HAYDEN'S CHOCOLATE CAKE
Provided by Ina Garten
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter one 4 x 3-inch round cake pan, one 6 x 3-inch round cake pan and one 8 x 3-inch round cake pan. Line the bottoms with parchment paper, and butter and flour the pans.
- Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Divide the batter between the three pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.
- For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it¿s thickened.
- Place a dollop of the frosting on a serving plate to hold the bottom cake layer in place. Place the 8-inch cake on the plate, flat side up. Frost the top and sides of that layer. Place the 6-inch cake in the center of the top of the 8-inch cake, flat side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down, and frost the top and sides. Pipe any remaining frosting decoratively around the cake and decorate with the candy-coated chocolates.
MERKS COFFEE CAKE
This is a holiday staple at my house for as long as I can remember. I remember waking up at Christmas and eating it for breakfast. Now, my neighbors wait patiently for me to bring it to them on holidays. You will love it, and prepare to fight for the last piece. Cut it in half, and in half again, then make each quarter into three pieces, a total of 12 pieces.
Provided by Edward S
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Instructions: Make crumbs first.
- Then, make the batter.
- Add ingredients in order listed.
- Cream shortening, sugar, and eggs.
- Add the rest of the wet ingredients, and then slowly add the dry ingredients.
- Mix to combine, do not over mix.
- Put 12 the batter in a greased 10 inch bundt pan.
- Add 12 crumbs and then add the rest of batter, and top with rest of crumbs bake 350°F for 50 minutes until top is browned, and a fork comes out clean.
- Cool slightly and remove from pan to a cooling rack.
- Cool completely & then drizzle on icing.
- Serve with margarine or butter.
Nutrition Facts : Calories 440.5, Fat 21.3, SaturatedFat 5.6, Cholesterol 56.5, Sodium 189.1, Carbohydrate 58.8, Fiber 1.4, Sugar 41.1, Protein 5.7
BEN LIPPEN SCHOOL COFFEE CAKE (MRS. HATHAWAY'S RECIPE)
This is a delicious breakfast coffee cake that sustained thousands of boarding school students for nearly 40 years!
Provided by Alicia Gluckman
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
- In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 32.8 g, Cholesterol 42.5 mg, Fat 8.8 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 214.7 mg, Sugar 15.3 g
MISS HELEN'S COFFEE CAKE
I searched through ALL 500+ coffee cakes listed, and did not find one like this !! Have NO idea who Miss Helen was, but my MIL gave me this recipe when we were first married (48 years ago), and it has always been a favorite - and a hit.
Provided by NurseJaney
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cut stick of butter in half length-wise, then cut each half in half lengthwise, to make 4 long pieces.
- Cut 4 pieces into cubes and keep cold.
- Mix topping and set aside.
- Mix batter ingredients.
- Spread stiff batter into buttered 9x13 baking dish.
- Push butter cubes into batter.
- Pour topping evenly over batter.
- Bake at 350 degrees for 20-30 minutes, until inserted knife comes out clean.
Nutrition Facts : Calories 311.4, Fat 10.9, SaturatedFat 6.6, Cholesterol 46.4, Sodium 289.9, Carbohydrate 48.6, Fiber 1.1, Sugar 20.1, Protein 5.2
MRS. HAYDEN'S COFFEE CAKE
Mrs. Hayden was a patient of mine when I was fresh out of college and in my first job. As a widow, she was lonely so I visted her often. She always baked something when she knew I was going to drop by. My daughter Shanna started cooking when she was 12 and this was her favorite foolproof sweet. It brings back many sweet memories.
Provided by SusieQusie
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Crust:.
- Sift or stir the cake mix to remove lumps.
- Mix in the butter & eggs to make a stiff dough.
- Press evenly into (2) 8-inch cake pans or (1) 9 x 13-inch baking pan.
- Topping:.
- Cream together the sugar & cream cheese.
- Stir in the eggs.
- Spread over crust.
- Bake at 350° for 30-35 minutes.
- Note: This would be a wonderful recipe to tweak using different flavors of cake mix, adding chocolate chips, nuts, dried fruit, etc.
Nutrition Facts : Calories 365.9, Fat 15.5, SaturatedFat 7.7, Cholesterol 83.7, Sodium 314, Carbohydrate 53.8, Fiber 0.3, Sugar 45.4, Protein 4.2
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