Category Archives: Cakes

Romantic Valentines Day Dinners

Happy Valentines Day!

Romantic Valentine’s Day Dinner Ideas

Are you staying in for Valentine’s Day and are looking for something special to cook for your sweetheart?  Here are some ideas for making a memorable Valentine’s Day dinner at home.

Coconut Shrimp

coconut_shrimp

Sweet (Pepper) Hearts Salad

Red Pepper Hearts Salad for Valentine's Day

Seafood Baked Ziti

Seafood Baked Ziti

Red Velvet Poke Cake

Red Velvet Poke Cake

Have plenty of candles lit and wine chilled.  Use your Valentine’s Bouquet for the table centerpiece.  Have a wonderful, romantic Valentine’s Day!

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Sharon Springfield

Sharon Springfield

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Pecan Pie Cake

 

 

Pecan Pie Cake

This recipe comes from a facebook post and is from the blog Sweet Jeanette. (http://sweetjeanette.blogspot.com/2011/12/pecan-pie-cake.html)  Jeanette got the recipe from Southern Living Magazine.

We all know Southern Living recipes are all awesome and Pecan Pie and Cake all rolled into one must be good.  So here’s the recipe:

Pecan Pie Filling

1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 tsp salt
3 TBSP butter
1 teaspoon vanilla extract (the real stuff)
Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.
Now for the cake….
Pecan Pie Cake
3 cups finely chopped pecans, toasted and divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 TBSP vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
3/4 cup dark corn syrup
Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.
Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.
Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix). Pour batter into prepared pans.
Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven!
Check for doneness with the old toothpick inserted into center test.
Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks.  Put some wax paper down under the wire racks… Trust me! You’ll be glad you did!
Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren’t you glad you listened?)
Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up.

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Here’s the Pinterest link for Pecan Pie Cake:  Pecan Pie Cake

Sharon Springfield

Sharon Springfield  

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Pecan Pie Cake

Mississippi Mud Cake

Mississippi Mud Cake

Mississippi Mud Cake

Easy version:

Brownie mix for 9×13 size pan
3 eggs
1 stick of butter, melted
1/2 cup half & half
1/2 cups chopped pecans
1 large container of Marshmallow fluff
1 container of dark chocolate frosting

Prepare a 9×13 glass baking dish by greasing it with crisco or butter.

Mix up the brownie batter substituting butter for the oil called for in the mix, half & half instead of water and 3 eggs instead of one. (If your mix’s instructions are different, just adjust the amounts of butter and milk to the called for amounts of oil and water.)  Stir in the nuts after the batter is no longer lumpy.  Spread evenly in the baking dish and bake according to the times given on the mix.

Cool brownie layer on a wire rack for 30 minutes.  While still slightly warm, spread the marshmallow fluff all over the top of the brownies.  Cool in refrigerator for 30 minutes.

Remove the lid and foil from container of frosting.  Microwave for 30 seconds and stir until smooth and pourable.  Pour over the marshmallow layer, spreading it if necessary to coat the whole cake.

Cover with plastic wrap and refrigerate for a couple hours before serving.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Here’s the Pinterest link for Mississippi Mud Cake: http://www.pinterest.com/pin/280278776784206954/

Sharon Springfield

Sharon Springfield  

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Mississippi Mud Cake

Red Velvet Poke Cake

Red Velvet Poke Cake

Red Velvet Poke Cake

Duncan Hines Red Velvet Cake Mix
Cheesecake Instant Pudding
Oreos
Cool Whip

Bake the Red Velvet Cake as directed in a 9×13″ baking pan.  Using the handle of a wooden spoon, poke holes at 1 inch intervals into the top of the cake, about halfway through cake.

Mix up the pudding using directions for pie filling.  (uses less milk)  Spread the pudding over the cake, smoothing the pudding into the holes.

Cover with plastic wrap and refrigerate the cake for 2 hours.  While the cake is chilling, crush Oreo cookies into crumbles for the top of the cake.  Once the cake is chilled well, spread Cool Whip onto the top of cake and sprinkle with crushed Oreos.

*Photo found online – credit unknown – if its yours, will happily link to your post.

Sharon Springfield

Sharon Springfield  

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Red Velvet Poke Cake

Basic Cake Mix And Variations

  • 2 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
  • Pour batter into greased and floured 9×13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
  • Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
  • Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
  • Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
  • Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9×13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.