting without touching) on top and sides of cake.
11. Arrange 2 (17- x 2 1/2-inch) White Chocolate Ribbons on cake. Form bow with 1 (13- x 2 1/2-inch) strip; arrange 2 (4- x 2 1/2-inch) strips and 2 (3- x 2 1/2-inch) strips for bow ends. Place 1 (2 1/2- x 1-inch) strip in center of bow for knot.
12. Store cake in refrigerator. Remove from refrigerator, and let stand at room temperature 1 hour before serving. Garnish, if desired.

Southern Living
NOVEMBER 2001

Spice Cake with Citrus Filling

Fill your kitchen with the aromas of cinnamon, allspice and cloves as the spice cake bakes, then top the cake layers with a tangy filling made with lemon curd, coconut and orange juice.

Ingredients:

• 1 cup chopped pecans
• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• Citrus Filling
• White Icing

Directions:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Let cool.
2. Meanwhile, beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Stir together flour, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
4. Divide batter into 2 equal portions (about 3 1/2 cups each); stir cinnamon, allspice, cloves, and pecans into 1 portion. Pour plain batter into 2 greased and floured 9-inch round cake pans (about 1 3/4 cups batter per pan). Pour spiced batter into 2 greased and floured 9-inch round cake pans (about 2 cups batter per pan).
5. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
6. Place 1 plain cake layer on a serving plate or cake stand; spread top with 2/3 cup Filling, leaving a 1/4-inch border around edges. Top with a spice cake layer, and spread top with Filling as directed above. Repeat procedure with remaining plain cake layer and Filling. Top with remaining spice cake layer.

Prepare White Icing; spread icing over top and sides of cake.

Southern Living
DECEMBER 2010

Pineapple Upside-Down Gingerbread Cake

Round out your holiday meal with a slice of this gingerbread cake topped with a sweet and gooey brown sugar-pineapple topping. Make sure to use a cast iron or heavy oven-proof skillet when preparing this dessert.

Ingredients:

• 3/4 cup butter, divided
• 1 1/2 cups firmly packed light brown sugar, divided
• 2 cups coarsely chopped fresh pineapple
• 1 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup hot water
• 1/2 cup molasses
• 1 large egg

Directions:

1. 1. Preheat oven to 350°. Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.
2. 2. Stir together flour and next 5 ingredients in a large bowl. Set aside.
3. 3. Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.
4. 4. Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.
5. 5. Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.

Julia Rutland, Coastal Living
DECEMBER 2011

Coconut Layer Cake

This moist, 2-layer Coconut Layer Cake is worthy of any special occasion. With sweetened flaked coconut in the filling and sprinkled on the top and sides of the  cake, it makes a striking presentation.

Ingredients: 

• Cake:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces
• 2 cups sugar 
• 4 large eggs 
• 1 cup coconut milk
• 1 teaspoon coconut extract
• Frosting:
• 4 sticks (2 cups) unsalted butter, at room temperature
• 8 cups confectioners' sugar, sifted
• 1 tablespoon coconut extract
• 1 teaspoon vanilla extract
• 2 2/3 cups sweetened flaked coconut (1 7-oz. bag)

Directions:

1. Make cake: Place a rack in center of oven and preheat to 350ºF. Grease and flour 2 9-inch round cake pans.
2. In a bowl, whisk flour, baking soda, baking powder and salt. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixture. Beat in coconut milk and extract, then beat in remaining flour mixture until just combined. Divide batter between cake pans and bake until a toothpick inserted into center comes out clean, about 30 minutes. Let cakes cool in pans on wire racks for 10 minutes. Turn out onto racks to cool completely.
3. Make frosting: Using an electric mixer on medium-high speed, beat butter until light, 2 to 3 minutes. Reduce mixer speed to low and gradually beat in sugar until fully incorporated. Beat in extracts. Chill 15 minutes.
4. Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake layer. Spread remaining frosting on top and sides. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Chill for at least 2 hours and up to a day. Remove from refrigerator 30 minutes before serving.

All You
DECEMBER 2011

Chocolate Velvet “Pound” Cake

This smooth and creamy chocolate velvet batter is not a traditional pound cake batter, but is the batter used for many popular Southern Living chocolate layer cakes. However, it works fine to use this batter for a cake baked in a tube pan. Top with powdered sugar or a chocolate ganache for an extra special holiday touch.

Ingredients:

• Chocolate Velvet Cake Batter
• 1/4 cup powdered sugar

Directions:

1. Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
2. Sift powdered sugar over top of cake.

Southern Living
DECEMBER 2003

Buttermilk Bundt Cakes

Here we offer three garnishing options for these adorable, delicious cakes: Simply dust with powdered sugar, pipe a bit of glaze over the top, or completely dunk the cakes for a heavier coating. Make the cakes up to two weeks ahead. Wrap them tightly in plastic wrap and freeze, omitting any garnish. Thaw in the refrigerator overnight, and then dust or glaze. Look for mini Bundt pans at kitchen emporiums or big box stores. Be sure to coat the cups of the mini Bundt pan well with baking spray with flour added. Cakes will stick if you use regular cooking spray. Although the mini cakes are really cute, you can bake one large cake, if you prefer. It'll just need to bake longer, about 45 minutes total.

Ingredients: 

• Baking spray with flour (such as Baker's Joy)
• 13.5 ounces all-purpose flour (about 3 cups)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 12 tablespoons butter, softened
• 3 large eggs 
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon grated lemon rind 
• 1 cup low-fat buttermilk
• 1/3 cup powdered sugar

Directions:

1. 1. Preheat oven to 350°.
2. 2. Coat 18 mini Bundt cups with baking spray.
3. 3. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.
4. 4. Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rind. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.
5. 5. Spoon batter evenly into prepared pans. Bake at 350° for 18 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pans.
6. 6. Dust tops of cakes with powdered sugar.
7. Variation 1: Cranberry-Orange Bundt Cakes
8. Prepare Buttermilk Bundt Cakes batter, reducing vanilla to 1 teaspoon, omitting lemon rind, and ­decreasing buttermilk to 3/4 cup. Combine 1 cup sweetened, dried cranberries and 1/2 cup fresh orange juice in a microwave-safe dish. Microwave at HIGH for 1 minute; let stand 10 minutes. Fold cranberry mixture into batter. Omit 1/3 cup powdered sugar. Combine 2 cups powdered sugar, 1/4 cup fresh orange juice, 1 tablespoon melted butter, and 2 teaspoons grated orange rind, stirring until smooth. Dip tops of cooled cakes in glaze; let stand until set. CALORIES 331; FAT 9.4g (sat 5.6g); SODIUM 262mg
9. Dip & Swirl: For a glaze that completely covers the cakes, dip the tops into glaze and swirl them around a bit to make sure the glaze coats and sticks.
10. Variation 2: Hummingbird Bundt Cakes with Bourbon Glaze
11. Prepare Buttermilk Bundt Cakes, adding 1 1/2 teaspoons ground cinnamon to flour mixture. Decrease vanilla to 1 teaspoon, and omit lemon rind. Fold 1 cup chopped ripe banana, 1/2 cup chopped toasted pecans, and 1 (8-ounce) can crushed pineapple into batter. Combine 1/2 cup powdered sugar, 1 tablespoon bourbon, 1 tablespoon melted butter, and 1/4 teaspoon vanilla; stir until smooth. Drizzle over cakes. CALORIES 291; FAT 10.9g (sat 5.4g); SODIUM 269mg
12. Doubling Up: You'll only need a touch of the bourbon glaze, but for sugar hounds, you can double the glaze and garnish with more.

Deb Wise, Cooking Light
DECEMBER 2011

Chocolate-Gingerbread-Toffee Cake

Winner of the Southern Living 2011 White Cake Contest, this cake combines the wonderful flavors that come tumbling from a stocking: milk chocolate Santas, gingerbread men, and buttery toffee candy.

Ingredients:

• Ginger Whipped Cream
• 1 1/2 cups semisweet chocolate morsels
• 1 (16-oz.) package light brown sugar
• 1/2 cup butter, softened
• 3 large eggs
• 2 cups all-purpose flour
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly ground nutmeg
• 1 (8-oz.) container sour cream
• 1 cup hot water
• 1/2 cup molasses
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• Silky Ganache
• 1 cup toffee bits
• Garnishes:
• Gingerbread Snowflake Cookies 
• Fresh cranberries
• Fresh mint

Directions:

1. 1. Preheat oven to 350°. Prepare Ginger Whipped Cream as directed in Step 1 of recipe (through chilling).
2. 2. Microwave chocolate morsels in a microwave-safe bowl at high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
3. 3. Beat brown sugar and butter at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
4. 4. Sift together flour and next 5 ingredients. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together hot water and next 2 ingredients. (Mixture will foam.) Gradually stir molasses mixture and vanilla into chocolate mixture just until blended. Spoon batter into 3 greased and floured 8-inch round cake pans.
5. 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
6. 6. Meanwhile, prepare Silky Ganache. Place 1 cake layer on a cake stand or serving plate. Spread with half of ganache; sprinkle with 1/2 cup toffee bits. Top with second cake layer; spread with remaining ganache, and sprinkle with remaining 1/2 cup toffee bits. Top with remaining cake layer. Cover and chill 2 to 8 hours.
7. 7. Finish preparing Ginger Whipped Cream as directed in Step 2 of recipe. Spread top and sides of cake with whipped cream just before serving. Garnish, if desired.

Note:

  The addition of hot water at the end of this recipe makes for an exceptionally moist cake.

Lynn Brown; Centennial, Colorado, Southern Living
DECEMBER 2011

Tiramisù Layer Cake

This tiramisù cake offers the best of both worlds: the beauty of a layer cake with the amazing flavor of tiramisù.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 2/3 cup milk
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla bean paste
• 1 teaspoon almond extract
• 6 egg whites
• Coffee Syrup
• Mascarpone Frosting
• Garnishes:
• raspberries, strawberries, red currants, fresh mint

Directions:

1. Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
2. Stir together milk and 2/3 cup water. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste and almond extract.
3. Beat egg whites at high speed until stiff peaks form, and fold into batter. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
5. Meanwhile, prepare Coffee Syrup.
6. Prepare Mascarpone Frosting. Pierce cake layers with a wooden pick, making holes 1 inch apart. Brush or spoon coffee Syrup over layers.
7. Place 1 cake layer, brushed side up, on a cake stand or serving plate. Spread top with 1 1/3 cups Mascarpone Frosting. Top with second cake layer, brushed side up, and spread with 1 1/3 cups Mascarpone Frosting. Top with remaining cake layer, brushed side up. Spread top and sides of cake with remaining Mascarpone Frosting. Chill 4 hours before serving. Garnish, if desired.

Note: 

 

Vanilla extract may be substituted for Vanilla Bean Paste.

Michelle Matile; Cranston, Rhode Island, Southern Living
DECEMBER 2011

Layered Peppermint Cheesecake

Enveloped in a white chocolate mousse frosting, we love this layered cheesecake for its childlike whimsy and peppermint candy crunch.

Ingredients:

• Peppermint Cheesecake Layers:
• 3 (8-oz.) packages cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons unsalted butter, softened
• 3 large eggs
• 1 tablespoon all-purpose flour
• 1 1/2 cups sour cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon peppermint extract
• 2/3 cup crushed hard peppermint candies
• Sour Cream Cake Layers:
• 1 (18.25-oz.) package white cake mix
• 2 large eggs
• 1 (8-oz.) container sour cream
• 1/3 cup vegetable oil
• White Chocolate Mousse Frosting:
• 2/3 cup sugar
• 1 cup white chocolate morsels
• 2 cups whipping cream
• 2 teaspoons vanilla extract
• Garnishes: White chocolate curls, peppermint candies

Directions:

1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.
2. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
3. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
4. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.
5. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.
6. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.

Melodie Belcher; Lagrange, Georgia, Southern Living
DECEMBER 2011

Marbled Pumpkin Praline Cake

Home style cakes, with casual icing swirls, are welcoming and inviting. Plus, they hide any last-minute finger swipes you might make as you pass by the dessert table.

Ingredients:

• Pumpkin Batter
• Parchment paper
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 3/4 cup firmly packed light brown sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 1/2 cups canned pumpkin
• 3/4 cup buttermilk
• Cream Cheese Batter
• 2 (3-oz.) packages cream cheese, softened
• 1/2 cup granulated sugar
• 6 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• Pecan-Praline Filling:
• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 1/4 cup corn syrup
• 1/2 cup half-and-half
• 2 tablespoons cornstarch
• 1 cup chopped toasted pecans
• 1 teaspoon vanilla extract
• Spiced Whipped Cream:
• 2 cups heavy cream
• 6 tablespoons powdered sugar
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon

Directions:

1. 1. Prepare Pumpkin Batter: Preheat oven to 350°. Grease 3 (9-inch) round cake pans. Line bottoms with parchment paper, and grease and flour paper. Combine 2 cups flour and next 6 ingredients in a small bowl. Beat 1 1/2 cups granulated sugar and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Add pumpkin, beating until blended. Add buttermilk, beating until blended. Gradually add flour mixture, beating at low speed just until blended after each addition. Pour batter into prepared pans.
2. 2. Prepare Cream Cheese Batter: Beat cream cheese and next 4 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs, beating until blended. Drop Cream Cheese Batter by heaping tablespoonfuls onto pumpkin batter in pans, and gently swirl with a knife.
3. 3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cakes from pans to wire racks, and cool completely (about 40 minutes).
4. 4. Meanwhile, prepare Pecan-Praline Filling: Bring 1/2 cup brown sugar and next 2 ingredients to a boil in a saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until sugar is dissolved. Whisk together half-and-half and cornstarch in a small bowl until smooth; gradually add to brown sugar mixture, whisking constantly. Return to a boil, and boil, whisking constantly, 1 minute or until thickened. Stir in pecans and 1 tsp. vanilla. Cool mixture 20 minutes.
5. 5. Spread filling between cooled cake layers.
6. 6. Prepare Spiced Whipped Cream: Beat heavy cream at medium speed with an electric mixer 1 minute. Add powdered sugar and next 2 ingredients, beating until soft peaks form. Spread frosting on top and sides of cake.

Marilyn Boone, Bartlesville, Oklahoma, Southern Living
DECEMBER 2012