Strawberry Bundt Cake aka Erica's birthday cake

 For the cake I use the cake mix with a kick recipe.  I use a strawberry cake mix and vanilla pudding mix. 

Glaze:

2 Tbsp strawberry puree

2 C. powdered sugar

1 tsp vanilla extract

1 tsp lemon juice

Mix thoroughly and drizzle over the cake.  I also like to garnish with fresh strawberries tossed in lemon juice.

Blueberry coffee cake

Ingredients:

For the Streusel Topping:
1 c all-purpose flour
1/2 c granulated sugar
1/3 c packed brown sugar
1 1/2 tsp cinnamon
1/2 c unsalted butter, melted

For the Blueberry Cake:
1 1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp  baking soda
1/4 tsp  salt
6 Tbsp butter, softened
3/4 c granulated sugar
2 eggs
2 tsp vanilla extract
1/3 c sour cream or Greek yogurt
1/3 c buttermilk**
1 1/4 c fresh blueberries (if using frozen berries do not thaw first)
2 tsp flour

For the Vanilla Glaze:
1 c powdered sugar
1 1/2 tablespoons milk

Instructions:

Make the Streusel -
In a medium-sized bowl whisk together the flour, sugars and cinnamon. Then stir in the melted butter with a spatula or spoon. The mixture should look like wet sand

Make the Cake-
Preheat the oven to 350 degrees. Grease and lightly flour the bottom and sides of a 9 inch springform pan (pie plate can be used as a substitute).

In a medium-sized bowl whisk together the flour, baking powder, baking soda and salt.

In a separate large bowl using an electric mixer on medium speed, beat the butter and sugar together until fluffy. Then add in the eggs and vanilla and continue mixing until evenly combined. Beat in the sour cream, followed by the flour mixture. Scraping the bowl as necessary, then carefully beat in the buttermilk. Be careful not to overmix the batter. 

In a medium bowl, toss the blueberries with 2 tsp flour. Then gently stir into the cake batter using a large wooden spoon or rubber spatula. 

Pour the batter into the prepared pan, then crumble the streusel mixture over top. Bake in the preheated oven for 50 - 55 minutes or until an inserted toothpick comes out clean or with a few cake crumbs, or when you give the pan a gentle nudge the cake doesn't wobble. If you notice the top starting to get brown around 45 minutes, you can tent a piece of tin foil and place it over top.

Allow to cool fully in the pan. 

Make the Glaze-
In a small bowl, whisk together the powdered sugar and milk. Add a little extra milk or powdered sugar as needed. 

Serve-
Once the cake is fully cool, trace around the sides of the pan with a thin knife then unclamp the springform pan. Cut into slices, and drizzle each piece with the glaze. 

Notes:

**If you don't have buttermilk, add 1 teaspoon of distilled vinegar to 1/3 cup of milk and allow to sour for 5 minutes before using.

Leftovers can be stored in an airtight container at room temperature for 2 days, or in an airtight container in the fridge for up to 4 days. 

Lemon bundt cake

I have made this a couple of times now to rave reviews so I thought I better get it up here while I was thinking about it.  It is a crowd pleaser especially for summer.

Cake:
1 lemon cake mix
1 c. water, room temperature
4 eggs, room temperature
1/4 c. greek yogurt or sour cream
1 small box lemon instant pudding
1 Tbsp canola oil
1/2 c. butter, softened
1/4 c. flour (Utah's altitude adjustment)

Sift dry ingredients together.  Add wet ingredients and mix for 3 minutes.  Do NOT over mix.  Bake as the package directs for a bundt cake.

Lemon Cream Cheese Icing:
2 oz. cream cheese (softened)
1 Tbsp butter (softened)
2 c. powdered sugar
2 Tbsp lemon juice
1 Tbsp cream
Yellow food coloring (optional)

Mix together and drizzle over cooled cake.  I do not use coloring.  The easiest way to drizzle in my opinion is to put it into a baggie, cut off the end and away you go.

Final touch:
Melt white chocolate into a baggie and cut off corner.  Drizzle over the icing.  I'm not telling you how much to use but I end up using about a half of a bag of the chips.  More or less would be fine.  To melt I just microwave for 1 minute then squish and check every 30 second until it's smooth.

Chocolate bundt cake

I recently made a lemon bundt cake for a girls weekend and was asked if it came in chocolate.  So I set out to make something just as good as the lemon.  This is what I came up with:

Cake:
1 chocolate cake mix
1 c. water, room temperature
4 eggs, room temperature
1/4 c. greek yogurt or sour cream
1 small box chocolate instant pudding
1 Tbsp canola oil
1/2 c. butter, softened
1/4 c. flour (Utah's altitude adjustment)

Sift dry ingredients together.  Add wet ingredients and mix for 3 minutes.  Do NOT over mix.  Bake as the package directs for a bundt cake.

Ganache:

1 c. heavy cream
3/4 c. chocolate chips*
1 Tbsp brewed coffee

Heat cream to just boiling.  Pour over chips and let sit covered for about 5 minutes.  Add coffee and whisk together until smooth.  Drizzle over cake.The easiest way to drizzle in my opinion is to put it into a baggie, cut off the end and away you go.

*sweetness of chips will make the sweeter the ganache.  Semi sweet will not be as sweet as milk.  I prefer semi sweet but my hubby likes milk

Final touch:
Melt white chocolate into a baggie and cut off corner.  Drizzle over the icing.  I'm not telling you how much to use but I end up using about a half of a bag of the chips.  More or less would be fine.  To melt I just microwave for 1 minute then squish and check every 30 second until it's smooth.

Amaretto Bundt Cake

Cake:

3/4 c. butter, softened
1 1/2 c. sugar
3/4 c. sour cream
2 tsp almond emulsion
4 eggs
2 1/2 c. all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
3/4 c. milk
1/4 c. amaretto

Icing:

2 Tbsp butter
1/3 c. sugar
1/2 c. heavy cream
1/2 tsp almond emulsion
3/4 c. powdered sugar, sifted

Topping:
sliced almonds

Preheat over to 350 degrees and prepare bundt pan.  I like baking pam spray but you can also just use nonstick.

In large bowl, cream sugar and butter together until fluffy.

Add sour cream and almond extract and mix until well combined.

Add eggs, one at a time scrape bowl in between as needed to make sure every things gets incorporated.

Combine dry ingredients in seperate bowl.

Mix milk and amaretto together in small separate bowl.

Add 1/2 of the dry ingredients to the wet ingredients and mix until will combine. 

Add the amaretto mixture and mix until well combine. 

Add remaining dry ingredients and again mix until well combine.

Pour into bundt pan and bake 38 - 45 minutes or until a toothpick comes out with a few crumbs and not wet.

Allow to cool for 10 minutes before turning out on a cooling rack to finish cooling completely.

Icing:

Combine all ingredients EXCEPT powdered sugar in a small sauce pan.  Heat on low until the sugar is melted then return heat to medium and bring to a boil.  Boil for 3 minutes, stirring occasionally, them removed from heat and pour into heat proof glass bowl.  Whisk in the powdered sugar until smooth.  Once cooled slightly and thickened drizzle over cake.

Top with sliced almonds.

Cinnamon Streusel Coffee Cake

I made this for my sisters bridal shower and it was awesome.

Streusel topping:
1 3/4 c. flour
3/4 c. packed light brown sugar
1 tsp ground cinnamon
1 1/2 sticks cold butter, cut into small pieces
3/4 c. coarsely chopped pecans, can be toasted - I didn't
1 tsp salt

Streusel center:
1/4 c. packed brown sugar

1/4 tsp cinnamon

3/4 c. coarsely chopped pecans

Cake:
1 stick unsalted butter, room temperature
2 c. flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c. sugar
2 large eggs
1 1/2 tsp vanilla extract
1 c. yogurt or sour cream

Glaze:
1 c. powdered sugar
2 Tbsp whole milk

Make the topping but mixing together the flour, brown sugar, cinnamon and salt.  Cut butter in by using a pastry cutter  or rub in by hand until small clumps form.  Mix in 1/2 . pecans.  Refrigerate until ready to use.

Make streusel center by mixing together remaining brown sugar, cinnamon and pecans.

Preheat oven to 350 degrees and prepare your Bundt pan but spraying with nonstick spray.

In bowl combine flour, baking powder, baking soda and salt with a whisk.

In separate bowl combine butter and sugar on medium speed until fluffy.  Beat in eggs one at a time.  Then add the vanilla.  Beat flour mixture in 3 additions alternating with sour cream (or yogurt).  Mix until well combine.

Layer bottom of the bundt pan with the streusel topping.  Then spoon 1/2 the batter into bundt pan followed by the center streusel.  Lastly top with remaining batter.

Bake until golden brown and pick comes our clean.  About 55 minutes.  Let cool on wire rack completely before turning out.

Make glaze by mixing together the powdered sugar and milk with the cake cools completely.  Drizzle over cake and let set for at least 5 minutes before serving.

German chocolate frosting

1 c. evaporated milk
1 c. sugar
3 egg yolks beaten with 1 tsp water
1/2 c. butter
1 tsp vanilla extract
1 c. chopped pecans
1 c. flaked coconut
1 Tbsp cornstarch

In large sauce pan combine evaporated milk and cornstarch
Add in sugar, egg yolks, butter, and vanilla
Cook over medium low heat until it reaches a slow boil stirring constantly until thick
(about 12 minutes)
Remove from heat and stir in pecans and coconut
Let cool 1 hour then spread on cooled cake

*Frosting will thicken upon cooling
**If layering a chocolate cake double the recipe. 

Chocolate Sheet Cake

This recipe is amazing.  The Hammon family only recognizes chocolate cake as actual cake so I am always on the look out for a different version for birthday's.  This recipe is from PW, she knows her stuff.

2 eggs
1 tsp baking soda
8 Tbsp cocoa
2 C flour
1/4 tsp salt
2 C sugar
2 tsp vanilla
3 3/4 sticks butter
1/2 C buttermilk
6 Tbsp milk
1 C water
1 lb powdered sugar

Cake:

Melt 2 sticks of butter in sauce pan (while it's melting boil 1 c. water); Add 4 heaping Tbsp cocoa powder and mix well; add boiling water and allow to simmer for 30 seconds; turn off heat and set aside; combine 2 c. flour, 2 c. sugar and 1/4 tsp salt; pour the chocolate mixture in to flour mixture and stir together slightly; in oversize measuring cup pour 1/2 c. buttermilk, 2 beaten eggs, and 1 tsp vanilla;  stir in 1 tsp baking soda; add milk mixture to cake mixture; mix well;  Pour into commercial baking sheet and spread evenly; Bake at 350 degrees for 20 minutes

Frosting:

In sauce pan melt 1 3/4 sticks butter; add 4 heaping tbsp cocoa powder; allow to cook for 30 seconds; turn off heat; add 6 Tbsp milk, and 1 tsp vanilla; mix together;  add powdered sugar; mix well.  This will be very thin.  Put onto warm cake.

Apple spice cake

3 Granny Smith apples (1 1/2 lbs), halved and cut into 1/2 inch wedges
2 Macintosh apples (about 1 lb), halved and cut into 1/2 inch wedges
1 Tbsp lemon juice
3 C flour
1 1/2 tsp baking soda
1/4 tsp kosher salt
1 1/8 tsp ground cinnamon
4 large eggs
2 C. sugar
1 C. vegetable oil
1/2 c. orange juice
2 1/2 tsp pure vanilla
confectioners sugar

Heat oven to 350 degrees.  Coat 9 X 13 pan with cooking spray.  Line with parchment, leaving an overhang on 2 sides.

In large bowl, toss the apples with lemon juice.  In medium bowl, whisk together the flour, baking soda, salt and 1 tsp cinnamon.

In large bowl whisk together with eggs, granulated sugar, oil, orange juice and vanilla.  Add flour mixture and whisk together just until combined.  Add half the apples and mix combine.  Spread into the prepared pan.

Arrange the remaining apples on top.  Sprinkle with the remaining cinnamon and bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes.  Let cool for 15 minutes in the pan, then using the overhangs, transfer cake to a wire rack to cool completely; dust with confections' sugar.

Chocolate chip cake

This one our family favorites.  Thanks to Janet Baird who has provided us with quite a few good ones over the years..

1/2 c. shortening
1 1/2 c. sugar
2 eggs
 2 c. flour
1 tsp. salt
3 Tbsp cocoa
2 tsp soda
2 C. apple sauce
1/2 tsp cinnamon
6 oz. chocolate chips

Mix ingredients well.  Pour into greased 9 x 13 pan.  Sprinkle with chocolate chips and 2 Tbsp. sugar. Bake at 350 for 35 - 40 minutes.

While hot glaze:
1/4 c. water
1 c. powdered sugar

Annie's carrot cake

Cake
2 c. sugar
4 eggs
1 1/4 c. oil
Blend together

1/2 tsp all spice
1 tsp soda
1/4 tsp salt
1 tsp. cinnamon
2 c. flour
Sift together

Mix wet ingredients with 3 c. finely grated carrots.  Add flour mixture.  Bake at 350 for 45-50 minutes

Frosting
1 lb powdered sugar
8 oz cream cheese softened
1/4 lb butter
2 tsp vanilla
Cream ingredients together.

Cake pops

First you have to have cake.  So I used this recipe.

Then you need frosting.  So I used this recipe.

Once you have your cake and frosting you crumble up the cake and mush in the frosting.  The back of a spatcula works great.

Make into balls about quarter size.  I used my large PC scoop.  I left one side flat but you roll into a ball.

Next melt your almond bark or colored candy melts in either a double boiler or in the microwave. 

Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls.
(Insert a little less than halfway.)


Place them in the freezer for a little while to firm up.

Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.

Place in a styrofoam block to dry.

Once dry, use the edible ink pen and allow ink to dry.

OR

If you don't want to use a stick just dip the ball into the candy coating using the candy tool and tapping so make ceretain the ball is covered and the excess is off.

Once dry, use the edible ink pen and allow ink to dry,.

Store bought cake mixes with a kick and vanilla buttercream frosting

For the last week of our cake decorating class I chose to try a cake that was not from scratch but was still amazing.  Generally I prefer to make my own from scratch but loved the time I saved using the mix.

1 yellow cake mix
1 c. water, room temperature
4 eggs, room temperature
1/4 c. vanilla yogurt
1 small box lemon instant pudding **any flavor of pudding can be used to adjust the flavor**
1 Tbsp canola oil
1/2 c. butter, softened
1/4 c. flour (Utah's altitude adjustment)

Sift dry ingredients together.  Add wet ingredients and mix for 3 minutes.  Do NOT over mix.  Bake as the package directs.

You could also use a devil foods cake and chocolate or chocolate fudge pudding.

For white cake:
White cake mix
1 c. vanilla yogurt
1/2 c. milk
1/3 c. oil
2 eggs

Same instructions as above.

Not much different than last week but I did try some alterations I found here on the decorator icing.  It's also a great site for supplies.  Americolor food coloring has become my favorite thanks to them.  It has no taste and I LOVE that it's a gel but is disbursed in squeeze form.

1/2 c. butter, softened
1/2 c. shortening
1 tsp. vanilla extract
1 tsp. creme bouquet flavoring
1 tsp. almond extract
2 lbs powdered sugar
5-6 Tbsp milk (adjust for consistency)

Cream together butter and shortening.  Add extracts and flavorings.  Add powdered sugar alternating with 1 Tbsp of milk to desired consistency

7 Up Pound Cake

3 c All-purpose flour, sifted

5 Eggs, large
3 c Sugar
1 c Butter, softened
1/4 ts Salt
1/2 c Vegetable shortening
1 1/2 ts Vanilla extract
1/2 ts Lemon extract
1 c 7-Up or other lemon-lime soda

Preheat oven to 325 degrees F. Grease 12-cup Bundt pan. Combine flour and salt in bowl. Combine remaining ingredients except soda in large mixer bowl; beat at medium speed until light and fluffy, scraping sides occasionally, 5 minutes. Reduce speed to low; add dry ingredients and soda, beginning and ending with dry ingredients. Bake 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto wire rack, remove pan and cool completely.

Cake Mix from scratch

What I love about this is that once you have the basic cake mix you can turn it into any flavor.  Don't forget Baby Jesus's Birthday is coming!  We always make him a cake so the real meaning of the holiday isn't lost.

3 1/3 c. shortening
5 Tbsp double acting baking powder
7 2/3 c. granulated sugar
3 Tbsp salt
11 c. sifted all purpose flour

Place shortening at room temperature in a large mixing bowl.  Cream 1/2 minute with mixer at medium speed.  Scrape sides and bottom of bowl.  Cream another 1/2 minute at the same speed.  Add 4 c. sugar, 1 c. at a time.  After each addition, cream 1 minute at meduim speed.

Sift together 3 times, flour, baking powder, salt, and 3 2/3 c. of sugar.  Sift last time to a clean mixing bowl.  Add 2 cups of sifted ingredients to shortening-sugar.  Blen 1/2 minute at medium speed. 

Turn mixture into dry ingredients.  Blend until it looks like cornmeal.  Be sure all ingredients are well blended.

To store mix:  Measure into 6 equal parts.  Spoon it lightly into measuring cup.  Each part should be 3 1/2 c.  Place each part into a quart glass jar or zip-lock baggies.  Cover and store in a cool, dark place.  when stored property the mix stays fresh for up to a month, longer if stored in freezer.

Yellow cake:
3 1/2 c. cake mix
1 tsp vanilla
2 medium eggs
3/4 c milk
Place in a 2 quart bowl.  Make a well in center of mix.  Add eggs, vanilla, and all milk to the mixture.  Beat 1 minute with electric mixer at low speed.  Scrape sides and bottom of bowl to be sure all ingredients are mixed.  Beat 2 minutes longer at same speed.  Batter should be smooth and free of lumps.

Pour into desired pans and bake in a 350 degree over for 30 - 40 minutes.  Cake is done when it springs back up when pressed lightly in center.

Variations:

White Cake: use 3 medium egg whites instead of whole eggs

Spice Cake:  Add to mix 1 tsp cinnamon, 1/2 tsp allspice and 1/2 tsp cloves

Orange Cake:  Add 1 tsp grated orange rind to mix and use 1/2 tsp lemon extract in place of vanilla

Chocolate Cake:  Add 2 extra Tbsp milk, stir liquid ingredients into mix until just blended.  Add 2 squares of melted chocolate and blend into mixture.  Continue mixing batter as directed.

Apple Cake

My apple peeler/corer/slicer was my best friend for this recipe. 

Ingredients:

6 cups peeled and thinly sliced apples (about 3 large)
1 1/2 cups, plus 5 tablespoons, granulated sugar, divided

4 teaspoons cinnamon
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
1/2 cup light brown sugar
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract

Instructions:
1. Preheat oven to 350F. Grease, sugar and flour a 10-inch Bundt or tube pan.
2. Combine apple slices with 5 tablespoons granulated sugar and cinnamon; set aside.
3. Combine flour, baking powder and salt in a bowl and set aside.
4. Beat eggs with remaining granulated sugar and brown sugar. Add vegetable oil, orange juice and vanilla; beat well. Gradually blend in flour mixture and mix until well blended (about one minute).
5. Pour one third of the batter into the pan. Top with half the apple slices, draining off any liquid. Pour in half the remaining batter and top with remaining apple slices. Top with remaining batter, making sure the apples are covered.
6. Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean. Let cool 10 minutes in pan. Turn out onto a wire rack and let cool completely. Serves 16.

This and other great recipes are at relishmag.com.  It has become one of my favorite sites lately.

Chocolate Cupcakes

I thought I made a great Chocolate Cake until I found this recipe. I stand corrected. I can make a KILLER Chocolate Cake!

Cake:

3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream or vanilla yogart, room temperature (I used sour cream)

Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature just before serving.

Thanks Martha!

Coconut Tea Cake

I am on a coconut kick as you will see in the next few posts! I really loved this cake. I will caution you not to over bake it so watch it closely the last few minutes of baking time.

Coconut Tea Cake (from Dorie Greenspan’s Baking: From My Home to Yours)

2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
1 cup canned unsweetened coconut milk (stir well before measuring)
1/2 stick (4 Tablespoons) unsalted butter, cut into 4 pieces
4 large eggs, preferably at room temperature
2 cups sugar
1 tsp vanilla extract
2 tsp dark rum (optional, but so good)
3/4 cup shredded coconut (unsweetened or sweetened), toasted or not

Preheat oven to 350 degrees F. Butter a 9- or 10-inch (10-to-12-cup) Kugelhopf or Bundt pan, or use an unbuttered silicone pan. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the inner tube.

Sift the flour, baking powder and salt together.

Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted. Remove from the heat, but keep warm.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla and the rum, if you’re using it. Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.

Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any dry ingredients that might have fallen to the bottom of the bowl are incorporated. Pour the batter into the pan and give the pan a few back-and-forth shakes to even the batter.

Bake for 60-65 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

Thanks to Carmen's blog for the tips and posting this great recipe

Trouble

I know you are wondering why I have been such a slacker and truth is that I haven't been!! I have been baking, it just hasn't been pretty. My slaved upon baked goods would be over done outside and not done on the inside which did not leave much to blog about. First I adjusted for using a dark metal pan and thought that was the cause, but nope, that didn't work. It then occurred to me that just maybe my oven was not cooking at the temperate I was setting the dial at. Out I went to find a thermometer to test my oven. After I set my oven to 350 degrees with the new thermometer in place and then waiting for the light to go off, guess what? 25 degrees off! Ouch! No wonder! Thankfully I am blessed in this house and have 2 ovens. One gas and one electric. So I am now armed with what I need to be a better blogger! Knowledge that either I have to set my oven 25 degrees lower OR being the spoiled brat that I am, use the electric oven.

In other news.... A few weeks ago I discovered the Lemon Pound Cake at Starbucks. Stay away from it!! Seriously! It will be your diet down fall! I looked up recipes so I could make it at home since it is like buying gold so below you will find the first one I tried. It was sooooo much work but worth it. Well it would have been if my oven had been working. It still received good reviews even though it looked like a train wreck! I am trying another version I came across that was less work and will post that recipe in the next few days. I actually made it once but to say it didn't turn out is a terrible understatement (see above).

I am going to link you to the site I got the recipe from because there are a lot of complicated steps and this site gives great instruction! Here

This is NOT what mine looked like but I just know since your oven is working properly, yours will look like this.

Red Velvet Cupcakes

I couldn't resist making these on Valentine's Day and have to say I was not disappointed with the results. They are a bit of work, but promise they are worth it!

Ingredients:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting ~ recipe to follow

Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving. Makes 24 cupcakes

Thanks Martha