Twinkie Cake

Twinkie Cake- Jolene Humbert

1 (18.25 ounce) package yellow cake mix with Pudding in the mix

Line the bottoms of two round cake pans with wax or parchment paper.  

Prepare and bake the cake mix according to directions on package. Remove from pans after 10 minutes and let cool completely.

Split one cake in half lengthwise by cutting with a long bread knife. Spread

filling over layer and replace top layer; spread with filling. Repeat with

second cake. Cover with plastic wrap and refrigerate overnight. Let cake

stand at least one day to develop flavor.

Frosting: (DOUBLE THIS!)

Perfect Cupcake Frosting and Filling found HERE from Ourbestbites

3 T Flour
1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan.   Continue to cook until mixture has the consistency of thick pudding or paste.

Put  mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

Carrot Cake

This is the recipe I've always used and noticed that it hadn't been posted on the blog until now. It is the best I've tasted. I think my sisters got it when they were students at BYU.

4 eggs
2 c sugar (I use brown sugar, or at least half white and half brown)
1 c oil
1 t cinnamon
2 c flour (you can use up to 1/2 c whole wheat flour)
2 t soda
2 t baking powder
1 c chopped walnuts
3 c grated carrots

In a mixing bowl, beat eggs and add sugars, oil and cinnamon. Sift together the flour, soda, and baking powder.  Add the egg mixture and stir in the nuts and carrots. Pour into a 9x13 pan and bake 30 to 35 minutes.  Cool and frost with cream cheese frosting.

Cream Cheese Frosting

1/4 lb butter
1 - 8 oz pkg cream cheese
1 - 1 lb box confectioners sugar (4 3/4 c)
1 t vanilla

Cream together the butter and cream cheese.  Add sugar gradually and blend until smooth.  Stir in vanilla.  Beat until fluffy.

Hershey's "Perfectly Chocolate" Chocolate Cake

This is one of the BEST chocolate cakes I have made. Yummy and not hard at all.
2 c. sugar
1 3/4 c flour
3/4 cu cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c. boiling water

Heat oven to 350. Grease and flour two 9" rounds or 9x13, or you can make this into cupcakes.
Stir together sugar, flour, cocoa, powder, soda, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 min. Stir in water. (Batter will be thin.) Pour batter evenly into prepared pans.

Bake 30-35 min. or until pick comes out clean. Cool 10 min; remove from pans to wire racks. Cool completely.

The frosting that goes with it:
1/2 c butter or marg
2/3 c cocoa (I personally think this is too much)
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract

The frosting that I used: (from yourcupofcake.com)

Strawberry Cream Cheese Buttercream:

½ cup butter, softened

8 oz cream cheese

4 cups powdered sugar
2 tbs strawberry puree
Puree strawberries by placing 1 or 3 berries (fresh or thawed from the freezer) in the blender.

11. Beat butter and cream cheese for 5 minutes. Slowly add powdered sugar and strawberry puree. Add food coloring if desired, and let beat for 4 more minutes.

(I got a little excited about the strawberry puree and added extra, then it was way too runny, so I added flour to make it think, but not too sweet...did you know about this trick? I just learned about it recently. DELICIOUS!) ourbestbites.com has a great flour frosting (white frosting) that's delicious...I haven't tried their chocolate, but next time I make this cake I plan on it!

Black Tie Cheesecake

My visiting teacher Jamie made this for us after we had Jane. It's quite amazing! It tasted and looked like she bought it at a fancy store. She said her sister makes it for her after each baby. She's sure that it makes her milk creamier :)

BOTTOM LAYER
ordinary cake mix (devil's food)

SECOND LAYER
1 teaspoon knox unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar

THIRD LAYER
3 egg yolks
1/4 cup granulated sugar
3 tablespoons flour
1 teaspoon knox unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract

FOURTH LAYER
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips

Directions: Prep Time: 1 hr Total Time: 3 hrs1

BOTTOM LAYER (cake)
Bake according to directions on box using round pans, then cool. Once cooled, cut cake in half (or as
much as desired), then use half as one layer. Place at the bottom of a cheesecake pan. Press it with your
fingers and flatten the cake a little. This is the bottom layer out of four.

SECOND LAYER (the chocolate mousse)
Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then
add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream
and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the
cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you
have it completed, spread this chocolate mousse onto the cake and refrigerate

THIRD LAYER (the custard)
Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla
extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the
cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook
until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze
while getting the fourth layer ready

FOURTH LAYER (the icing)
Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool
until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some
of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still
wet, put chocolate chips onto the side of the cake. Refrigerate. Be sure to see the picture. Delicious!