Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.
Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch cakepans.
Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired.
Note: For testing purposes only, we used Milky Way Bars.
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa
1 to 2 tablespoons evaporated fat-free milk
1/8 teaspoon salt
3 cups powdered sugar, divided
Preheat oven to 350°.
To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside.
Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
Orange-Carrot Cake with Classic Cream Cheese Frosting
Servings: 8 to 10
2 cups pecans, chopped
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/2 cups unsalted butter, softened
2 1/2 cups sugar
4 large eggs
1/4 cup milk
Zest of 1 orange (1 tablespoon)
1/4 cup orange juice
1 1/2 teaspoons vanilla extract
2 cups finely grated carrot (about 6 carrots)
Cream Cheese Frosting
Preheat oven to 375°. Spread chopped pecans on a sheet pan, and toast at 375° for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. Cream butter and sugar together in a large bowl using an electric mixer on medium speed. Reduce speed to medium-low, and add eggs 1 at a time, blending well after each addition. Add milk and half of flour mixture; blend well. Add remaining flour mixture gradually for a smoother batter.
Stir in orange zest and juice, vanilla, grated carrot, and toasted nuts. Divide batter evenly into prepared cake pans, and bake at 375° for 40 minutes or until a knife inserted into center of cake comes out clean. (Layers may sink a bit in the middle.)
Let layers cool in pans 10 minutes; transfer to a cooling rack. Let cool completely. Top 1 layer with Cream Cheese Frosting; add second layer; frost top and sides of cake.
Note: Store the finished cake in the refrigerator to keep the frosting from getting too soft.
1 pint each vanilla chocolatechip, chocolate and vanilla fudge ice cream
1 cup heavy cream
1/4 cup confectioners’ sugar
1 ounce semisweet chocolate, grated (optional)
Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.
Warm peanut butter in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup peanut butter, a pint of ice cream and more cookies.
Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.
To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.
Whip cream and confectioners’ sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.
Preheat oven to 350°F. Butter a 4-by-8-inch loaf pan, line bottom with parchment paper and butter parchment; dust with flour.
In a small bowl, stir together eggs, 2 Tbsp. cream and 1 Tbsp. rum. Sift flour, 1/2 cup sugar, baking powder and salt into a large bowl. Add butter and half of egg mixture and beat with an electric mixer until well-blended, 1 minute, scraping down sides of bowl as needed. Add remaining egg mixture and beat well. Fold in coconut. Scrape batter into pan and bake until cake is light golden and a toothpick inserted in center comes out clean, about 45 minutes. Let cool for 10 minutes, then unmold, remove parchment and cool completely on a wire rack.
Wash and dry loaf pan and line completely with plastic wrap. Using a serrated knife, cut cake horizontally into 3 equal layers. Brush 2 Tbsp. rum evenly over cut sides of cake. Place bottom third in loaf pan. In a bowl, beat remaining 6 Tbsp. cream with remaining 1 Tbsp. sugar until stiff peaks form. In a small bowl, stir together pineapple and remaining 1 Tbsp. rum. Fold pineapple mixture into cream.
Spread ice cream evenly over cake in pan. Top with middle cake layer, then spread with pineapple-cream mixture. Top with remaining cake layer. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 2 days.
Remove from freezer 15 minutes before serving. Unmold and peel away plastic wrap. Cut into 1-inch slices with a hot knife, and serve.
1 10-inch angel food cake, store-bought or homemade
2 cups sweetened flaked coconut
1 pint peach sherbet
1 pint raspberry sherbet
1 pint pineapple sherbet
2 cups heavy cream
3 tablespoons confectioners’ sugar
1 tablespoon lime juice
1 tablespoon lime zest, optional
Wrap cake in plastic wrap and freeze for 30 minutes. Preheat oven to 325°F. Spread coconut in a single layer on a baking sheet and toast until lightly browned, 13 to 15 minutes, stirring occasionally. Transfer to a bowl to cool.
Let sherbet stand at room temperature for 15 minutes to soften. (Standing times may vary; sherbet should be soft enough to spread with a spatula or butter knife.) Using a serrated knife, slice cake horizontally into 4 equal layers. Place bottom cake layer on a serving plate. Using a small offset spatula, spread peach sherbet in an even layer over cake. Top with second cake layer, pressing down lightly, and spread evenly with raspberry sherbet. Top with third cake layer, pressing lightly, and spread evenly with pineapple sherbet. Top with remaining cake layer. Wrap cake in plastic wrap and freeze for at least 4 hours.
Using an electric mixer at high speed, beat cream until foamy; gradually add confectioners’ sugar, lime juice and zest, if desired, beating until stiff peaks form. Spread whipped cream mixture on top and sides of cake. Gently press coconut onto sides of cake; sprinkle top evenly with coconut. Freeze for 1 hour.