Paula Deen Lane Cake Recipe 395

Steps:

• To make the cake: Position a rack in the middle of the oven and preheat the oven to 350°F. Butter three 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
• Sift together the flour, baking powder, and salt into a large bowl. Set aside.
• In a large measuring cup or small bowl, combine the milk and vanilla. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Turn the speed down to low and add the flour mixture in thirds, alternating with the milk mixture and beginning and ending with the flour, mixing until just combined; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. If using a stand mixer, transfer the mixture to another large bowl (unless you have a second mixer bowl).
• Wash and dry the mixer bowl and wipe the inside of the bowl (or another large mixing bowl) with the lemon juice to make sure the bowl is squeaky clean. Attach the bowl to the mixer stand (if using) and fit it with the whisk attachment.
• Put the egg whites in the mixer bowl (or large mixing bowl) and beat (with clean beaters if using a handheld mixer) until the whites hold soft peaks, about 3 minutes. Fold one-quarter of the egg whites into the cake batter to lighten it, then gently fold in the remaining egg whites until incorporated.
• Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
• Bake for 25 to 30 minutes, until a cake tester inserted in the center of a cake comes out clean. Let the cakes cool in the pans on a large wire rack for 15 minutes, then invert onto another rack, peel off the parchment, and turn right side up to cool completely. Leave the oven on.
• While the cake is cooling, make the frosting: Spread the pecans on a baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Let cool, then chop into ¼-inch pieces.
• In a medium saucepan, melt the butter over medium heat. Remove from the heat and let cool to tepid, then whisk in the sugar and egg yolks until smooth.
• Return the pan to medium heat and cook, stirring constantly with a wooden spoon, until the frosting has thickened enough to coat the back of the spoon; it should read 180°F (80°C) on an instant-read thermometer. Be careful not to let the mixture come to a boil.
• Remove from the heat and add the toasted pecans, coconut, golden raisins, and bourbon, stirring well. Transfer the frosting to a heatproof bowl to cool; it will continue to thicken as it cools. It will be gooey, and that is exactly what you want.
• To make the vanilla milk soak: In a measuring cup, combine the whole milk and vanilla extract.
• To assemble the cake: Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate (you can keep the edges of the plate clean while you frost the cake by sliding strips of parchment underneath the cake). Brush the top of the layer with half of the vanilla milk soak. Using an offset spatula or a butter knife, spread the layer with one-third of the frosting. Place the second cake layer cut side up and brush with the remaining vanilla milk soak, then spread with another third of the frosting. Place the final layer right side up on top and frost the top with the remaining frosting, leaving the sides of the cake naked.
• The cake can be stored, loosely covered, at room temperature for up to 1 day or refrigerated for 5 days. If it has been refrigerated, bring to room temperature before serving.

Steps:

• CAKE: Heat oven to 350 degrees. Prepare three 8-inch or 9-inch cake pans, greasing them well, lining with circles of waxed or parchment paper and dusting with flour. Sift the flour, baking powder and salt into a medium bowl, or stir with a fork to mix well. Stir vanilla into the milk. Beat the egg whites with a mixer at medium speed about 1 minute, until foamy and pale yellow. Increase speed to high and beat until egg whites swell into white, soft clouds and hold a firm, curled peak when beaters are lifted. Set aside. Combine butter and sugar in a large bowl and beat at high speed until fluffy and well-combined, scraping down the bowl once or twice. Beat in flour and milk mixtures in thirds, alternating between them and beat at low speed only until flour or milk disappears. Fold about a third of the beaten egg whites into the batter. Fold in the remainder, mixing gently until just combined. Divide the batter between the prepared pans and bake at 350 degrees for 20 to 25 minutes until cakes are pale golden brown and spring back when lightly touched. . Cool in pans for 10 minutes. Turn cakes out onto wire racks or plates, carefully remove the paper from the bottoms and turn cakes top side up to cool completely. FILLING: Combine egg yolks and sugar in a medium bowl. Beat well with a mixer at medium speed for 4 to 5 minutes, until thick, billowy and pale yellow. Transfer to a medium saucepan, add the butter and cook on medium heat, stirring often, until thickened and smooth, 15 to 20 minutes. (The filling should coat the back of a spoon and reach 160 degrees on a candy thermometer.) Remove from heat and stir in coconut, raisins, pecans, bourbon, vanilla and salt. Cool to room temperature and spread between the layers of the cake. (Or cool, cover and refrigerate until ready to use.) FROSTING: Bring about 3 inches of water to boil in a medium saucepan or the bottom of a double-boiler. Combine the sugar, egg whites, water, corn syrup and salt in a large heat-proof bowl that will fit snugly over the saucepan or in the top of the double-boiler. Beat 1 minute with mixer at low speed, until the egg white mixture is foamy and well-combined. Place over the boiling water and adjust heat to maintain a gentle boil. Using a hand-held mixer at high speed or by hand, beat the mixture for 7 to 14 minutes, until it swells and holds firm, curly peaks when the beaters are lifted. Remove from heat, add the vanilla and beat for 2 minutes, scraping down the bowl once or twice. Spread the frosting on the top and sides of the cake. If possible, let stand for several hours before cutting.

Steps:

• For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
• In large bowl, combine cake mix, liqueur, water, oil and eggs.
• Beat at medium speed with an electric mixer until smooth.
• Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool in pans 10 minutes.
• Remove from pans and let cool completely on wire racks.
• For almond-flavored cheesecake, preheat oven to 300 degrees.
• Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
• In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
• Add sugar, beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in sour cream and liqueur.
• Pour batter into prepared pan; bake 45 minutes.
• Turn oven off; leave cheesecake in oven with door closed for 1 hour.
• Let cool completely in pan on wire rack.
• Cover and chill for 4 hours.
• Using edges of foil as handles, remove cheesecake from pan.
• Gently remove foil from cheesecake.
• For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
• Add chocolate, beating until combined.