Monday, December 20, 2010

Cranberry Cake

 This months "Cake Slice" bakers cake choice was "Cranberry Cake" from the book "cake keeper Cakes" by Lauren Chattman. I almost didn't make this month's selection due to being so overwhelmed with the holiday preparations. Am I ever glad I did! I know its only the third cake we have baked out of our new book, but this is my favorite so far, and I have a feeling its going to be hard to top!
I didn't have any problems making this cake, everything was pretty simple, and the batter was so lovely and yummy! I loved everything about this cake, and definately will be making this again. For the recipe click here!

Love the bright red cranberries throughout the cake. The streusel topping was pretty delicious!

Saturday, November 20, 2010

Cinnamon Pudding Cake

 This months "Cake Slice Bakers" selection was "Cinnamon Pudding Cake" from "cake keeper Cakes" by Lauren Chattman.
This was a cake was a BIG thumbs down for me! The cake just seemed to bland for me, and ended up being dry. I realized some of our group bakers were having trouble with it as well. I did bake the cake for 30 minutes, hoping I would over come the dryness of the cake. It didn't help. Plus my glaze ended up stuck on the pan when I inverted the cake on to the plate! I had one slice warm and was not impressed, then I had another slice cold with coffee, second slice was better, though I feel it was due to me dunking the cake into the coffee.
I honestly have no desire to redo the cake. I just hope next month's cake selection doesn't up being a disaster. If you would like the recipe please click here.

I was really dissapointed, the cake looked really good at this point.
My inverted cake!
Glaze stuck to pan!

Sunday, November 14, 2010

Kahlua Cake

 I'm so happy to share this recipe with you. I first tried kahlua cake about 7 yrs. ago. My sister had a coworker who would bring this to work. Iwas running errands one day and showed up at her work and it just happend that her friend had taken some to work that day. My sister snuck out a slice for me to try, let me tell you it was love at first sight (or love at first taste)! I savored every crumb in my mouth, she could plainly tell by the look on my face how much I loved it! She ran back inside and I kid you not, snuck out a huge chunk of the cake. I pleaded with her to please get me the recipe. She did. And just like I fell in love with the cake, I did with the my copy of the recipe. I don't know exactly where her coworker got the recipe from, its was either from her mother or mother in law. I actually got a photo copy of the actual written recipe, not sure who wrote it out, but it was done in the most pretty handrwriting I've seen in a long time. Its so neatly done. I've kept the recipe like is all this time, and don't feel like it needs to be rewritten its so pretty to look at, and I feel like their was love put into it as she wrote it.
I highly urge you to make to make this recipe, its moist, fudgy and dense like a brownie with a hint of kahlua liquor. Trust me, you'll love it.

Soooo moist and fudgy!

This is my copy of the recipe, If you have trouble reading this or have questions please do not hesitate to ask me. Good luck!

Sunday, October 24, 2010

Pancake mix Cake

I first had this cake about 15 years ago. My good friends mom owned a catering wagon and had this cake on her menu. Years later, my aunt passed on her version of the recipe, basically all the ingredients are the same except hers increases the pancake mix and an extra egg.  I found her recipe to be a little lighter/fluffier than my old recipe. I'm not sure were this recipe originated from, it was also passed on along to her.
I've heard of people adding orange zest and substituting orange juice for the milk. I haven't tried it myself, but heard it works well. I normally bake this cake in a bundt mold, and drizzle my cake while its still warm with condensed milk. My family loves this cake warm with a big glass of milk, let me tell you this hits the spot every time!

Pancake Mix Cake

2 1/2 c. complete pancake mix ( I use Krusteaz complete buttermilk pancake mix, I have used generic brands before and worked well)
1 c. sugar
5 whole eggs
1 c. oil
1 c. milk

Mix all ingredients with a mixer about 2 to 3 minutes.  Pour into a greased and floured bundt cake mold and bake at 350 degrees for 35 to 45 minutes. 
Test with wooden skewer for doneness.

Drizzle with condensed milk while still warm, slice and serve.

Wednesday, October 20, 2010

Pumpkin-Chocolate Chip Pound Cake

This month we are baking from a new book called "cake keeper Cakes" by Lauren Chattman. Our first cake from this book is "Pumpkin-Chocolate Chip Pound Cake"! How perfect can that be for the month of October! This was my first time making a pound cake, and I think it turned out well. I decided make this cake as soon as it was announced. I heard their was a pumpkin shortage, and I didn't want to have to hunt or over pay for canned pumpkin, plus I wanted to be on the safe side since this was the same rumor going around last year. I left for the grocery store feeling confident I would find the canned pumpkin, and to my surprise I find their is a shortage! I was only able to purchase the small 15 oz. cans for $1.78, the larger cans are on backorder and are expected to be in by Thanksgiving. I will go back next week and purchase a few more cans just to be on the safe side.
The cake turned out good, I omitted the nuts (wasn't really in the mood for them) and didn't feel like the cake needed them. I enjoyed the combination of the spices with the chocolate! I had a slice of the cake and water as my lunch, and really wished I would have had coffee instead! Well, thats what happens when your counting calories! Hopefully next month I can see the sacrifice!
Click here for a copy of the recipe!

Saturday, October 9, 2010

Mexican Conchas!

 So happy to finally share this recipe with all of you! This was my 4th attempt making these babies! The first time I made them I killed the yeast by overheating the water. Second time around they turned out pretty good, but the topping spread out way too much or ended falling off. Third time around I thing I made the dough way too stiff by over adding flour, they didn't rise properly. Fourth time around, I think I nailed it! I was a little worried this morning after rolling out my portions and adding the topping, they weren't rising fast enough. It was a little chilly this morning so I figured it was the room temperature. After heating my oven to warm, I placed them inside to rise. I had to be carefull not to over heat the oven since I didn't want the topping to melt off. An hour later that seemed to do the trick.
I have too be honest with you I'm not a huge fan of conchas, they seem too be too dry for me. But after making them at home its a whole differerent level of flavor and texture. My family seems to enjoy them paired up with mexican hot chocolate!

Conchas after rising, aren't they pretty? I found this recipe on The only slight change I made was decreasing the baking time between 12 to 15 minutes. Ovens do vary so you might want to monitor while they are baking. I also yielded about 16 conchas versus 12.

Monday, September 20, 2010

Fresh Apple Cake with Brown Sugar Glaze

Before I begin I would like to apologize for not baking with "The Cake Slice" for the last four months. Honestly I don't have a good excuse. I'm really going to make an effort not to fall of the wagon like that again. I really did miss baking with group and would hate to miss out.

This months Cake Slice choice is "Fresh Apple Cake" from "Southern Cakes" by Nancie Mcdermott. 
I really like the cake its nutty and moist from the diced apples. The glaze was perfect and not overly sweet. I did make a few changes to the recipe. I only used half of the oil it called for and doubled the cream in the glaze. I wasn't really sure what kind of apples to use, so I went with granny smith. It was my first time using apples in a cake and was worried my family would not like it. No one complained and asked for seconds! 
I will post the recipe in the next few days. I 've been doing fall cleaning all weekend long and I'm exhausted! Dont' forget to check back in a few days, I should have it up by then.

I almost forgot to mention that the "Cake Slice" baking group is now accepting new members. Any one wishing to join the group may contact Katie at with "The Cake Slice Member" as the subject by October 20th 2010. Include your name, blog name, and blog url. We will be starting to bake from a new cookbook in October. You don't have to purchase the cookbook, the monthly recipes or posted on the "Cake Slice" blog every month. For more info and rules please contact Katie.

Tuesday, April 20, 2010

Banana Cake with Chocolate Frosting

This months "Cake Slice Bakers" voted on "Banana Cake with Chocolate Frosting" from Southern cakes by Nancie Mcdermott. I really can't give an honest opinion about this cake. I burned the top of the inside of my mouth with hot food and I was left with this huge blister that wouldn't heal! Every time I took a bite of the cake it stung and hurt so bad I couldn't savor the cake!

The frosting recipe is another story! I don't know what I did wrong, I completely ruined the frosting! As the frosting was cooking over the heat the melted butter seperated from the chocolate mixture. I continued to let it simmer for the five minutes hoping it would all come together but it just didn't happen. I don't know if I over mixed while cooking or if substituting the evaporated milk/half-and-half for light milk made the difference. I was too frustrated and tired to attempt another batch. I ended up just making a basic thin chocolate icing instead.

Hopefully I have better luck next time! Click here for the printable recipe.

Sunday, April 11, 2010

Princess Birthday Party

This weekend was crazy! I had a "Princess Castle" cake order plus "Bell" and "Aurora". I made all the royal icing flowers on friday night, which took me 2 hours. On Saturday I baked all the cakes, that took 3 hours. That same night I decided to go ahead and make Bell & Aurora, that took 2 hours. Sunday morning I made the castle, which took 3 hours. Thats a total of 10 hours of labor I put into these cakes! Needless to say It was all worth it! The birthday girls loved their cakes, mom was pretty happy too!

Princess Castle



Birthday girls, Alondra and Genesis.

Saturday, March 20, 2010

Pineapple Upside-Down Cake

This months "Cake Slice Bakers" choice was pineapple upside-down cake from "Southern Cakes"! I have made pineapple upside down cake before using cake box mix, never again! I really liked the home made taste and it wasn't overly sweet. I was a little worried though due to the amount of butter called in the recipe, it didn't seem like it would be enough. Another thing I found strange was not calling for creamed butter somehow it worked and turned out good. I will definately make this cake again. My family really enjoyed it and wished their would of been enough for seconds. I'm a little lazy tonight so click here for the printable recipe!

Saturday, February 20, 2010

Mississippi Mud Cake

Mississippi Mud Cake was this months "Cake Slice" recipe choice. I had never had or heard of mississippi mud cake until now. I wasn't too excited about the selection this month, but it turned out pretty good. The cake part turned out like a dense brownie and the frosting is super sweet! I plan on having this tonight with a scoop of vanilla icecream, hopefully that will cut on the richness of the chocolate. I would definately make this again with a few adjustments on the frosting! I'm sure my kids are going to love it just the way it is!

Mississippi Mud Cake


1 c. butter, cut into big chunks
1/2 c. cocoa
4 eggs, beaten well
1 tsp. vanilla extract
2 c. sugar
1 1/2 c. all-purpose flour
1/8 tsp. salt
1 c. chopped pecans or walnuts

Mississippi Mud Frosting

1 16-ounce box ( about 3 2/3 cups) confectioners sugar
1/2 c. cocoa
1/2 c. ( 1 stick) butter, melted
1/2 c. milk or evaporated milk
1 tsp. vanilla extract
4 c. mini marshmellows or 3 c. marshmellows, quartered

TO MAKE THE CAKE, heat the oven to 350 degrees. Grease and flour a 13x9 inch pan. In a medium sauce pan, combine the butter and the cocoa and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, 3 to 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt, and pecans, and beat with a wooden spoon or spatula or with a mixture at low speed until the batter is well combined and smooth, and the flour has dissapeared.
QUICKLY POUR THE BATTER into the prepared pan and bake at 350 degrees for 20 to 25 minutes, until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.
PREPARE THE FROSTING while the cake bakes, so that you will be ready to pour it over the hot cake. In a medium bowl, combine the confectioners' sugar and the cocoa, and stir to mix them well. Add the melted butter, milk, and vanilla, and use a large spoon or a mixer at low speed to beat everything together well. Set aside until the cake is done.
REMOVE THE CAKE, from the oven, scatter the marshmellows over the top, and return the cake to the hot oven for about 3 minutes, to soften the marshmellows.
PLACE THE CAKE, still in the pan, on a wire rack or a folded kitchen towel. Por the frosting all over the marshmellow-dotted cake, and cool to room temperature. Cut into small squares and serve.

Wednesday, January 20, 2010

Red Velvet Cake

This months "Cake Slice" cake was Red Velvet Cake. I have made red velvet in the past and this recipe totally surpasses my old one! I was going to visit my brother's newborn twins that afternoon and I needed to hurry, so I decided to make cupcakes. I also didn't follow the instructions step by step. Instead of making the paste, I added the cocoa powder and baking soda to my dry ingredients and the food coloring to the whipped butter and sugar, and added the vinegar to my buttermilk and vanilla mixture. I was in a hurry and did not want to dirty any more bowls than I had to! I also used my own cream cheese frosting recipe to frost the cupcakes, I'll have to try the original frosting recipe some other time when I'm not so rushed. The cupcakes turned out really delicious! I don't know if their honestly would of been a difference if I would of added the baking soda and vinegar mixture at the end of the recipe, or if I had made the paste like I should have. This recipe was clearly a winner! My brother absolutely loved them!

Red Velvet Cake from Southern Cakes by Nancie McDermott


2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
1 c. buttermilk (see note)
2 tbls. cocoa
One 1-ounce bottle (2 tblsp. red food coloring)
1 c. 2 sticks butter, softened
2 c. sugar
2 eggs
1 1/2 tsp. baking soda
1 tbls. of cider vinegar or white vinegar

TO MAKE THE CAKE, heat the oven to 350 degrees F. Grease two 9" round cake pans generously, and line them with wax paper or kitchen parchment. Grease the paper and flour the pans.
PREPARE THREE SEPERATE MIXTURES for the batter: combine the flour and salt in a medium bowl and use a fork to mix them together well. Stir the vanilla into the buttermilk. Combine the cocoa and red food coloring in a small bowl, mashing and stiring them together to make a thick, smooth paste.
IN A LARGE BOWL, beat the butter with a mixer at low speed for one minute, until creamy and soft. Add the sugar, and then beat well for 3 to 4 minutes, stopping to scrape down the bowl now and then. Add the eggs, one at a time, beating after each one, until the mixture is creamy, fluffy, and smooth. Scrape the cocoa-food coloring paste into the batter and beat to mix it in evenly.
ADD ABOUT A THIRD of the flour mixture, and then about half the milk, beating the batter with a mixer at low speed, and mixing only enough to make the flour or liquid disappear into the batter. Mix in another third of the flour, the rest of the milk, and then the last of the flour in the same way.
IN A SMALL BOWL, combine the baking soda and vinegar and stir well. Use a wooden spoon or spatula to quickly mix this last mixture into the red batter, folding it in gently by hand. Scrape the batter into the prepared pans.
BAKE at 350 degrees F. for 20 to 25 minutes, until the layers spring back when touched lightly in the center and are just beginning to pull away from the sides of the pan.
COOL THE CAKES in the pans on wire racks or folded kitchen towels for 15 minutes. Then turn them out on the racks or on plates, remove the paper, and turn tops side up to cool completely.

Coconut-Pecan Icing

1 c. milk
2 tbls. of all-purpose flour
1 c. (2 sticks) butter, softened
1 c. sugar
1 tbls. vanilla extract
1 c. sweetened shredded coconut
1 c. finely chopped pecans or walnuts
TO MAKE THE ICING, combine the milk and flour in a small or medium sauce pan. Cook over medium heat, whisking or stiring often, until the mixture thickens almost to a paste 2 to 4 minutes. Remove from the heat and scrape it into a small bowl to cool completely.
MEANWHILE, beat the butter with a mixer at high speed, until light and fluffy. Add the sugar in thirds, beating well each time, until the mixture is creamy and farely smooth. Add the cooled milk-and-flour mixture and beat for 1 to 2 minutes, scraping down the sides now and then, to combine everything well. Using a large spoon or your spatula, stir in the vanilla, coconut, and pecans, mixing to combine everything well and into a thick, fluffy, nubby icing.
TO COMPLETE THE CAKE, place one layer, top side down, on a cake stand or a serving plate, and spread icing on the top. Place a second layer, right side up, on top. Frost the sides and then the top of the cake. Refrigerate for 30 minutes or more to help the icing set.
NOTE: If you don't have buttermilk, stir one tablespoon of vinegar or lemon juice into one cup of milk and stand for ten minutes.