Category: Cakes

Zucchini Bread

Every year we knew fall had arrived when SueAnn Hill brought by two loaves of her delicious zucchini bread. She is one of Mom’s family’s lifelong friends; always a great example of Christian charity.


INGREDIENTS
3 eggs, beaten
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
2 cups zucchini, grated
3 tsp vanilla
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1/4 tsp baking powder
1/2 cup pecans (optional)


DIRECTIONS
Cream together eggs, sugar, brown sugar, vegetable oil, and vanilla.  In a small bowl, mix together salt, baking soda, cinnamon, baking powder (and pecans).  Stir dry ingredients into egg mixture; add zucchini.   Bake for 1 hour at 325º.  Grease and flour baking pans.  Makes 2 full- or 4 half-loaves.

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Lemon Cake

INGREDIENTS
Cake:
1 pkg lemon cake
1 pkg instant lemon pudding
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 1/2 cups chocolate chips

Frosting:
1 pkg (8-oz) cream cheese, softened
1/4 cup butter, softened
1 1/2  cups powdered sugar
1-2 tsp lemon juice


DIRECTIONS
Mix all cake ingredients except chocolate chips.  Stir in chocolate chips and pour into a greased bundt cake pan.   Bake at 350° for 45-50 minutes.  Cool in pan for 20 minutes before removing.

The following glaze is an alternative to the lemon cream cheese frosting:  1 cup powdered sugar, 1 tbsp oil, 2 drops yellow food coloring, lemon juice to taste.

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Zucchini Cake

INGREDIENTS
Cake:
2 eggs
1 1/4 cup sugar
1/2 cup oil
1/2 tsp cinnamon
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 cup zucchini, grated

Frosting:
1/2 cup butter
4 oz cream cheese
1 tsp vanilla
3 cups powdered sugar


DIRECTIONS
Cake:
Beat eggs; add sugar, oil and cinnamon. Sift together flour, baking soda, baking powder and salt. Add to eggs.  Stir in zucchini.  Place in a 8×8 baking dish and bake at 350º for 30 to 35 minutes.

Frosting:
Use mixer to combine butter, cream cheese and vanilla.  Mix in powdered sugar.

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Permanent link to this article: http://huggins.me/recipes/archives/1638

Good Chocolate Bundt Box Cake

INGREDIENTS
Cake:
1 pkg chocolate cake
1 pkg instant chocolate pudding
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 1/2 cups chocolate chips

Frosting:
1 pkg (8-oz) cream cheese, softened
1/4 cup butter, softened
1 1/2  cups powdered sugar
1-2 tsp vanilla extract


DIRECTIONS
Mix all cake ingredients except chocolate chips.  Stir in chocolate chips and pour into a greased bundt cake pan.   Bake at 350° for 45-50 minutes.  Cool in pan for 20 minutes before removing.

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Pound Cake

Cake:
1 lb european unsalted butter
1 lb sugar
1 lb eggs (9 large eggs)
1 lb cake flour
1⁄2 tsp salt
1 tsp vanilla

Glaze:
1 tsp orange (or lemon) zest
21⁄2 tbsp orange (or lemon) juice
6 oz confectioner’s sugar
pinch of salt

Cake:
Let butter come to room temperature (65º to 70º). Butter 2 loaf pans (or one tube pan) and coat with flour. Cream butter and sugar on medium for 5 minutes. Turn speed to slow and add eggs, one at a time (allow about 20 seconds for each egg to fully integrate). Add 1⁄3 of the flour to the mixture. Once fully integrated add remaining flour in two installments. After all flour is integrated, scrape down bowl and beat on medium for 30 seconds. Place 1lb of batter in each of the loaf pans. Bake at 350º for approximately 1 hour (until interior temperature of the cake reaches 210º) Cool in pan for 10 minutes. De-pan and return to rack for an additional 10 minutes.

Glaze:
Combine orange zest and juice. Slowly incorporate confectionerʼs sugar and salt. Pour over cake and let sit for 30 minutes.

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Molten Chocolate Cake

1 cup semi-sweet chocolate chips
11⁄2 cubes butter
3 eggs, yolks & whites
4 egg yolks
11⁄2 cups confectioner’s sugar
1⁄2 cup flour
butter
sugar

Combine chocolate chips and butter in a glass mixing bowl and melt in microwave or on stove top. Allow mixture to come to room temp (do not cool in refrigerator—can be made a few hours ahead). With an electric mixer, mix eggs and confectioners sugar until frothy. Add chocolate mixture and flour; mix until well-blended.

Generously rub eight ramekins with butter and coat with granulated sugar. Fill ramekins 1⁄2 full with mixture. Place on a cookie sheet in a 450º oven and bake for 10-16 minutes. Cakes are done when they begin to puff, edges are somewhat firm and the middle is still shiny. Use a knife around the edges to loosen cake. Cover with a plate, invert and remove ramekin. Serve immediately with ice cream.

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Ginger Cranberry Bars

Cake:
2⁄3 cup butter
2 cups brown sugar, packed
2 cups flour
1 tsp baking powder
1⁄4 tsp baking soda
1⁄2 tsp ginger powder
1⁄4 tsp salt
2 eggs
2 tsp vanilla
1⁄4 cup crystallized ginger, minced
3⁄4 cup craisins, diced
8 oz white chocolate chips

Frosting:
8 oz cream cheese, softened
2 cups confectioner’s sugar
2 tbsp lime juice
1 tsp vanilla
3⁄4 cup craisins, diced
2 tbsp crystallized ginger, minced

Drizzle:
1⁄2 cup confectioner’s sugar
1 tbsp milk
2 tsp shortening
red food coloring (optional)

Cake: In a sauce pan, melt butter over medium heat. Add brown sugar and stir until smooth. Remove from heat and let stand for 5 minutes. Meanwhile, combine flour, baking powder, baking soda, ginger powder and salt. To sugar mixture, whisk in eggs, and vanilla. Gradually mix in flour mixture. Stir in crystalized ginger, crasins and white chocolate chips. Spread batter into a buttered 9×13 baking dish. Bake at 350º for 25 to 30 minutes.

Frosting: Combine cream cheese, confectionerʼs sugar, lime juice and vanilla and beat until smooth. Spread frosting over cooled cake. Sprinkle diced craisins and crystallized ginger over frosting.

Drizzle: Wisk together ingredients and drizzle over cake. Refrigerate for a couple of hours before cutting.

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German Chocolate Cake

Cake:
1 pkg (4 oz) Baker’s German sweet chocolate
1⁄2 cup water
1 tsp baking soda
1⁄4 tsp salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp vanilla
1 cup buttermilk

Frosting:
4 egg yolks
1 can (12 oz) evaporated milk
1 1⁄2 tsp vanilla
1 1⁄2 cups sugar
3⁄4 cup (11⁄2 sticks) butter
1 pkg (about 22⁄3 cups) coconut
1 1⁄2 cups pecans, chopped

Cake: Preheat oven to 350º. Cover bottom of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwavable bowl on high for 1 1⁄2 to 2 minutes, or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, betting well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gently fold into batter. Pour evenly into greased pans.

Bake for 30 minutes, or until toothpick inserted in centers come out clean. Immediately run small metal spatula around cake layers. Cool in pans for 15 minutes; remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely.

Frosting: Beat egg yolks, milk and vanilla in large sauce pan with whisk until well blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat; add coconut and nuts. Mix well and cool. (We often use a double batch of frosting!)

Spread filling and frosting between layers and onto top of cake. Makes 16 servings.

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Flourless Chocolate Cake

6 tbsp unsalted butter
11⁄2 cups semi sweet chocolate chips
6 lg eggs, separated
1⁄2 cup sugar
confectioner’s sugar

Place butter and chocolate in large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks. In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites. Pour into a 9” buttered spring-form baking pan; smooth top. Bake on center rack at 275º until cake pulls away from sides of pan and is just set in center (45 to 50 minutes), Cool completely on a wire rack. Serve dusted with confectionerʼs sugar. Best if made the day prior to serving.

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Permanent link to this article: http://huggins.me/recipes/archives/318

Chocolate Zucchini Cake

Cake:
1 cup oil
1 3⁄4 cups sugar
2 eggs
4 generous tbsp cocoa
1⁄2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1⁄2 cups flour
1 tsp vanilla
1⁄2 cup sour milk (or 1⁄2 tsp vinegar and enough milk to make 1⁄2 cup)
2 cups grated zucchini

Topping:
3⁄4 cup brown sugar
3⁄4 cup chocolate chips
3⁄4 cup nuts

Mix all cake ingredients; pour into a greased 9X13 pan. Sprinkle with topping. Bake at 350º for 40-45 minutes.

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Jane’s Top Secret Carrot Cake

CAKE
4 eggs, beaten
1 cup vegetable oil
1 can (8-oz.) crushed pineapple
2 cups sugar
3 cups carrots, shredded
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 cup nuts (pecans or walnuts), chopped

ICING

1 cube butter
1 pkg cream cheese
4 cups confectioner’s sugar
1 tsp vanilla

DIRECTIONS
Grease & flour a bundt pan. Combine all Cake ingredients and pour into bundt pan. Bake at 350º for 1 hour (stoneware bar pan 25-30 minutes).

Combine all Icing ingredients. Spread over cooled cake.

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