Un-scratch Sunday

As we wait on the verge of finding out if we are actually moving and if we will have health care for all, I found myself looking at my unused fluted cake pan.  This poor pan has spent at least six years in our home, never used.  Well today is your day, because all of this angst (and my pounding hangover from the comedy club bender) have me craving comfort food. 

Since the fluted cake pan is from Pampered Chef, I decided to check out their website for a recipe.  I found this recipe for Choco-Peanut Butter Swirl Cake that uses a box cake mix.  I usually look down on those Sandra Dee-like made from a box recipes (they are almost as bad as anything from Rachel Ray).  But my pounding head is not going to allow for anything more today. So here is my interpretation of this recipe -

Fluted Chocolate Peanut Butter Love

Cake:
1 Boxed vanilla cake mix, I used a Dr.Oetker Vanilla cake mix
1/2 cup peanut butter
1 cup of water
3 eggs
4 oz bar of bittersweet chocolate, I used Ghirardelli
dash - about a teaspoon heavy cream

Glaze:
3 heaping tablespoons of peanut butter
about 2 tablespoons of heavy cream
1/2 cup powdered sugar

Preheat the oven to 350 degrees.
Mix the cake mix, peanut butter, water, and eggs using a stand mixer.  Beat on high until well incorporated.
Grease a fluted cake pan (I used butter flavor crisco because it was hanging out in the fridge)
Pour half of the cake batter into the pan
Break up the chocolate in a bowl, put in the microwave on high for 1 minute.  Stir with a fork until it is all melted (you may have to heat it more, I used a ceramic bowl so I didn't have to).  Stir in the heavy cream, then add to the remaining cake batter and beat until well incorporated.

Gently pour the cake batter onto the top of the cake batter already in the pan.  Swirl with a butter knife if you want the swirly look.  Bake until done, about 45 minutes or so.

Cool for 10-15 minutes then flip onto a plate.

In a small bowl whisk together the peanut butter and cream (starting with a little and adding more to get the right consistency), add the powdered sugar.  If needed add more peanut butter and cream to get the right glaze-like consistency.

When the cake is cooled (or not so hot if you are impatient) cover with the glaze.

Enjoy!!!  Wash away your angst with chocolate and peanut butter.

Pineapple leftovers

We greeted the return of Lost with fresh pineapple and strawberries.  A week later we were still eating the pineapple which is forever for my low threshold of refrigerator holding times.  I was thinking of making something savory with it, but the snow left me craving a baking experience.  Pineapple upside down cake is the first thing that came to mind, so I scoured the internets for a recipe.  I found this recipe at Epicurious, I lacked all of the ingredients so I improvised the version below...

Pineapple Upside Down Cake

Upside down part:

• Quarter of a fresh pineapple (or more if you have it)
• 3/4 stick unsalted butter
• 3/4 cup packed light brown sugar, ok I had some light, some dark

Cake part:

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon Malibu rum
• 1/2 cup orange juice and the scant amount of pineapple juice left
• 2 tablespoons Malibu rum for sprinkling over cake

Preheat the oven to 350°F

Melt butter in a 10-inch iron skillet, add brown sugar and simmer over moderate heat, stirring with a whisk, 4 minutes. Remove from heat. Artistically arrange pineapple (cut into smallish pieces) on top of sugar mixture.

Sift together flour, ginger, baking powder, and salt. 

Beat butter in a stand mixer until light and fluffy, then gradually beat in granulated sugar. 

Add eggs, one at a time, beating well after each addition, then beat in vanilla and rum. 

Add half of flour mixture and beat on low speed just until blended. Beat in orange juice, then add remaining flour mixture, beating until light and fluffy.

Spoon batter over pineapple topping and spread evenly. Bake until done, about 45 minutes. Let cake rest in skillet for 5 minutes. Sprinkle rum over cake.

Invert a plate over skillet and invert cake onto plate (be careful). Replace any pineapple stuck to bottom of skillet to the top of the cake. This happens, don't freak out, just glob it back on and you won't be able to tell.

I think the use of Malibu rum (which is coconut rum) and OJ gave this cake a nice fruity taste.  Steve definitely wants me to make this again!

Who knew coconut cake was so good!

I must be getting older because I need to really think about how I found this recipe. I think my mom was in the hospital having knee surgery and we were watching Martha Stewart on the tv in her room. My mom asked me to make this for her when she was feeling better, so I did. Since then I have cut the recipe in half when I make it because the whole recipe makes a HUGE cake that is so incredibly rich our small circle could never eat it all.

This is my altered version of the original recipe (found on the MS website under ultimate coconut cake)

The cake (the full recipe)

• 1 pound unsalted butter
• 3 cups sugar, I use Domino organic
• 6 large eggs
• 4 1/2 cups all-purpose flour, I use King Arthur unbleached
  
• 1 1/2 tablespoons baking powder, I usually end up making my own
  
• 1/2 teaspoon salt
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons pure vanilla extract, I use more!
  
• 1 teaspoon coconut extract

1. Preheat oven to 325 degrees. Butter and flour pans; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

My "Wicked" Syrup

3/4 cup sugar
3/4 cup Malibu Rum

Cook over medium heat until sugar dissolves, cool.

The Sinful Filling

• 5 cups heavy cream
• 3 cups sugar
• 1 pound (4 sticks) unsalted butter
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract, again I use more
  
• 9 cups shredded sweetened coconut

1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved
2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
4. Cover filling with plastic wrap and chill overnight (you really don't have to do this overnight). Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes

The Frosting

• 1 cup (2 sticks) unsalted butter, room temperature
• 8 ounces cream cheese
• 1 teaspoon pure vanilla extract
• 5 cups confectioners' sugar
• 1 vanilla bean, scraped, if I am feeling cheap after spending all my money on butter and cream I skip this

1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.

Putting it Together

1. Slice each cake into three slices, sounds hard and scary but you can do it! Use a long serrated knife and just do it.
2. Place a slice on a cake stand (if you are making the effort to make this cake you HAVE to put it on a beautiful cake stand)
3. I do not drizzle the bottom layer with the syrup because in my mind it needs to be "solid"
4. put 1/5 of the filling on this layer, spread
5. Place cake layer on top, lightly drizzle with syrup
6. Repeat until you do all the layers
7. Frost, pat roasted coconut on the side of the cake if you want (takes about 2 cups of roasted coconut)

Suggested Alterations:
Half the recipe unless you are going to feel more than 10 people
Use the filling as a cupcake frosting

The half recipe version (minus the roasted coconut, just as good)