Dads Chocolate Trifle

Today I bring you my Dad’s Chocolate Trifle. I remember when I was little my mom and I would make this for Father’s Day. This dessert is perfect and quick! This year I did not put any candy in the trifle but typically we use crushed Heath Bars in between the layers. I used a box brownie mix but you could also make homemade. I use Cool Whip since it is stabilized, I suppose you could make homemade whipped cream but I am not sure how it would hold up for a few days in the fridge.

Dads Brownie Trifle via LashesandDashes

Dads Brownie Trifle via LashesandDashes

Dads Brownie Trifle via LashesandDashes

Dads Brownie Trifle via LashesandDashes

 

Ingredients: 

1 boxed brownie mix, made and cut into 1 inch pieces

1 container Cool Whip

1 box chocolate pudding, prepared according to package

1 trifle bowl or small punch bowl

Optional: Crushed Candy

 

Directions:

Layer in brownie pieces, make sure to cover bottom of bowl. Next layer in pudding. After that if you choose layer in crushed candy. Next layer in Cool Whip. Repeat layers. I did two complete layers then crumbled bownie on top of the last layer of Cool Whip. Can be made up to a day in advance. Enjoy!

Mothers Day Almond Cake with Almond Frosting

Today I bring you the requested Mother’s Day Cake. Last year for Mother’s Day I made a “Semi-Homemade” Cake but this year I went all out, completely homemade cake and frosting. You may have guessed by all of the different post that contain Almond that my mom is a huge fan of almond flavor! My mom grew up on Hough Bakery, her grandma would always get cakes from there on special occasions. Hough Bakery used almond flavoring in their cakes, I think this is where my mom got her love of almond flavor! I used a classic recipe from Cooks Illustrated but changed it up a bit, here is the original recipe Cake. I used a Classic Buttercream frosting from Savory Sweet Life, here is the original recipe Frosting, I also changed this one to reflect the almond flavor. I frosted the cake in Petal Effect but instead of using a round tip I used a large star tip.

Almond Cake with Almond Buttercream via LashesandDashes

My favorite type of cake flour.

Almond Cake with Almond Buttercream via LashesandDashes

Cake pan traced onto the parchment paper.

Almond Cake with Almond Buttercream via LashesandDashes

Greased cake round and pan.

Almond Cake with Almond Buttercream via LashesandDashes

Adding in the sugar.

Almond Cake with Almond Buttercream via LashesandDashes

Adding in the baking powder.

Almond Cake with Almond Buttercream via LashesandDashes

Cutting in the butter.

Almond Cake with Almond Buttercream via LashesandDashes

The wet newspaper in the foil.

Almond Cake with Almond Buttercream via LashesandDashes

Folding up the newspaper in the foil.

Almond Cake with Almond Buttercream via LashesandDashes

The folded newspaper and foil.

Almond Cake with Almond Buttercream via LashesandDashes

Creaming the butter into the flour and sugar mixture.

Almond Cake with Almond Buttercream via LashesandDashes

Mixing in the almond extract.

Almond Cake with Almond Buttercream via LashesandDashes

Adding in the egg white mixture.

Almond Cake with Almond Buttercream via LashesandDashes

Adding in the last of egg white mixture.

Almond Cake with Almond Buttercream via LashesandDashes

The cake ring formed around the cake pan.

Almond Cake with Almond Buttercream via LashesandDashes

The batter poured into the cake pan.

Almond Cake with Almond Buttercream via LashesandDashes

The baked cake.

Almond Cake with Almond Buttercream via LashesandDashes

The cake turned out of the pan.

Almond Cake with Almond Buttercream via LashesandDashes

The parchment paper peeling off.

Almond Cake with Almond Buttercream via LashesandDashes

The softened butter.

Almond Cake with Almond Buttercream via LashesandDashes

Creaming the butter.

Almond Cake with Almond Buttercream via LashesandDashes

Spreading the frosting on the first layer.

Almond Cake with Almond Buttercream via LashesandDashes

The second layer on top.

Almond Cake with Almond Buttercream via LashesandDashes

Using the frosting to fill in the gaps in between the layers.

Almond Cake with Almond Buttercream via LashesandDashes

Using a thin layer of frosting for the top of the cake.

Almond Cake with Almond Buttercream via LashesandDashes

Piping three large stars onto the side of the cake.

Almond Cake with Almond Buttercream via LashesandDashes

Use a spatula to drag half of the star towards yourself.

Almond Cake with Almond Buttercream via LashesandDashes

The finished cake.

Almond Cake with Almond Buttercream via LashesandDashes

The cut cake.

Almond Cake with Almond Buttercream via LashesandDashes
Almond Cake with Almond Buttercream via LashesandDashes

Almond Cake with Almond Buttercream via LashesandDashes

Ingredients 

2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
3 teaspoons almond extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Directions
Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick
cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and tap sharply to remove excess flour.
Pour milk, egg whites, and extracts into 2-cup glass measuring cup, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture
and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted
in the center comes out clean, 23 to 25 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool completely.
Frosting:  Ingredients

2 cups unsalted butter (4 sticks or 1 pound), softened (but not melted!) Ideal texture should be like ice cream.
6-8 cups confectioners (powdered) sugar, SIFTED
2 tablespoons almond extract
up to 4 tablespoons milk or heavy cream

Directions

Beat butter for a few minutes with a mixer with flex edge beater on medium speed. Add 2 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) continue adding another 4 cups gradually until the sugar has been incorporated with the butter. Increase mixer speed to medium and add almond extract and 2 tablespoons of cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.

Before you place the first cooled cake layer on the cake stand place small strips of wax paper around the edge of the cake stand. Place a layer of frosting on the top of the first layer. Place your second cake layer on top, put a thin layer of frosting between the two layers of cake to fill the gap. At this point you can crumb coat the cake, I did not. Place your frosting in a piping bag, if you choose to do more then one color separate the frosting now. Pipe on three stars of frosting , using a thin spatula drag half of the star towards you. Continue this process until you have completely frosted the sides of your cake. To finish the petal effect pipe on three more stars but do not drag half of the stars. I choose to pipe pink stars on the top of the cake.

Mocha Chiffon Cake with Mocha Chantilly Cream for Valentine’s Day.

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I made this cake yesterday in between watching the news and weather for updates on the Gridlock and Snow that we have been inundated with over the past 24 hours. As I am writing this post I am watching the Governor of Georgia give an update on the State of Emergency. In my county there were 450 children stuck at school overnight and hundreds of thousands stuck on the roads for upwards of 24 hours. Please say a prayer for all of those who are still stuck in school and on the roads.

Ok enough of that onto the recipe for Valentine’s Day, since it is coming up in a few short weeks I thought I would get a jump on dessert. I used a recipe from my Great Grandma’s Cookbook, with a few tweaks of my own. This cake is wonderful if you want a light cake that is not super sweet! One tip for separating the egg yolks from the whites is to let the eggs come to room temp before separating, this will also help the egg whites whip.

Mocha Chiffon Cake with Mocha Chantilly Cream via LashesandDashes

The Finished cake

Ingredients

3/4 cup strong coffee

1/2 cup unsweetened cocoa powder

1 3/4 cups cake flour

1 3/4 cups sugar

3 tsp baking powder

1 tsp salt

1/2 cup cooking oil

8 unbeaten egg yolks

1 tsp vanilla

8 egg whites

1/2 tsp cream of tartar

Directions

Whisk together the cocoa and coffee, let cool. Sift or using pastry cutter mix together flour and sugar making sure there are no lumps. Add in baking powder and salt, mix together. Make a well and add in order: oil, egg yolks, cooled cocoa mixture, and vanilla, beat until smooth. I used my hand mixer for the batter portion of the cake. Place egg whites and cream of tartar in a large bowl, using a stand mixer whip egg whites until very stiff peaks form. The egg whites should be stiffer than for meringue. Do not underbeat! Gradually pour egg yolk mixture over whipped egg whites, gently fold with spatula until just mixed. Do not Stir! Pour into a greased 4 in deep bundt pan. Cook in a preheated oven at 325 for 55 minutes, then up the oven temp to 350 for 10-15 minutes. Cake is done when top springs back when lightly touched. Immediately turn pan upside down unto cooling rack.

Mocha Chantilly Cream

1 cup heavy cream

3 TBS powdered sugar

1 TBS powdered cocoa

1 TBS Cooled Strong Coffee

Directions

In a chilled bowl with a chilled whisk, whisk on high cream and coffee. When the cream begins to hold its shape add in the cocoa and powdered sugar. Continue to whip until it is stiff. When ready to serve cake dollop the chantilly cream on top. Enjoy!