Wednesday, August 28, 2013

Pistachio Swirl Cake with Fluffy Frosting

CAKE Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio
pudding mix
1 cup water
2 packages instant jello pudding mix (I used pistachio, but chocolate would work too)
2 Cups 2% Milk
1 tub of Cool Whip
Ready in 1 hour
Servings 14
3/4 cup vegetable oil
4 eggs
3/4 cup chocolate syrup

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  In a large bowl, mix together the cake mix, water, oil and eggs. mix well. Pour half of the batter into a separate bowl. 

Next, Mix the chocolate syrup into half the batter, and the box of pistachio pudding mix into the other half of the batter. Pour the pistachio flavored batter into the prepared pan. Pour the chocolate batter over the top of the batter in the pan. Insert a butter knife and swirl slightly.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Remove cake from pan and prepare frosting: Beat 2 cups of milk into two packages of jello pudding mix with a mixer until smooth and thick 3-5 min. Fold in entire container of cool whip. Top cake and refrigerate. ENJOY!!!


Thursday, August 15, 2013

Blueberry-Lemon Crumble cake

For the streusel:

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1Tbs.fresh lemon juice
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 pint fresh blueberries (rinsed and dried)
Confectioners' sugar for sprinkling


Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan or springform pan.

First to make Streusel...

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Toss 1/2 blueberries with 1 TBS flour and fold these blueberriesi into batter.

Spoon the batter into the prepared pan and spread it out. Add remaining blueberries to the top of the cake batter in an even layer. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. (mine took closer to 60-70 min to get the center to cook completely) . Cool completely and serve sprinkled with confectioners' sugar.
(this recipe was adapted from a food network recipe from the Barefoot Contessa at home)