The Great 2012 Cooking Extravaganza! Day 146

May 27, 2012 at 8:04 pm (Food) (, , , , , , , , , )

Hello again friends, and welcome back!  Hope you’re all having a nice LONG weekend!  We’re certainly making the most of it…

Laundry is almost done, kitchen is almost completely clean, and we’ve been having a good time!  Went to the movies today, saw Men In Black III, and I have to say, I think it may have been the best of the three!  Good story, really good actors, some great twists, people actually clapped when it was over.

Grass hasn’t been cut, but Mike, William and I went for a walk together.  Weeds haven’t been pulled, but we all went to a comic book store together.  Haven’t vacuumed yet, but Mike and William have been playing video games together, having “guy time”, which they don’t do anywhere near often enough!  Sometimes, you just have to put off the work in order to do family things.

Anyway, dinner was relatively easy tonight, Mike cooked hot dogs and brats on the grill, and we had chips to go with that.  But then, after dinner, I made mini-cakes from scratch!  Here’s the recipe I used, and some photos:

Yellow Cake

3/4 c butter

3 eggs

2 1/2 c all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 3/4 c sugar

1 1/2 tsp vanilla

1 1/4 c milk

Allow butter and eggs to sit at room temp for 30 minutes.

Meanwhile, grease and flour baking pans…

2 x 9″ or 8″ round pans


2 x 8″ square pans


1 x 9″x13″


Muffin/cupcake pans (that’s what I used tonight, Texas muffin pan and Mini-bundt pan)

In a medium bowl, mix together flour, baking powder and salt, set aside.

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter on medium for 30 seconds.  Gradually add in sugar, beating on medium, until well combined.  Scrape sides of bowl, beat two minutes more.  Add eggs one at a time, beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk, beating on low after each addition, just until combined.  Spread batter into prepared pans.

Bake 20-25 minutes for 9″ pans.

Bake 30-35 minutes for 8″ pans.

Bake 25-30 minutes for 9″x13″ pan.

Bake 18-20 minutes for jumbo cupcakes (like I did!).

Cakes are done when a toothpick inserted in the center comes out clean.

Cool in pans 10 minutes.  Except for 9″x13″ pan, remove from pans, cool on wire rack completely before frosting.  9″x13″ pan, cool completely in pan.


Dark Chocolate Butter Cream Frosting

3/4 c butter, softened

6-7 cups powdered sugar, or more if you want stiffer frosting

1/3 c milk

2 tsp vanilla

1/2 cup unsweetened cocoa powder

In a very large mixing bowl, beat butter on medium until smooth.  Gradually add in 2 cups powdered sugar, beating well.  Slowly beat in milk and vanilla.  Gradually beat in cocoa powder and remaining sugar, about a cup at a time.  You can beat in more sugar or more milk as needed, but in small amounts, until you reach the consistency you want.  The above was absolutely perfect in my opinion!

This frosts 2 8″ or 9″ rounds, tops and sides, or 12 oversized cupcakes, with some leftover.  Cut recipe in half for a 9″x13″ pan cake.


Both recipes originally came from the “Better Homes and Gardens New Cook Book, 15th Edition”.  Want to make sure I give them credit!!  I think I might learn to enjoy baking from scratch…  this was fun!  And I have to say, not as good as the Tres Leche cake recipe I got from Emeril, but not bad at all.  VERY rich though!  Think I need to work on some lighter frosting recipes for this bunch.  And I need to find a way to moisten up the cake batter, it was REALLY dry.  I’m thinking pudding and fruit maybe…

Anyway, that’s it for today!  Until tomorrow, eat well, love well, live well!


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