Mar 252011
 

Pictures

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake

"Crust" Ingredients

"Crust" Ingredients

Cake Mix

Cake Mix

Adding Melted Butter

Adding Melted Butter

Egg

Egg

Mixing

Mixing

More Mixing

More Mixing

"Crust"

"Crust"

Pushing Crust into Pan

Pushing Crust into Pan

"Crust"

"Crust"

"Filling" Ingredients

"Filling" Ingredients

Cream Cheese

Cream Cheese

Creaming Cream Cheese

Creaming Cream Cheese

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Powdered Sugar

Adding Powdered Sugar

Adding Melted Butter

Adding Melted Butter

Mixing

Mixing

Adding Chocolate Toffee Bits

Adding Chocolate Toffee Bits

Folding in Bits

Folding in Bits

Pouring "Filling" Over "Crust"

Pouring "Filling" Over "Crust"

Smoothing the Top

Smoothing the Top

Ready for the Oven

Ready for the Oven

Crusty Corner!

Crusty Corner!

All Cooked

All Cooked

Ooey Gooey Butter Cake

Crust:
1 18.25 ounce box yellow cake mix
1 whole egg
1 stick butter, melted
Filling:
1 8 ounce package cream cheese, softened
2 whole eggs
1 teaspoon vanilla
1 16 ounce box powdered sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine the cake mix, 1 large egg, and 1 stick of melted butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add 2 large eggs and the vanilla. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in the 1 stick of melted butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

This is SO GOOD it should be illegal!!! And super easy! My dad gave me this recipe and I have no idea where he got it. Please make this and send me some! :)

Dec 222010
 

Pictures

Cake Ingredients

Cake Ingredients

Adding the Flour

Adding the Flour

Adding the Baking Powder

Adding the Baking Powder

Adding the Salt

Adding the Salt

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Mixing

Mixing

All Creamed Up

All Creamed Up

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Milk

Adding Milk

Greased and Floured Pans

Greased and Floured Pans

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

It Turned PINK!!!

It Turned PINK!!!

Adding Vanilla

Adding Vanilla

Adding Milk

Adding Milk

Pretty Pink Frosting

Pretty Pink Frosting

(Leveled) First Layer

(Leveled) First Layer

Frosted First Layer

Frosted First Layer

Naked Second Layer

Naked Second Layer

Frosted Sides

Frosted Sides

All Frosted

All Frosted

Missing Pieces!!!

Missing Pieces!!!

Golden Layer Cake

Cake
2 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks unsalted butter (8 ounces) at room temperature
2 cups sugar
5 whole eggs
1 1/2 teaspoons vanilla
1 1/3 cups whole milk

Vanilla Frosting
2 1/2 sticks unsalted butter (10 ounces) at room temperature
5 cups powdered sugar
1 tablespoon vanilla
1 tablespoon milk (1 to 2)

Preheat the oven to 350°. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and milk in three parts, mixing until just incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.

Slice the cakes into 2 layers each (I skipped this part and left is at a 2 layer instead of 4!). Stack and frost with the vanilla frosting.

Frosting: In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.

Recipe for cake found here. Recipe for frosting found here.

This cake is very heavy! Almost like a pound cake. Still very good. We definitely did a good job finishing this one off!!!

Oct 172010
 

Cake 2

Cake Ingredients

Cake Ingredients

Butter

Butter

Add Brown Sugar

Add Brown Sugar

Mix

Mix

Edd Eggs

Edd Eggs

Maple Syrup, Milk, Sour Cream, and Maple Flavoring

Maple Syrup, Milk, Sour Cream, and Maple Flavoring

Mix

Mix

Cake Flour

Cake Flour

Baking Powder

Baking Powder

Baking Soda

Baking Soda

Salt

Salt

Spices

Spices

Grated Nutmeg

Grated Nutmeg

Blend

Blend

Add Flour Mix to Butter/Brown Sugar Mix

Add Flour Mix to Butter/Brown Sugar Mix

Alternately with Syrup Mixture

Alternately with Syrup Mixture

Cake Batter

Cake Batter

Mom Putting it in the Pans

Mom Putting it in the Pans

About to go in the Oven

About to go in the Oven

Cooling on the Racks

Cooling on the Racks

Frosting Ingredients

Frosting Ingredients

Butter and Maple Flavoring

Butter and Maple Flavoring

Creaming

Creaming

Add Powdered Sugar

Add Powdered Sugar

Add Sour Cream

Add Sour Cream

Frosting

Frosting

First Layer

First Layer

Plopping on the Frosting

Plopping on the Frosting

Ready for the Second Layer

Ready for the Second Layer

Second Layer

Second Layer

All Frosted

All Frosted

With Maple Candies

With Maple Candies

Maple Sugar Cake

1/2 cup butter, softened
1 1/4 cups brown sugar
3 whole eggs
1/2 cup maple syrup
1/4 cup milk
1/4 cup sour cream
1 teaspoon maple flavoring
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice, nutmeg and mace
Maple Sugar Frosting
6 tablespoons butter, softened
1 1/2 teaspoons maple flavoring
4 1/2 cups powdered sugar
1/2 cup sour cream (1/2 to 3/4)
chopped walnuts, optional

In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. In a bowl, combine the syrup, milk, sour cream and maple flavoring. In another bowl, combine the flour, baking powder, baking soda, salt, cloves, allspice, nutmeg and mace; add to creamed mixture alternately with syrup mixture.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool.

For frosting, in a mixing bowl, cream butter and maple flavoring. Gradually beat in the powdered sugar. Add enough sour cream to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts if desired. Store in the refrigerator.

Recipe from here.

NOTES: I’m not a huge maple fan, but the frosting was really good! The cakes was pretty easy to make, and hopefully somebody enjoyed it!