Caramel Cake & Caramel Cream Cheese Frosting

I'm told I have what some would call an "addictive personality." My dad actually says that about me. He's probably right-when I get into something, I get into it, and I don't let go. I'm not talking about drugs or alcohol.

I'm talking about caramel here.

I found this recipe on "eat me, delicious," and it's incredible. I could've spent hours trying to come up with my own version of this cake, but why would I do that when they already did it for me?

Ingredients (cake):

• 3 1/2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1 3/4 cups light brown sugar, divided
• 1 1/4 cups butter, softened and divided
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup evaporated milk

Directions (cake):

• Preheat oven to 350F. Grease 2 9-inch round cake pans; line the bottom with parchment paper.
• In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, put 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
• Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238F. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
• Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish with pecan praline.

 Ingredients (frosting):

• 1/4 cup light brown sugar
• 10 tablespoons unsalted butter, divided
• 1/3 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• Dash of salt
• 1 3/4 cups powdered sugar

Directions (frosting):

• Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
• Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

After you frost the cake, I'd suggest pouring some caramel sauce over the top of the whole thing. But that's just my addictive personality talking.

Love and the best kind of addiction,

6 Layer Smith Landing Cake

Believe it or not, I'm not really into cake; however, I know many individuals who are dedicated "cake people." I created this cake based off of two recipes I found: one from Saveur, and one from Group Recipes. The moment I saw it, I just knew. You know that feeling? Love at first sight, some might call it. This was more than that. I felt converted to the cause of cake, as I like to refer to it as. I think what was most interesting (and tasty) about this was the way that the recipe called for the boxed yellow cake to be doctored. I will forever and always make my boxed yellow cakes this way.

Ingredients:

• 8 large Reese's cups, frozen
• Nonstick cooking spray
• Flour
• 1 box yellow cake mix
• 2 1/2 cups evaporated milk
• 16 tbsp butter
• 1 tsp vanilla extract
• 1/2 teaspoon salt
• 4 eggs
• 6 cups confectioners' sugar
• 1/4 cup cocoa

Directions:

• Throw the Reese's in the freezer the night before you make this cake.
• Heat the oven to 350 degrees. Spray as many 8" round cake pans as you have with cooking spray, then dust with some flour and knock out the excess. Set aside.
• Put the cake mix, 1 1/2 cups evaporated milk, half the butter, vanilla, salt, eggs and 1/3 cup water into a large bow.
• Beat until light and fluffy
• Add 1 cup of batter to each cake pan and bake 10-12 minutes or until cake is golden brown and thoroughly cooked
• Continue this process until batter is gone
• Combine the remaining milk, sugar and cocoa in a medium pot; stir well, then add remaining butter.
• Cook over medium heat, stirring constantly, until butter is melted, which normally takes 4-5 minutes. Let cool for 5 minutes, continuing to stir well
• Spread each cake layer with about 1/2 cup of frosting until all your layers are completed. Frost the outside of the cake with remaining frosting
• Take the Reese's cups out of the freezer, remove packaging and put in ziplock baggy. Using a tenderizer, hammer, or the fists God gave you, smash them into little pieces
• Top cake with Reese's crumbs and refrigerate until ready to serve

This cake is peculiar in that Smith Landing cakes are normally 10 layers, and I only did 6. I did this for  two reasons: 1) I was sick and tired of baking, and 2) the original recipe lied and said I would only need 1 box of cake mix, when you actually need 2. So if you feel like going the distance and doing the whole 10 layers, then double all the cake/frosting ingredients. I know you can do it.

Love and waaaaaaay-too-much-cake,

Rachael

Red velvet cake balls

In honor of Valentine's Day, I'm baking my life away. See, I was granted a 4-day weekend at work, and instead of sitting on the couch and relaxing like I should be doing, I'm baking a hundred different types of treats for none other than mine and Tim's co-workers. This is one of the goodies, and while it was my first time making it, I'm partial towards anything that involves a) red velvet cake, b) cream cheese frosting, and c) melted chocolate. If you have a problem with that, then you have a problem with me. That's just how I feel.

Ingredients:

• 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
• 1 16 oz. container of cream cheese frosting
• 1 bag chocolate chips (regular or white chocolate)
• 2 tbsp. shortening
• Wax paper

 Directions:

• Bake the red velvet cake as directed on the back of the box
• Let cool completely
• I left mine to sit for 30 minutes
• Add the container of cream cheese and mix.
• Some websites will tell you to use your hands. Trust me when I say that is not a good idea.

• Roll into quarter-size balls and place on baking sheet
• Let cool in the fridge for an hour+, or in the freezer for about 30 minutes. It's just important that they're extremely firm.
• While that's cooling, pour the chocolate chips and shortening into a sauce pan over low heat, stirring every 2-3 minutes until melted.
• Please do yourself a favor and don't get aggressive and try to turn the heat up to speed up the process. It will burn the chocolate.

• When the cake balls are firm, roll them in the melted chocolate
• Place on wax paper and let them cool (I put mine in the fridge)
• Drizzle with leftover chocolate to top it off.

This is one of those recipes that you will never need to look up again because you will never forget it. If you're looking to transport these around town like me, wrap them individually in tinfoil.

Happy Valentine's Day!!
Rachael

Lemonade cake

Confession: My picky eater doesn't love lemonade, but everyone else who has come across this cake has loved it. It's perfect during the summer~it's light and fresh, but definitely "hits the spot" when you just need to eat some cake. Thank you, Betty Crocker!

Ingredients:

• 1 box lemon or yellow cake mix
• Water, vegetable oil and eggs necessary for cake mix
• 1 can (6 oz) frozen lemonade, thawed
• 3/4 cup powdered sugar
• 1 container fluffy white or fluffy lemon frosting

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.
  
  

Chocolate bundt cake with glaze

Surprisingly, my picky eater is picky about desserts, too, not just the main course. This recipe is incredibly easy, and unless your picky eater hates chocolate, this should be a hit.

Ingredients:
*1 package dark chocolate cake mix (I'm all about a good milk chocolate, but for this, dark is better)
*1 1/4 cups confectioners sugar
*3 tablespoons milk

*1/2 teaspoon vanilla extract
*2 of your favorite candy bars (optional)
*Chocolate sprinkles

Directions:
*Prepare/bake cake as instructed, except in a bundt cake pan (you can buy one for a whole $5 at WalMart). Note: Instructions on the back of the box will say how long to cook a bundt cake with that specific mix
*Crush candy bars in a zip-loc bag and pour into mix (optional). This adds a kick and some texture.
*After baking, let sit and cool
*Flip cake cautiously onto whatever plate you plan on serving it on
*Mix milk, confectioners sugar, and vanilla extract
*Slowly pour glaze over cake, allowing the remains to drain into the center
*Top with sprinkles