White Almond Sour Cream Wedding Cake Recipe

Okay obviously this isn't a wedding cake. I made this for my sons end of the baseball year party. But boy oh boy is this cake good! It's moist and flavorful yet dense enough to layer and hold fillings. This recipe starts with boxed cake mixes then is doctored up with sour cream, flour, sugar and flavorings (I prefer Betty Crocker. But you can use what ever brand you so desire.)

Keep in mind this makes a large batch of batter but can easily be halved and several flavor variations are listed below. The picture above is of a 1/2 sheet cake made in Wilton's 18x12x2 inch cake pan. (and isn't finished being decorated I might add.) I greased the pan well with Crisco using a pastry brush, lined bottom with parchment paper, then greased paper and floured the whole pan. Cake popped right out with no troubles. I recommend this pan. I torted this cake and filled with 3 cups of Rose Levy Beranbaums "Lemon Curd" (from The Cake Bible). I then frosted and decorated with about 6-7 cups of cream cheese frosting. Got rave reviews!

*NOTE* Be sure all wet ingredients are at room temperature. This really does make a difference.

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White Almond Sour Cream Wedding Cake*

SERVES 40 -50

2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water, room temperature
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream, room temperature
8 large egg whites, room temperature (save yolks for a lemon curd)

Sift all dry ingredients into a large mixing bowl. Stir with a whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes. Stopping and scraping sides of bowl as needed.
Pour into greased and floured cake pan/pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F. oven until cake tests done. (18x12x12 in. pan 40-45 minutes)

*Baking time varies according to the size and depth of pans being used.

In 2" deep pans, this recipe makes:
One 14" round and one 6" round
or One 16" round
or One 12" round and one 10" round
or One 12 X 18 X 2" sheet cake
or One 12" round and one 8" round and one 6" round
or Two 9" squares.
or 5 dozen cupcakes.

Half the recipe makes:
Two 7" rounds
or Two 6" rounds and 6 cupcakes.

For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.

For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.

For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tbsp. lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

Classic White Layer Cake with Butter Frosting and Raspberry Almond Filling

I found this recipe in my Cooks Illustrated cookbook. It got rave reviews on their site as well so thought I would give it a try. After screwing it up my first attempt... I had the sugar measured out but forgot to add it to batter. That's what I get for trying to talk on the phone and make a cake at the same time.. Oops!... the second attempt was a pretty good success.
The cake is light but I wouldn't necessarily say it's "fluffy" To me the cake itself tasted kind of bland but once the filling was added and frosted it tasted too sweet. The frosting is of a good consistency and pipes well. It's very tooth aching sweet though. It kinda tastes like the frosting in the can you get at the store. The Smuckers jam tasted too sweet to me as well. Maybe it was just my taste buds that day (as I'm seeing a pattern here) but not sure if I would make this cake again or not.
I think this would be better with a lemon curd or some other type of tart filling. It is however a nice looking cake and easy to throw together. The only changes I made to this recipe was I omitted the almonds, used fine sugar in place of the regular sugar and halved each layer to make a 4 layer cake.

Anyway, give it a try and let me know what you think. The frosting by the way is lighter than it looks I didn't have good lighting in my kitchen when I took the pictures.

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Serves 12
Classic White Cake

Nonstick cooking spray
2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

Butter Frosting:
16 tablespoons unsalted butter (2 sticks), softened but still cool
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
Pinch table salt

Raspberry-Almond Filling:
1/2 cup blanched slivered almonds (2 1/2 ounces), toasted and chopped coarse
1/3 cup raspberry jam (seedless)

1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.

7. For the Frosting: Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.

8. For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

Peanut Butter Devil Cake

Yum yum yum and more yum! The frosting will make more than enough for decorating so go for it!

Moist and Tender Devils Food Cake

Makes two 9-inch cakes

Regular, or natural, cocoa like Hershey's can be used with good results, though the cakes will bake up a bit drier, redder, and with slightly less chocolate flavor.

4 ounces unsweetened chocolate , chopped

1/4 cup Dutch-processed cocoa powder

1 1/4 cups water (boiling)

3/4 cup unbleached all-purpose flour

3/4 cup cake flour

1 teaspoon baking soda

1/4 teaspoon salt

8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans

1 1/2 cups packed dark brown sugar

3 large eggs , room temperature

1/2 cup sour cream

1 teaspoon vanilla extract

Peanut Butter Frosting (Below)

Mini Reeses Peanut Butter Cups, to decorate

1. Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees F. Meanwhile, grease two 9-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt onto large sheet parchment or waxed paper; set aside.

2. Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute. Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds. Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.

3. Divide batter evenly among cake pans, smooth batter to edges of pan with rubber spatula. If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen. Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack. Cool completely before icing.

Peanut Butter Frosting:

1 cup butter

1 cup peanut butter

4 cups powdered sugar

1/4 C. milk

2 tsp. vanilla extract

Cream all ingredients together in a mixing bowl until smooth.

Chocolate Peanut Butter Cake

I found this in "Tast Of Home" magazine. It's very good and the frosting is very peanut buttery!

Peanut Chocolate Cake
Time: Prep: 20 min. Bake: 35 min. + cooling

Servings: 12

Ingredients:
1/2 cup butter or margarine, softened
2-1/4 cups packed brown sugar
3 eggs
3 squares (1 ounce each) unsweetend chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup water

FROSTING:
1 cup butter or margarine
1 cup peanut butter*
4 cups confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Directions:
In a large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream. Gradually beat in water. Pour into two greased and floured 9-in. round cake pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream the butter, peanut butter, confectioners' sugar, milk and vanilla in a mixing bowl until smooth; set aside. Split each cake into two layers. Place a bottom layer on a serving plate; spread with about 1/2 cup frosting. Repeat layers twice. Top with the remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake.
Yield: 12 servings.

German Chocolate Cake

I found this recipe on a pastry chefs blog. It is the best German Chocolate Cake you will ever taste. Yeah it takes some time but let me tell you it is worth every minute you put into it! Enjoy!

German Chocolate Cake
One big, tall 9-inch cake; about 16 servings

For the cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract

For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

For the syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum

For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream

1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

4. Sift together the flour, baking powder, baking soda, and salt.

5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.

8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.

While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the filling:
1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely.

To make the syrup:
1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To make the icing:
1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

To assemble the cake:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
(It may seem like a lot of chocolate icing, but use it all. Trust me. You won't be sorry.)

My My Key Lime Pie

"Key lime pies were first made in the Keys in the 1850s. Jean A. Voltz, in The Flavor of the South (1977), explains that the recipe developed with the advent of sweetened condensed milk in 1856. Since there were few cows on the Keys, the new canned milk was welcomed by the residents and introduced into a pie made with lime juice. The original pies were made with a pastry crust, but a crust made from graham crackers later became popular and today is a matter of preference, as is the choice between whipped cream and meringue toppings"


Today I'm going to show you how to make a keylime pie. It's one of the easiest to make and well it's just darn good! As you can see by the picture it only takes a few ingredients to make. And please please please do not add green food coloring! Real keylime pie is not... I repeat not... green! In this recipe I used fresh key limes but if you can't find them feel free to use the bottled stuff. But be sure it's real keylime juice and not regular lime juice. It does make a difference in the taste. I also made my crust from scratch but you can buy a premade one if you like. Hey, we all like to save some time now and then right?

Key Lime Pie

1 9 inch baked graham cracker crust
4 eggs yolks
1 14 oz. can sweetened condensed milk
2/3 cups freshly squeezed key lime juice, strained

Preheat oven to 350 degrees F. In a medium bowl whisk eggs yolks together until smooth. Slowly mix in the sweetened milk until creamy. Slowly whisk in the key lime juice until smooth and thickened. Pour filling in to pie crust and bake at 350 degrees F. for 15 minutes. Cool on counter before refrigerating. To cut run a sharp kinfe under hot water. Dry knife and slice. Top with whipped cream if you so desire.

So I've got 1-1/2 cups of graham crackers crumbs (about 20 squares) mixed with 1/4 cup of sugar. Toss together with a fork and mix in 1/3 cup of butter until moistened. Check to see if your crumbs have enough butter by pressing some crumbs along the side of the bowl with a fork. If it stays you're doing good. If not well add more butter! Try 1 Tbsp. more. That oughta do it.





Pour the crumbs into a 9 inch pie tin. Using the bottom of a measuring cup, glass or even a spoon press crumbs along bottom and sides of pan.











Bake in a 350 degree F. oven for about 8 minutes. Place aside to cool.












While your crust is cooling add 4 egg yolks to a medium sized bowl and whisk just until the eggs are one.











Stir in 1 (14 oz.) can of sweetened condensed milk until smooth.












Slowly whisk in 2/3 cups of freshly squeezed key lime lime juice. Whisk until smooth.












As you can see it has thickened up from the reaction between the sweetened milk and lime juice.

At this point you can just pour the filling into the crust and refrigerate. It will thicken up on it's own. I prefer to bake it a bit to make sure the eggs are cooked and it will thicken it up a bit more. Bake at 350 degrees F. for 15 minutes. Cool on a wire rack about 30 minutes or so before refrigerating. That's it!

How to make a Cheesecake

It's easier than you think! The key is room temperature ingredients, not over beating and a low temperature oven. The biggest mishap is over baking. Hence, the grand canyon in the center of your cheesecake. I goofed and forgot to get pictures of the mixing of the filling. Guess I was too eager to get that cake made! Anyway, you get the idea of how easy it is.

Classic New York Cheesecake

1 cup Graham Cracker Crumbs (about 15 or so squares)
3 Tbsp. sugar
4 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) Cream Cheese, softened to room temperature
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs, room temperature
9 inch springform pan
parchment paper
heavy duty foil
boiling water

MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of buttered and parchment lined 9-inch springform pan. Bake at 325°F for 8 minutes. (Bake at 300°F for 8 minutes if using dark nonstick springform pan.)

MIX cream cheese on low until smooth and lumps are gone. Slowly add 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Do not over mix! Pour over crust.

Wrap two layers of heavy duty foil around bottom half of pan. Place in a roasting pan at least 2 inches deep. Pour in enough boiling water to come halfway up springform pan. Place on center rack of oven.

BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving if desired.

Remove ring and trace inner part of ring onto paper. Cut out circle. Replace ring and place circle in bottom of buttered pan. Cut out two strips 4 inches wide by inches long. Place each strip along inside of ring smoothing out wrinkles. Use butter to seal edges together.	To make crumbs: Break up grahams into a 1 gallon ziplock bag. Using a rolling pin or soup can roll and crumble crumbs until fine. Or if you prefer use a food processor. I think the bag is easier. No clean up!

Mix crumbs, sugar and butter. Toss until moist.	Check by pressing crumbs to side of bowl. If they hold shape Perfect! If too dry add a bit more butter.	Press crumbs firmly into bottom of pan using the bottom of a measuring cup or glass.

Add enough boiling water to come halfway up side of springform pan. Place on center rack of oven.	Cake is done when center 3 inches still jiggle a bit and internal temperature is around 150 degrees F.	Remove outer ring of pan. Using a flat spreader carefully loosen under the crust to remove from bottom of pan. Place on a cake disk or platter. Remove parchment strips.

Bittersweet Chocolate Almond Torte

This recipe courtesy of Gourmet Magazine. Boy is this ever good!. It's similar to a moist brownie and oh so rich. It does take some time making but don't let the instructions scare you away. It's very easy to make. This is a flourless torte. (Complete easy to print recipe is at bottom of page.)

You will need:
10 ounces imported bittersweet chocolate, broken into pieces (I used Ghirardelli 60% bittersweet chips)
1/2 cup (1 stick) unsalted butter or margarine, at room temperature
1/2 cup granulated sugar, divided
5 large eggs, separated
1/3 cup finely ground almonds (done in a food processor)
2 tablespoons cognac or dark rum (I had neither so used coffee liquor)
unsweetened baking cocoa, optional
Whipped cream, optional
Fresh raspberries, optional


Preheat oven to 300 degrees F. and butter well a 9-inch springform pan and line bottom with parchment paper.
Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted, turn off the heat and leave it over the hot water to cool slowly.

Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and almost white.

Add egg yolks and beat for 1 minute.

Add the almonds and cognac and beat 2 minutes more.

In a separate bowl, beat the egg whites until light and foamy

while gradually adding the remaining 1/4 cup sugar.

Continue beating the whites until they are stiff and shiny.

Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined.

Fold in 1/4 of this chocolate mixture into the egg whites;

then gradually fold the egg whites back into the rest of the chocolate mixture, taking care not to deflate the batter.

Pour mixture into prepared springform pan

and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not wet, and crumby coating. Allow cake to cool for 30 minutes in the pan.

Loosen the edges with a knife and carefully turn the cake out onto a plate. Remove the parchment paper. Sprinkle with unsweetened cocoa. Serve at room temperature or chilled with whipped cream and raspberries on the side.

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Bittersweet Chocolate Almond Torte

10 ounces imported bittersweet chocolate, broken into pieces (I used Ghirardelli 60% bittersweet chips)
1/2 cup (1 stick) unsalted butter or margarine, at room temperature
1/2 cup granulated sugar, divided
5 large eggs, separated
1/3 cup finely ground almonds (done in a food processor)
2 tablespoons cognac or dark rum (I had neither so used coffee liquor)
unsweetened baking cocoa, optional
Whipped cream, optional
Fresh raspberries, optional

Preheat oven to 300 degrees F. and butter well a 9-inch springform pan and line bottom with parchment paper.
Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted, turn off the heat and leave it over the hot water to cool slowly.
Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and almost white. Add egg yolks and beat for 1 minute. Add the almonds and cognac and beat 2 minutes more.
In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup sugar. Continue beating the whites until they are stiff and shiny.
Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined. Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back into the rest of the chocolate mixture, taking care not to deflate the batter.
Pour mixture into prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not wet, and crumby coating. Allow cake to cool for 30 minutes in the pan.
Loosen the edges with a knife and carefully turn the cake out onto a plate. Remove the parchment paper. Sprinkle with unsweetened cocoa. Serve at room temperature or chilled with whipped cream and raspberries on the side.