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

Cranberry Upside-Down Cake

Shiny glazed cranberries give a tangy new holiday twist to this classic homestyle dessert.

Ingredients:

• 1/2 cup butter
• 3 tablespoons amaretto liqueur
• 1 1/4 cups firmly packed brown sugar
• 24 whole natural almonds, lightly toasted
• 2 1/4 cups fresh or frozen cranberries
• 3/4 cup coarsely chopped natural almonds, toasted
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 3 large eggs  
• 1/2 cup milk 
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract

Directions:

1. Melt 1/2 cup butter in a lightly greased 10" cast-iron skillet over low heat. Stir amaretto into melted butter; sprinkle brown sugar into skillet. Remove from heat.
2. Arrange whole almonds around edge of skillet. Sprinkle cranberries and chopped almonds over brown sugar.
3. Whisk together flour and baking powder in a medium bowl. Set aside. Beat softened butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts. Pour batter over cranberries and almonds in skillet.
4. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edges. Invert cake onto a serving plate.

Christmas with Southern Living 2008, Oxmoor House
2008

Cream Cheese-Coconut-Pecan Pound Cake

As if a cream cheese pound cake were not rich enough, this one goes over the top with the addition of shredded coconut and chopped pecans. And don’t forget the sugar glaze that’s drizzled over the top. For a special holiday occasion, garnish the cake plate with sugared rosemary sprigs and sugared cranberries.

Ingredients:

• 1 1/2 cups butter, softened
• 1 (8-ounce) package cream cheese, softened 
• 3 cups sugar 
• 6 large eggs 
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup bourbon
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped pecans, toasted 
• 1/2 cup shredded coconut
• Powdered Sugar Glaze (optional)
• Sugared Rosemary (optional)
• Sugared Cranberries (optional)

Directions:

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
2. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.
3. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Note:

 

The bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk, if desired.

Southern Living
DECEMBER 2004

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

Ginger Cake With Maple Frosting

A creamy frosting made with maple syrup is the perfect partner for this richly spiced holiday cake. Decorate the top and sides of the cake with homemade or store-bought gingerbread cookies and candy canes for a cake that can double as the centerpiece.

Ingredients:

• Cake:
• 1 1/2 cups buttermilk
• 1/2 cup plus 1 Tbsp. vegetable oil 
• 5 large eggs 
• 1 3/4 cups packed dark brown sugar
• 2/3 cup applesauce (do not use unsweetened) 
• 1/4 cup molasses
• 3 cups cake flour
• 1 1/2 teaspoons baking soda
• 5 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Frosting:
• 3 sticks (3/4 lb.) unsalted butter, softened
• 3 3/4 cups confectioners' sugar, sifted
• 4 tablespoons pure maple syrup
• 1 teaspoon maple extract (optional)

Directions:

1. Make cake: Preheat oven to 350ºF. Grease two 9-inch round pans and line with parchment.
2. Whisk buttermilk, oil, eggs, sugar, applesauce and molasses in a large bowl until smooth. Sift dry ingredients on a sheet of waxed paper. Add to buttermilk mixture, stirring to combine.
3. Divide batter between pans and bake in center of oven until a toothpick inserted in center comes out clean, about 20 to 25 minutes. Let cool in pan for 10 minutes, then invert onto rack to cool completely. (Can be made one day ahead. Wrap in plastic and store at room temperature.)
4. Make frosting: In a bowl with electric mixer, beat butter until smooth and creamy. Slowly add sugar, beating constantly. Add syrup and extract (if using), beating until well combined.
5. Assemble cake: Reserve 1/4 cup of frosting. Place one cake layer on serving plate. Spread with 1 generous cup of frosting; top with second cake layer. Spread remaining frosting on top and sides of cake. Chill for 2 hours or overnight.
6. If cake was refrigerated overnight, bring to room temperature. Spread a dollop of reserved frosting on store-bought gingerbread cookies to stick them to cake (or make your own cookies).

All You
DECEMBER 2007

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

Cranberry Obsession Snow Cake

This stunning white cake features a brilliantly-colored cranberry filling and a rich buttercream frosting. The crowning glory, and the feature that will generate “oohs” and “ahhs,” is the topping of white chocolate curls.

Ingredients:

• Cake
• 10 ounce unsalted butter, at room temperature, plus more for pans
• 3 1/2 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/4 cups granulated sugar
• 7 large egg whites, at room temperature
• Cranberry filling
• 3 3/4 cups cranberries, divided
• 3/4 cup granulated sugar
• 1 1/2 cups cranberry or cherry preserves
• Buttercream
• 5 large egg whites, at room temperature
• Pinch of salt
• 1 1/4 cups granulated sugar
• 12 ounces white chocolate (bars or a block, not chips), divided
• 1 pound unsalted butter, cut into pieces and at room temperature
• Assembly
• 1/2 cup colorless liqueur such as crème de cacao or kirsch
• About 2 tbsp. powdered sugar

Directions:

1. Preheat oven to 325°. Butter two 9-in. cake pans; set aside.
2. Make cake: In a large bowl, sift together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat butter and sugar together on low speed until light and fluffy. Add egg whites in 3 batches, scraping inside of bowl as needed. Beat in flour mixture in 5 batches, adding 1/4 cup water after each addition (you will begin and end with flour); make sure flour is completely blended each time before adding water. Pour batter into prepared pans, dividing evenly. Smooth tops with a spatula.
3. Bake until center of cake feels firm to the touch and a toothpick inserted in center comes out clean, about 40 minutes. Cool cakes completely in pans on a rack.
4. Meanwhile, make cranberry filling: Combine 3 cups cranberries, the sugar, preserves, and 1/4 cup water in a small saucepan and cook over high heat until cranberries pop and preserves melt, 5 to 10 minutes. Add remaining 3/4 cup cranberries, stir to combine, and remove from heat. Transfer to a small bowl and chill until ready to assemble cake.
5. Make buttercream: Fill a 2-qt. pan with about 1 in. water and bring to a simmer over low heat. Put egg whites, salt, and sugar in the bowl of a stand mixer and whisk to combine. Place bowl over hot water, making sure bottom of bowl isn't touching water, and heat whites, whisking constantly, until hot to the touch, 3 to 5 minutes. Remove pan and bowl from heat.
6. Put bowl of warm whites on the mixer and whisk on high speed until tripled in volume and side of bowl is cool to the touch, about 10 minutes.
7. Meanwhile, chop 4 oz. white chocolate, put in a medium metal mixing bowl, and set in same pan of warm water off the heat to melt slowly, stirring occasionally. Remove bowl from pan and let cool to room temperature.
8. Reduce mixer speed to low and whisk butter into whites, about 1/4 cup at a time, until incorporated. Continue to whisk on low speed until smooth and fluffy, about 10 minutes (mixture may look grainy at some point but will come together).
9. With a rubber spatula, gently fold melted chocolate into buttercream until completely combined.
10. Assemble: Rub tops of both cakes gently with your hands to remove browned outer surface, then carefully invert cakes and rub undersides so that cakes are completely white. Place 1 cake layer on a cake stand or serving plate, top side up. Using a pastry brush, brush top with half the liqueur. Spread about 1 1/2 cups cranberry mixture over layer with a metal spatula, leaving a 1/2-in. empty border around edge. Place second cake layer on top, flattest side down, and brush with remaining liqueur. Spread top and sides of cake with a thin layer of buttercream to seal in crumbs and chill 30 minutes. Cover with remaining buttercream, starting with the sides and covering the top last.
11. Use the palm of your hand to warm remaining chocolate. Shave smooth side of chocolate bar with a vegetable peeler to make thin curls; scatter curls over cake's top. Sift powdered sugar over cake. Serve with remaining cranberry mixture on the side.
Make ahead: Baked cake layers can be wrapped in plastic and stored at room temperature or in the fridge up to 2 days ahead. Cranberry filling can be made up to 2 days ahead and chilled.

Note: 

 

Bakers' tip: To make a pure white cake, use your fingers to rub off the browned surface of each layer before assembling.

Sunset
DECEMBER 2008

Red Velvet Peppermint Cake

Transform a classic red velvet cake into a festive holiday dessert by adding peppermint extract to the rich cream cheese frosting and garnishing the cake with peppermint candies.

Ingredients:

• 1 (18.25-ounce) package white cake mix
• 3 egg whites
• 1 1/3 cups buttermilk
• 2 tablespoons vegetable oil
• 1 (9-ounce) package yellow cake mix*
• 1/2 cup buttermilk
• 1 large egg
• 1 1/2 tablespoons cocoa
• 1/2 teaspoon baking soda
• 2 tablespoons liquid red food coloring
• 1 teaspoon cider vinegar
• Peppermint Cream Cheese Frosting
• Garnishes: Holiday Trees, 6 (5-inch) red and white peppermint candy canes, crushed; 12 (5-inch) green candy canes, broken; 12 round peppermint candies

Directions:

1. Beat first 4 ingredients according to cake mix package directions.
2. Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.
4. Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.
5. *1 3/4 cups yellow cake mix may be substituted
6. NOTE: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color.
7. If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.
8. For testing purposes only, we used candy canes from the American Candy Company. Call 1-800-822-6398.

Southern Living
DECEMBER 1998

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