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)

 

 

 

 

 

 

 

Recipe – Zeppoles – Italian Doughnuts – An Easy Dessert

Here is a fun and easy recipe for you to try.  I happen to love these fried little treats.  They are also known as Italian doughnuts.

Enjoy!

 

Ingredients

 

Fry Daddy or Electric Kettle (I use one with temp control)

2-2 1.2 quarts or more of vegetable oil for frying (This all depends on the depth of your pan/kettle) Add more if needed.

1 cup All Purpose Flour (sifted)

1 pinch of salt

2 teaspoons of baking powder

1 1/2 teaspoons sugar  

2 large eggs

1 cup whole milk ricotta cheese

1/4 teaspoon vanilla extract

Confectioners sugar for dusting

Directions

1.  Heat up the oil to 375 degrees.

2.  In a saucepan, mix up the ingredients in this order:  Flour, salt, baking powder and sugar.

3.  Gently stir in the beaten eggs, ricotta cheese and vanilla extract.

4.  Stir slowly over low heat until all ingredients are combined and sticky.

5.  Using a small ice cream scoop or tablespoon drop the mixture one at a time into the hot oil. (fry 4- 5 at a time)

6.  Watch them fry.  They will turn themselves magically.

7.  Fry until golden in color and remove with slotted spoon.

8.  Place on paper towels to absorb excess oil.

9.  Sprinkle confectioners sugar to your liking.

10.  Eat and Enjoy!

Fry at few at a time.

 

Sprinkle confectioners sugar to your liking.

 

Go ahead, take a bite!
Delicious!

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!

 

 

 

When life gives you Key Limes…. Recipe

My visit to Homestead, Florida recently led me to a famous fruit stand, Robert is Here.  If you have never been there, you must go there for their fresh fruits and their shakes.  Their shakes are amazingly delicious.  While you wait for your shake to be made, browse the store.  They sell locally grown fruits and vegetables.  They also have salsas, dressings, nuts and even sunflowers.

So what did I buy?  I bought key limes.  You see my younger son and husband are huge key lime pie fans.  In fact, they are always in search of the perfect key lime pie.  I decided that I would make it for them.

When life gives you Key Limes… make Key Lime pie.

Here are my Key Limes and my mouthwatering pie! Recipe follows.

It is an easy pie to make!

Ingredients

For the filling:

3 large egg yolks

1 (14 oz.) can of sweetened condensed milk

1/2 cup fresh squeezed key lime juice

3  teaspoons grated lime zest

1/2 cup heavy cream

1 9 inch graham cracker crust (Make your own or store bought)

Directions

1. Preheat oven to 350 degrees F.

2. In a bowl, whisk together sweetened condensed milk and egg yolks. Slowly stir in the lime juice, lime zest, and cream .  Stir together and pour into your pie crust.

3. Bake for 30 minutes.

4. Remove pie from oven and allow to cool. Once cooled, keep in the refrigerator until ready to top with whipped cream.

5.  Top with whipped cream to taste and a slice of keylime.

Whipped Cream Topping

1 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon confectioners sugar

1. In a large bowl or mixer. I use my KA. Whip cream until stiff peaks are just about to form.
2. Beat in vanilla and sugar until peaks form.
3. Pour whipped cream into a pastry bag with your tip of choice.

To be honest, my key lime pie was pretty darn good.  My family loved it!

The key to a delicious key lime, use fresh key limes.

Enjoy!

~Susi