Impressive Cake

This recipe (well, more like a tip) came about quite by accident.

One cake mix (chocolate, yellow, white) or other layer cake recipe
A small jar of jam (strawberry and raspberry are my favorites)
One recipe vanilla buttercream frosting

Prepare the cake using the two-layer method.
Cool.
Spread the jam on top of layer cake one, stopping about a half-inch from the sides.
Place layer cake two on top, wiping away any jam that oozes out (it makes it harder to frost.)
Frost the whole thing.

If you aren't going to be serving soon, you may wish to spread a little frosting on the top of layer one and bottom of layer two to keep the jam from seeping into the cake too much (and thus, tumbling over.)

Lemon Cake

I love this cake - sweet, tart, oh yum.

1 yellow cake mix
1 3 oz package lemon jello (sugar free works too)
2/3 cup vegetable oil
2/3 cup hot water
4 large eggs

Preheat oven to 350 degrees. Grease and flour a bundt cake pan.

Place the cake mix, jello, oil, water and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat for two minutes more. The batter should look thick and well-blended.

Pour the batter into the prepared pan. Bake until the cake is light brown and just starts to pull away from the sides of the pan - about 40 minutes. Remove the pan from the over and place it on a wire rack to cool for 10 minutes.

Meanwhile, prepare the glaze:

2 cups confectioners sugar, sifted
2 tbsps lemon juice
1 tsp finely grated lemon zest (I've made it without...)

Combine all glaze ingredients in a small bowl and stir with a wooden spoon until well combined.

Run a long, sharp knife aroudn the edge of the cake and invert onto a serving platter. Spoon glaze evenly over warm cake so it drizzles down the side and into the center.

Classic Vanilla Buttercream Frosting

When I started this blog, the idea was that I'd just write about the food I'd prepared that day. Well, today I'm really doing that. Just finished making Banana Cake for a church function. Usually, I cheat and use canned frosting. None in the house... thus.... Classic Vanilla Buttercream Frosting... I have to admit, after snitching some, I'm wondering why I ever use the canned stuff anyway.

3 cups powdered sugar
1/3 cup stick butter or margarine, SOFTENED
1 1/2 tsp vanilla
1 to 2 tbsp milk

In your stand mixer, using the whisk attachment, mix the powdered sugar and butter on low speed. Add vanilla and 1 tablespoon milk. Keep whipping slowly. When all the ingredients seem to be well combined (and, um, won't go poof!) switch to the fastest speed and beat until smooth and spreadable.

If you end up with little crumbles, instead of frosting, add small amounts of milk until the frosting becomes silky.

If you add too much milk, add a little more powdered sugar. The key is small amounts.

Also, if your butter was too cold, the sugar won't properly mix with the butter, and you'll end up with little lumps in the frosting. Just wait until the butter warms up, then beat it again.

Banana Cake

I believe this recipe came from the original Bank of Luxemburg cookbook - Marlene Treml's recipe. It's another one that's very easy. But really good.

1/4 cup oil
2 bananas, mashed
2 eggs
1 yellow cake mix
1 cup water
1/2 cup nuts
1/2 cup sugar (Splenda works too)

Pre-heat oven to 350 degrees

Pour oil into 9 x 13 cake pan. Spread evenly so whole bottom is covered. Beat bananas and eggs in a bowl. Pour all ingredients into pan. Mix with fork until cake mix is dissolved.

Bake 35 - 45 minutes.