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Happy Tuesday and Happy Birthday to anyone who shares the same birthday as me today! Like me, I hope you all are taking some much needed rest time. You deserve to celebrate YOU today. To help you do that, I’ve included one of my favorite cake recipes of all time. My mom used to make this cake all the time when I was growing up and it was always the first to go at any special event or function. You’ll see why once you make it!

Buttermilk Pound Cake

Buttermilk-Pound-Cake_exps3591_AC2930252B01_15_6b_RMS

Ingredients

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • Confectioners’ sugar, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar if desired. Yield: 16-20 servings.

Try not to eat it all at once!

Enjoy today! Your Realtor and Friend for Life~ Kathy

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It’s Friday AND National Chocolate Cake Day. What better way to celebrate the weekend! So here’s a decadent chocolate cake recipe to get the weekend started right.

The Most Amazing Chocolate Cake

Have a safe and fun filled weekend everyone!

Your Realtor and Friend for Life~ Kathy

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Cake and chocolate, need I say more. I think this day needs to be recognized more than once but for the time being here is one of my favorite, decadent chocolate cake recipes. And it’s perfect for Valentine’s Day just around the corner! BEWARE: This cake has many steps but trust me when I say it’s worth it. And I’m sure your significant other will agree as well!

Red Wine Chocolate Cake

Red Wine Chocolate Cake - with red wine in the cake and chocolate ganache! The raspberry filling is the perfect compliment! Such a moist cake! LOVE!

Ingredients

Red Wine Chocolate Cake
2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 tsp vanilla
1 cup sweet red wine
Raspberry Buttercream
1/2 cup salted butter
1/2 cup shortening*
2 1/2 cups powdered sugar
1/4 cup raspberry puree (from about 1/2 cup of raspberries pureed in a food processor)
Chocolate Buttercream
1 cup butter
1 cup shortening
3/4 cup dark cocoa powder
6 cups powdered sugar
1 tsp vanilla extract
4-5 tbsp milk or water
Chocolate Ganache
6 oz (about 1 cup) semi-sweet chocolate chips
1/4 cup heavy whipping cream
1/4 cup sweet red wine

 

Instructions

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300 degrees.
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
4. Slowly add wine. Mix well.
5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. While cakes cool, make icings. To make the raspberry buttercream, beat the butter and shortening together until smooth.
8. Add 2 cups of powdered sugar and beat until smooth.
9. Add raspberry puree and beat until smooth.
10. Add remaining powdered sugar and beat until smooth. Set buttercream aside while you make the chocolate buttercream.
11. To make the chocolate buttercream, beat the butter and shortening together until smooth.
12. Add the cocoa and 2 cups of powdered sugar and beat until smooth.
13. Add vanilla extract and 3-4 tbsp of water or milk and beat until smooth.
14. Add remaining powdered sugar and beat until smooth, adding remaining water or milk as needed to thin out the icing.
15. When the cakes are cool, put the cake together. Remove the tops of the cakes with a large serrated knife so they are flat.
16. Place the first layer of cake on cake stand. Top with half of the raspberry buttercream and spread into an even layer.
17. Add second layer of cake and remaining raspberry buttercream and smooth into a smooth layer.
18. Top cake with remaining cake layer.
19. Ice the outside of the cake with the chocolate buttercream. Here’s a tutorial for getting a smooth finish.
20. To make the chocolate ganache, place chocolate chips in a medium sized bowl.
21. Combine heavy cream and wine and microwave just until it begins to boil.
22. Pour heated cream/wine over the chocolate chips and cover the bowl with clear wrap. Allow to site for 5-7 minutes, then whisk until smooth. Allow ganache to sit for 10-20 minutes to thicken. You could also set in the fridge to cool more quickly. You want the ganache to be pourable and spreadable, but not too thin.
23. Pipe ganache around the top outside of the cake, then use an offset spatula to spread it out and over the edges of cake.
24. Place raspberries around the back of the back, near the edge of the ganache.
25. Place “hello” chocolate wording onto cake. For instructions, please refer to blog post above. You’ll use the chocolate Wilton candy melts for this.

 

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I wanted to wish a very Happy Birthday to my wonderful new assistant! She’s turning 21 and I’m sure we can all remember what it was like at that age. While she is out living it up I thought I would share with you all one of my favorite cake recipes in honor of her birthday. This cake is not healthy by any means but it’s nice to indulge from time to time, and this recipe delivers on all fronts! Also, chocolate cake? Need I say more!

Sandy’s Chocolate Cake

cake

Ingredients

  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups sour cream
  • 1-1/3 cups boiling water
  • FROSTING:
  • 1/2 cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 5 cups confectioners’ sugar
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
  3. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
  5. In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.

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