Italian Cream Cake Recipe – Inspired by Sempre by J.M. Darhower @jmdarhower

As a baker, I always have baked goods in my kitchen.  Sometimes the goodies are for customers, other times I am simply testing new recipes.

I was inspired to make an Italian Cream Cake after reading Sempre by J.M. Darhower.

Here is my easy Italian Cream Cake Recipe.  I think Carmine will approve. 🙂

You can make this shape using round cake pans too.  I used 3 9 x 5 loaf pans.

Ingredients

1 box White Cake Mix with pudding (any brand will do)

1 1/4 cup Buttermilk

3 large eggs

1/4 cup Vegetable oil

1 package flaked coconut  120z

3/4 cup chopped pecans

1/4 cup of rum

3 9 x 5 inch loaf pans

 

Frosting Ingredients 

2 8 oz creme cheese packages (softened)

2 sticks of unsalted butter (softened)

4 cups  powdered sugar

2 teaspoons vanilla extract

1/4 cup chopped pecans

 

Directions  (Preheat oven to 350 degrees)

1.  Beat cake mix, buttermilk, eggs and oil with electric mixer for 2 minutes at medium speed.

2.  Fold in the coconut flakes and pecans

3.  Pour even amounts of cake mixture into each of the loaf pans.

4.  Bake at 350 degrees for 17 -18 minutes or until a toothpick inserted into the center comes out clean.

5.  Cool cakes for about 30 minutes

6.  Sprinkle rum on each cake layer and allow the rum to soak into cake (15 minutes)

7.  Spread frosting over layer 1 and assemble cake. Frost over each layer. Top the final layer with frosting and pecans.

8.  Refrigerate cake for at least 2 hours.  Cake tastes best cold.

9. Serve and enjoy!

 

Frosting Directions

1. Using the stand mixer, mix 2 sticks of butter and cream cheese together.

2. Add vanilla extract

3.  Slowly add powdered sugar to the mix

4. Ready to spread (refrigerate extra frosting)

 

 

 

 

 

 

 

Review – Fine Cooking Cakes and Cupcakes 100 Best Ever Recipes

Susi Reviews Fine Cooking Cakes & Cupcakes

 

 

 

Never buy another boxed cake mix again! Fine Cooking Cakes & Cupcakes features the best from-scratch cake recipes Fine Cooking has published, from gorgeous layer cakes, simple bundt cakes, and icebox favorites to decorated cupcakes, snacking cakes, and crumb cakes—frostings and fillings, too! Tips and techniques, coupled with the triple-tested recipes, ensure delicious results every time.

 

My Review 

I am always looking for a new cookbook.  I do love to bake!  I recently found this book filled with delicious old and new recipes.  I have selected my favorites from this book and hope that you enjoy making them as much as I do.

The recipes are easy to follow and tasty as well.

My favorites…

Classic Vanilla Layer Cake with Vanilla Mascarpone Frosting and Raspberries

New York Style Cheesecake with Cranberry Cointreau Sauce

Classic Vanilla Tres Leches Cake

and Chocolate Souffle Layer Cake with Mascarpone Cream and Raspberries

I gave this book 5 delicious cupcakes!

I received an ARC of this book via NetGalley in exchange for an honest review.

 Links

AMAZON

BARNES AND NOBLE

Recipe – Tres Leches Cake with Mango Rum Topping

Here’s a delicious recipe for one of my favorite desserts. 

 

Tres Leches Cake with Mango Rum Topping

 

Ingredients

1 8 inch square baking pan

Vegetable oil for greasing the pan

Parchment paper

4 large eggs

1 cup of sugar

2/3 cup unsalted butter, melted

1 teaspoon pure vanilla extract

2 3/4 cups whole milk

1 1/2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 12 ounce can evaporated milk

1 14 ounce can sweet condensed milk

3 tablespoons of dark rum

2 large ripe mangoes

3 tablespoons of sugar

1 cup heavy whipping cream

ground cinnamon for sprinkling (if you like)

Directions

1.  Preheat the oven to 350 degrees.  Grease the 8 inch square baking pan with the vegetable oil. Line the bottom with parchment paper.

2.  Make the cake:  Beat eggs and sugar in a large bowl with a mixer until pale and slightly thick.  Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup of whole milk.

3.  Whisk the flour, baking powder and salt into a bowl.  Sift the flour mixture over the egg mixture.  Gently fold the ingredients together with a spatula.  Batter will be thick.

4.  Transfer the batter into the prepared baking pan.  Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.

5.  Whisk the remaining 2 cups of whole milk, evaporated milk, condensed milk and rum into a bowl.

6.  Pierce the entire warm cake with a fork.  Pour the milk mixture over the top of cake.

7.  Cover and refrigerate 1 hour to overnight.

Make the Mango Rum Topping

1.  Peel, pit and slice up the mangoes.  Puree 1/2 of the mangoes in a blender with 2 tablespoons of sugar. Fold that mixture into the remaining mango pieces in a bowl.  Add a tablespoon of rum (to taste).

Make the Whipped Cream Topping

1.  Beat the heavy cream and the remaining tablespoon of sugar in a mixture until soft peaks form.

2.  Spread the whipped cream over the cake.

3.  To serve, slice the cake, sprinkle cinnamon (if desired) and serve the mango rum topping on the side.

Enjoy!

 

 

 

Susi’s Signature Red Velvet Cupcakes

Susi’s Signature Red Velvet Cupcakes

Everyone has that one recipe that all of their friends love.

This is my signature recipe for the best red velvet cupcakes around. I hope you enjoy it!  Feel free to share and comment. 🙂

Ingredients

Dry Ingredients Mix

2 1/2 cups all purpose flour (sifted)

1 1/2 cups sugar

2 teaspoons cocoa powder

1 teaspoon salt

1 teaspoon baking soda

Wet Ingredients

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon pure vanilla extract (Pure Mexican Vanilla from Blue Cattle Truck Trading Co.)www.mexicanvanilla.com  or Vanilla of your choice

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon pure vanilla extract (Pure Mexican Vanilla from Blue Cattle Truck Trading Co.)www.mexicanvanilla.com
4 cups sifted confectioners’ sugar

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together all of the dry ingredients. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. (Hand mixing preferred)

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes.
Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

I like to pipe frosting using a big star tip.

Recipe- Susi’s Sinful Chocolate Cake with Nutella Frosting

Here is the recipe I have been using to make chocolate cake for years.

This is a recipe I found through Hershey’s and I altered it to my taste by changing the vanilla.

Ingredients

1/2 cup vegetable oil
2 teaspoons vanilla extract (Pure Mexican Vanilla from http://www.mexicanvanilla.com)
1 cup boiling water
2 eggs
1 cup milk
1-1/2 teaspoons baking soda
1 teaspoon salt
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
2 cups sugar

Directions

1 Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Susi’s Nutella Frosting

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups powdered sugar
• 1 cup Hershey’s Cocoa unsweetened
• ⅔ cup Nutella or other chocolate-hazelnut spread
• 1 teaspoon pure vanilla extract (Mexican Vanilla)
• Pinch kosher salt (up to ¼ teaspoon, to taste)
• 2 tablespoons heavy whipping cream

Instructions

1. In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar and cocoa powder on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
2. Add the vanilla extract and salt and whip for an additional 30 seconds.
3. Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.
4. Add a little more whipping cream to make smoother if needed or more chocolate powder to taste if need.

I frost using a spatula. You can pipe on cupcakes using a star tip.

Welcome to Reading Between The Wines

Welcome! I am so glad you stopped by to check out my new blog.  Reading Between The Wines is all about reading, sharing great book reviews, meeting new authors, discussing wines, recipes and great restaurants too.

As an avid reader, baker and foodie, I look forward to posting and sharing with all of you.  Thanks for reading. 🙂

~Susi