TRIPLE LAYER ITALIAN CREAM CAKE,VINEGAR CAKE, CARROT PECAN CAKE & MONTHLY GIVEAWAY!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass


TRIPLE LAYER ITALIAN CREAM CAKE

It’s an out of the ordinary, super moist, lick the plate clean cake!

INGREDIENTS:

CAKE

1 cup buttermilk
1 teaspoon baking soda
2 cups granulated sugar
1/2 cup (1 stick) butter
1/2 cup vegetable oil
1/2 cup butter-flavored shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 heaping cup unsweetened coconut
1 heaping cup chopped pecans

FROSTING

1(8 ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Coconut milk (optional)
Extra chopped pecans and coconut

DIRECTIONS:

Preheat oven to 325F. Grease 3 (9-inch) round cake pans.

To prepare cake, combine soda and buttermilk in small bowl and set aside.

Combine sugar, butter, oil and shortening in large mixing bowl. Beat with a mixture at medium-high speed until creamy. Add egg yolks one at a time, beating well after each addition. Add buttermilk mixture alternately with flour to creamed mixture; beat well. Stir in vanilla.

Beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter; quickly fold in remaining whites. Stir in pecans and coconut. Pour batter into prepared pans. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Let cool 10 minutes on a wire rack. Remove from pan and let cool completely.

To make frosting, beat together cream cheese, butter, vanilla and powdered sugar. Shake can of coconut milk well before opening and slowly pour in small amounts of milk to taste (optional), until frosting reaches the desired consistency. Adjust any frosting ingredients to consistency and taste needed.

To assemble cake, place one layer on a plate. Spread frosting on top. Refrigerate __ minutes until frosting is firm. Repeat with second and third layers, spread frosting on top and sides of cake.

For garnish, toast chopped pecans and coconut 8 minutes in 350Foven, until coconut is golden brown, stirring often so coconut does not burn. Let cool. Stir mixture and pat onto sides of the cake. Take any remaining frosting or make an additional half of the frosting recipe to pipe extra around perimeter of cake. Refrigerate cake to ensure firming of layers and frosting. Bring cake to room temperature before serving.


VINEGAR CAKE

The ingredients are simple, you have them in your pantry all the time. You can decide how deep dark chocolate you want just by adjusting the cocoa. Some like the dark chocolate and some prefer the more milk chocolate version. Adjust to your preference and enjoy. The 3 tablespoons makes it pretty dark.

INGREDIENTS:

1 1/2 cup flour
1 cup sugar
1 teaspoon soda
1/2 teaspoon salt
3 tablespoons cocoa
1 tablespoon vinegar
1 tablespoon vanilla
1 cup warm water
6 tablespoons vegetable oil

1. Preheat oven to 350F. Mix dry ingredients together to lighten the flour—no need to sift. Make a well in dry ingredients and add wet ingredients. Mix well. If the batter isn't very loose add just a bit more warm water, 1 tablespoon at a time, until you get a thin batter. This will make a very moist cake.
2. Pour into an 8- or 9-inch square pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean


CARROT PECAN CAKE

Got this recipe years ago. It has been a favorite through the years

INGREDIENTS:

2 cups sugar
1/4 cup oil
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
4 eggs
3 cups grated carrots
1 cup finely chopped pecans

DIREDTIONS:

Combine sugar and oil mixing well. Sift dry ingredients and add beaten eggs, carrots and pecans and mix well. Pour in lightly greased tube pan. Bake 1 hour and 10 minutes at 325 degrees.

ORANGE GLAZE FROSTING

INGREDIENTS:

3/4 cup cornstarch
1/2 tsp. salt
1 tsp. lemon juice
1 cup fresh orange juice
2 tsp. grated orange peel
1 cup sugar
1 tbsp. butter

DIRECTIONS:

Combine sugar and cornstarch in saucepan. Add juices and slowly stir until smooth.
Add remaining ingredients. Cook over low heat until thick and glossy.
Drizzle over top of cake.
Recipes from Relish.com