This recipe is a blast from the past!  It is the Duncan Hines Sock It to Me Cake.  What a name for a cake!  If you are into music or not you probably  know  this line from Aretha Franklin’s song RESPECT.  It was released in 1967.  Then in the 70′s Laugh In used it as a catch phrase in their show.   No matter how the cake got its name it’s really good.  I’m not a big fan of  cake mixes, but this one is worth the time.  It is super easy and really good.

I like it more as a coffee cake in the morning and add a bowl of fruit and it’s the perfect breakfast.  Oh yea, it freezes well, too.  That is if you have any left over to freeze.

The recipe that is on the Duncan Hines cake mix now is not the original one.  Here’s the original:

Sock-It-To-Me Cake  from Duncan Hines

Ingredients:

Streusel Filling:

• 2 Tablespoons of Duncan Hines Classic Butter Golden Cake Mix (the rest will be used for the cake)
• 2 Tablespoons brown sugar
• 2 teaspoons cinnamon
• 1 cup finely chopped pecans

Cake:

• Duncan Hines Classic Butter Cake Mix (2 tablespoon should be used for the streusel filling)
• 4 large eggs
• 1 cup sour cream
• 1/3 cup vegetable oil
• 1/4 cup water
• 1/4 cup granulated sugar

Glaze

• 2-3 tablespoons milk or water
• 1 cup powdered sugar

Directions:

1. Preheat oven to 375 degrees.
2. Grease and flour 10-inch tube pan.
3. Prepare the streusel filling.
4. Mix together 2 tablespoons of the cake mix with 2 tablespoons of brown sugar, 2 teaspoons cinnamon, and 1 cup finely chopped pecans.  Set this aside.
5. Prepare the cake.
6. Mix the remaining cake mix with 4 eggs, 1 cup sour cream, 1/3 cup oil, 1/4 cup water, and 1/4 cup granulated sugar.
7. Beat at medium speed for about 4 minutes.
8. Pour 2/3 of the cake batter in the greased and floured tube pan.
9. Sprinkle with streusel filling.
10. Spoon remaining batter evenly over filling.
11. Bake at 375 degrees for about 45 minutes or until a toothpick inserted in center comes out clean.
12. Cool in the pan for about 15 minutes.
13. Remove from the pan.
14. Mix water or milk with the powdered sugar a tablespoon at a time until you get a glaze that is the right consistency to drizzle on the cake.  Be careful not to add all the liquid at once.
15. Drizzle the glaze over the cake.
16. Enjoy this easy dessert!

• One Year Ago Company Pot Roast
• Two Years Ago Buttermilk Biscuits

Now that I have made this cake three times in two days I think that next time it could be a piece of cake!  This has been a frustrating experience for me to say the very least.  I was using The Smith’s Family 12 layer cake recipe.  The first attempt resulted in little rubber disks that resembled frisbees. I thought after the batter was ready to put in the pans that it was really runny, but why would it be the wrong proportions after all it is found at Oprah.com.  I blamed the mess on my ineptness at measuring correctly and threw the frisbees in the trash before icing them.  So I start all over again this time being careful to measure all the ingredients before mixing even one granule of sugar with a bit of butter.

The second attempt seemed to be better.  Icing completed and the Athlete and GI Joe both cut themselves huge pieces.  As I am busy cleaning the fudge icing from my kitchen and my body the Athlete yells out , “Mom, I think there is something wrong with this cake.  The layers are like rubber!”   You do not know how good that made me feel.  I did not make the mistake.  There is a big mistake in the recipe.  The proportion of milk to flour is too large.  A second cake goes into the trash. 

The next day I am up early getting my pans ready.  I am trying this again.  I cannot give up.  I will not let this cake beat me.  By the way this cake is for my husband for Valentine’s Day. 

For this labor of love the first step is to prepare the pans.  I used disposable cake pans not knowing that I would have to wash all fourteen of them  not once , but twice.  First I cut out parchment paper circles to fit each pan.  Here are the leftovers.  Before placing the parchment paper in the pans lightly grease and flour each one. 

 After failing with the Smith Family recipe twice I chose to use an old reliable from Swan’s Down Cake flour  their 1-2-3-4 Cake.  I did use 11/2 recipes.  If I ever never make this again I will only make the original recipe and not more.  There is not enough of the filling because the cake layers are thicker.  Or you could make more filling whichever suits you.

Here is how thick the batter should be.  

I baked three layers at the time.  The layers take about 12 minutes to bake and will lightly brown.  Let them cool about 5 minutes in the pan.  Remove and place on a cooling rack. Some of the recipes that I read placed the layers on damp towel to keep them from drying out.  I did not do this.  As they cooled I stacked them on top of each other placing the parchment paper in between them.  I didn’t stack more than 5 layers.  I am certainly open to suggestions as to how to cool this many layers.  When the last three layers hit the oven the icing was put on to cook.

Here is how it should look with thinner layers than my last cake.

Here is how my last cake looked with thicker layers.

After reading Bakerella’s post on this cake I also covered the ugly duckling with some butter cream frosting.

This really is a labor of love that is totally worth it! I just had a piece and my goodness it is so good!  Happy Valentine’s Day!

Here is the original recipe for the cake.  Note that I made 1 1/2 recipes for the cake layers.  You could probably make 1 recipe and get about 10 layers.

Here is the link for the filling and dripping icing.

Here is Bakerella’s Buttercream icing and the inspiration for this whole ordeal.

BON APPETIT!!!

For the past two weeks I have not posted as often as I wanted to, but for a good reason.  The Athlete has been home for the last ten days and I just wanted to spend as much time with him as I possibly could. I spent a lot of time in the kitchen and will be sharing some really good recipes with you in the coming weeks.  For you to enjoy I have composed the top ten posts that were viewed this year.  I was so surprised at the #1 post! By the way the top photo is my favorite dessert of 2010.  Happy New Year to all of you! 

#10 Potato Soup

#9  Pecan Sticky Buns

#8  Cream Cheese Peach Cobbler

#7 Chocolate Magic Bars

#6 Mandarin Orange Cake

#5 Cornbread Muffins with Cheese & Chilies

#4 Egg and Sausage Breakfast Casserole

#3 Chocolate Pudding Pie

#2 Oatmeal-Brown Sugar Pancakes

#1 Mexican Stuffed Shells

Happy Cooking,

The Teacher Cooks

This is one of my favorite cakes to make during the holidays.  It brings with it lots of memories.     My dad loved it.  Now I ’m not one of those sweet lovers, even though I do love to bake.  But, I have been known to cut myself a huge piece of this German Chocolate Cake and love every moment of indulgence. There is nothing like it.  The coconut pecan frosting and filling is heavenly by itself, but with the sweet German chocolate layers it is completely sinful!   Putting this recipe together takes a  little more time especially when the baker (being me)  seizes the chocolate and then has to make a run to the grocery, which is a fifteen minute trek one way. 

Even though it is a bit more complicated than just a pound cake or this Hummingbird Cake, it is totally worth the extra effort.

You will need 1 package of Baker’s German Sweet Chocolate.  Microwave chocolate and 1/2 cup of water for 45 seconds.  Stir and if needed heat 30 seconds longer until chocolate is completely melted.

Here’s what happens if you microwave it for too long!!! Only 30 seconds too long!

Cream together 2 sticks of butter and 2 cups of sugar.

Separate 4 eggs.  Check here for tips on separating egg yolks from egg whites.  Place egg whites in a small mixing bowl to use later in the recipe.  Add egg yolks 1 at a time beating well after each.

This is the mixture after beating in 4 egg yolks.

 Add a teaspoon of vanilla.

Stir in chocolate mixture.

Mix together dry ingredients.  You will need 2 cups of flour, 1 teaspoon baking soda and 1/4 teaspoon of salt.  Add flour mixture alternately with 1 cup of buttermilk, beating after each addition.  Your batter will look like this.

Beat egg whites in another bowl until stiff peaks form.

Gently stir beaten egg whites into the chocolate batter using a wooden spoon.  I made an 8 in the batter as I stirred.  Be careful trying not to deflate the egg whites, but you will want all the white to be mixed in.  Here is what your batter should look like after mixing in the whites.

Pour batter into 3 9-in. cake pans that have been lined with wax paper.  Bake for about 30 minutes or until the cake springs back when lightly touched in the middle.

When taken from the oven immediately run a spatula around the sides of the pans.

Cool the layers for about 15 minutes.  Place a wire cooling rack on top of the pan.

Flip it over and remove the waxed paper.

Cool the layers completely.

Meanwhile make the decadent Coconut-Pecan Filling and Frosting.

Add 1can (12 ounces) evaporated milk to 1 1/2 cups sugar and 1 1/2 sticks butter.

 Add 4 egg yolks and 1 1/2 teaspoons vanilla. Cook over medium heat for about 15 minutes or until thickened and golden brown. 

Here it is cooked until golden brown.

Add 7 ounces of coconut and 1 1/2 cups of chopped pecans.  Cool to room temperature.  Frost the first layer.

Then add the second layer.

Add the top layer.  Frost the sides and the top.  Remove the waxed paper strips from the cake plate and here’s what you have.  One delicious cake.

German Sweet Chocolate Cake  from Baker’s

• 1 package (4 ounces) Baker’s German’s Sweet Chocolate
• 1/2 cup water
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter softened
• 2 cups sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 1 cup buttermilk
• 4 egg whites

1. Heat oven to 350 degrees.  Grease and flour 3 9-inch cake pans and line with waxed paper.
2. Microwave chocolate and water in a large bowl on high for 45 seconds.  Stir and microwave for another 45 seconds or until chocolate is melted and mixture is smooth.
3. Mix flour, baking soda and salt together and set aside.
4. Beat butter and sugar until light and fluffy.
5. Add egg yolks, 1 at a time, beating well after each addition.
6. Sir in cooled chocolate mixture and vanilla.
7. Add flour mixture alternately with buttermilk, beating after each addition until smooth. 
8. Beat egg whites in another bowl until stiff peaks form.
9. Gently stir into batter.
10. Pour into prepared pans.
11. Bake 30 minutes or until cake springs back when lightly touched in the center.
12. Immediately run spatula between cakes ans sides of pans. 
13. Cool 15 minutes; remove from pans.  Remove waxed paper.  Cool completely on wire racks.
14. Spread Coconut-Pecan Frosing betwen layers and over top of cake.  Makes 12 servings.

Coconut-Pecan Filling and Frosting

• 1 can (12 ounces) evaporated milk
• 1 1/2 cup sugar
• 3/4 cup ( 1 1/2 sticks) butter
• 4 egg yolks, slightly beaten
• 1 1/2 teaspoons vanilla
• 1 7 ounce package of Coconut ( 2 2/3 cups)
• 1 1/2 cups chopped pecans

1. Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan.  A note of caution here.  When the butter begins to melt use a wire whisk to mix all the ingredients together.  If it is not mixed properly you will have small pieces of scrambled eggs in your frosting.
2. Cook and stir on medium heat until thickened and golden brown.  The directions give the time as 12 minutes.  For me in takes about 20 – 25 minutes. 
3. Remove from heat.
4. Stir in coconut and pecans.  Cool to room temperature and of spreading consistency. If you are in a big hurry put the pan in the freezer and stir every few minutes.

Happy Cooking,

The Teacher Cooks

At school when making this cake I use 3 8- inch round cake pans making the cake higher.  At home I use  3 9-inch cake pans which works just as well.  It is  important that you line the cake pans with parchment paper or wax paper because the batter will stick to the pan due to the fruit in the batter. I tell you this because I have peeled many half  layers from a pan.  Not a pretty sight.  If you are looking for an easier way to serve this to a crowd it can be made in a 9 x 13 inch pan, but you will have quite a bit of frosting left.  Just eat it with a spoon.  This was the last demo of the year for my classes and they were begging for the spoon and the bowl.  Which I did and then the fighting began.

For steps to making a 3 layer cake and removing it from the pans.  Check this out for  step by step photos.  And one of my favorite blogs to read is Barbara’s Moveable Feast.  She posted a chiffon cake very similar to this one around Easter.  Check it out here.

I am enjoying my summer so far.  Hope that you are.  Enjoy this cake just made for summer.

Mandarin Orange Cake

• 1 box Duncan Hines Butter Cake mix
• 1/2 cup Wesson oil
• 1 11- ounce can mandarin oranges
• 1/2 cup sugar
• 4 eggs

Icing

• 1 12 ounce tub of Cool Whip
• small instant vanilla pudding mix
• 1 16 oz. can  crushed pineapple

Preheat oven to 350 degrees.  Combine cake mix, oil, oranges with juice, sugar and eggs.  Mix at medium speed for 2 minutes.  Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched.  Cool in the pans for 10 minutes.  Remove from pans and cool completely on cooling racks.

Icing

When I first made this cake I used only pineapple packed in syrup.  Now I use pineapple packed in its own juice.  What you use will make a big difference.  If you using pineapple packed in syrup don’t drain it.  If using pineapple packed in its own juice drain about 3/4 cup of the juice unless of course you would like the icing to slide right off the cake.  Save the juice.  If the icing seems to be too thick you can use it to thin it out a bit.

Mix pineapple with the instant vanilla pudding.  Stir in Cool Whip.  Frost the cake according to these directions. Store the cake in the refrigerator.  I think it is better the next day.

All ready to cut.

Happy Cooking,

The Teacher Cooks

Who does not love a good old-fashioned pound cake?  I love its simplicity.  It doesn’t call for anything fancy.   Even after it has dried out a bit put in the oven for a few minutes and you have something special to enjoy with  your morning coffee.   I will admit that chocolate pound cake found here  is my favorite. But you can’t have chocolate every time.  There’s a place for just a plain poundcake.   This Cream Cheese Pound Cake can be a bit of a troublemaker for me.  I never had a problem with it until I got a new mixer and a new oven.  Trust me it is not the taste.  I love the almond and vanilla flavors.  They are truly a match made in heaven.  To make sure that the crumb of the cake is just right it is a combination of the proper mixing of fat and sugar plus the correct cooking time.  Well, this one turned out just about perfect. 

The basic pound cake recipe will have 3 cups flour, 3 cups of sugar, 6 eggs and fat.  Some recipes call for all butter or a mixture of Crisco and butter.  Other variations add sour cream, cream cheese or buttermilk.  Flavorings can differ also using 5 different flavorings in one cake to one such as lemon, or vanilla.  Whatever recipe you choose the steps for making the perfect pouncake are pretty much the same.  All the ingredients should be at room temperature.  That means to let them sit out for at least 30 minutes depending on the temperature of the room.  I would not recommend putting the fat in the microwave to soften.  You run the risk of melting the fat and then you will be unable to use it. 

Here are the basic steps for making this Cream Cheese Pound Cake.  Refer here for pictures to help you every step of the way.

Cream Cheese Pound Cake

• 2 sticks butter at room temperature
• 1 stick of margarine at room temperature(  do not used whipped or diet margarine)
• 8 ounces cream cheese at room temperature
• 3 cups sugar
• 6 eggs at room temperature
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 3 cups of all-purpose flour

Grease and flour 10-in. tube pan.  Preheat oven to 325 degrees.  In a large bowl combine butter, margarine and cream cheese, whip until fluffy.  Add sugar and cream together.  Add eggs 1 at a time and beat after each one.  Mix in vanilla and almond extracts.  Add flour, 1 cup at a time mixing well after each addition.  Pour batter in pan.  Bake 70 – 80 minutes.  Cool 10 – 15 minutes in pan then remove. 

Looks Good!

Someone please stop me!!!

The Teacher Cooks

Dark chocolate is a downfall of mine.  I love it!  I had rather have a good salad than a bowl of ice cream, but when it comes to dark chocolate I cannot turn it down.   This recipe for this sinful Chocolate Cake appeared in Bon Appetit in September 2006.  The picture on the front cover  looks as if you could take a bite right from the fork.  I let the magazine sit for about a year before I decided to tackle it.  Why did I wait so long,  I am asking myself now.  The recipe is simple.  The ingredients are sugar, water, chocolate, butter , eggs and heavy cream.  That’ s it!   But it does call for twenty-six ounces of semisweet chocolate!  It is a dessert made in heaven.  It is not for the weak.  Using a 10-in. springform pan it yields sixteen servings.  It is not a very large serving, but I am here to tell you after making this four times that most people cannot eat much more.  It packs a punch!  If you are a chocolate lover like me when you put a bite of this decadent La Bete Noire  into your mouth and  hits your tastebuds you will think that you have died and gone to heaven.  Dark Chocolate heaven, that is. 

Here is how to make it for yourself! 

La Bete Noire -  from Bon Appetit - Jason Aronen, Executive Chef, Wilde Roast Cafe, Mineappolis 

16 servings 

Cake 

• 1 cup water
• 3/4 cup sugar
• 9 Tablespoons ( 1 stick + 1 Tablespoon) unsalted butter, diced
• 18 ounces bittersweet chocolate (not sweetened) or semisweeet chocolate, chopped
• 6 large eggs

Ganache 

• 1 cup heavy whipping cream
• 8 ounces bittersweet (not sweetened) or semisweet chocolate, chopped

For Cake:  Preheat oven to 350 degrees F.  Butter 10-in-diameter springform pan.  Line bottom of pan with parchment round: butter the parchment paper.  Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.  Combine 1 cup of water and sugar in small saucepan.  Bring to boil over medium heat, stirring until sugar dissolves.  Simmer 5 minutes.  Remove from heat. 

Melt butter large saucepan over low heat.  Add chocolate and whisk until smooth.  Whisk sugar syrup into chocolate: cool slightly.  Add eggs to chocolate mixture and whisk until well blended.  Pour batter into prepared pan.  Place cake pan in large roasting pan.  Add enough hot water to roasting pan to come halfway up sides of cake pan. 

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes.  Remove from water bath; transfer to rack.  Cool completely in pan. 

For Ganache:  Bring whipping cream to simmer in small saucepan over medium heat.  Remove from heat.  Add chocolate and whisk until smooth.  Pour over top of cake still in pan.  Gently shake pan to distribute ganache evenly over top of cake.  Refrigerate cake in pan until ganache is set , about 2 hours. 

Can be made 2 days ahead.  Cover and keep refrigerated. 

Run knife around pan sides to loosen cake. Release sides.  Cut cake into wedges and serve with whipped cream.  

Here are the photos to make this decadent dessert even easier for you to make at home. 

Place water and sugar in saucepan . Boil over medium heat and then let it simmer for 5 min. Remove from heat.

Dice Butter

Chop 18 ounces of bittersweet or semisweet chocolate ( I used Baker's)

Melt butter and stir in chocolate

Whisk sugar syrup into chocolate; cool slightly

Stir in 6 large eggs making sure the chocolate is cool enough . Don't scramble your eggs!

Pour in springform pan. Place in a roasting pan. Add hot water to roasting pan to come halfway up side of cake pan.

Bake for 50 minutes or until center no longer moves when pan is gently shaken.  Remove from the water bath.  Use the foil as handles to grip the pan. 

Take out of the water bath and cool.

After the cake is cool prepare the Ganache . 

1 cup of heavy cream and more chocolate ( 8 ounces)

Bring cream to simmer over medium heat and add chocolate and whisk together.

Pour over top of cake while still in pan and refrigerate.

Words cannot tell you how good this is.  You will have to try for yourself.  It is easy yet so elegant to serve.  Go for it if you want a dessert that will be a big hit! 

BON APPETIT!!!

Happy cooking, 

The Teacher Cooks

Saturday I participated in one of a series of swanky soirees presented by The Broke Socialite.  It was so much fun!  I love doing this kind of thing.  I guess that is why I do what I do!

As a Family and Consumer Science teacher (aka Home Economics teacher) I have participated in every kind of tour.  This is just a short list:  fabric plants, cookware plants, all kinds of restaurants including kitchen tours of Joel in Atlanta and Sensi at the Bellagio in Las Vegas, culinary schools,  Julia Child’s kitchen,  all kinds of homes from the Old Governor’s Mansion, Swan House and  the Haye House.  I have had high tea at the Ritz Carlton and at the National Cathedral in Washington, D.C. To get my point across I have done my share of tours and this one was about the most fun I have ever had.

We started out early at 8:30!  We got our assignments to a brand spanking new Cadillac SRX  driven by @Chatterbox.  She was a wonderful driver entertaining us the entire morning.

Our first stop was No Mas Cantina for a wonderful breakfast buffet served with our choice of drink.  I chose the Mexican Hot Chocolate which was smooth and creamy and delicious.  Here are a couple of photos of what we enjoyed at No Mas Cantina.

Potatoes, Eggs over easy and Beans with Salsa

It was so good!

This is Helen writer of Sweet Tartlette.  She is a pastry chef from France and  she  enjoyed the Sugar Coma, also.   Check her blog out. Her photography is beautiful.  I really enjoyed talking with her.  Very sweet and ready to help anyone out.

Our second shop was Cacao Atlanta.  On my!  When I walked into the shop the chocolate aroma was heavenly.  We got to sample their Hot Chocolate which was by far the best that I have even had topped with homemade marshmallows.  I thought that I had died and gone to heaven.  Take a look at all the chocolate.  And another thing, Kristin knows chocolate!

Just feast your eyes on this place.  Joli Kobe had the most magnificent pastries and cakes waiting for us when we walked in the door.  Drool a bit over these.

Look at the detail here!

Now it has started to rain but just because we are in a Sugar Coma doesn’t mean we are going to melt.  We are just getting started.  We have two more stops then lunch.

This is the Cookie Studio.  It is a cute little bakery with the kitchen out there for everyone to see.  I loved this place.  It so reminded me of the bakery where I grew up and spent almost every day after school trying to decide between the cream horns or the butter cookies for a snack. One thing that happened while we were there that I thought was funny.  This older gentleman came in to pick up a beautifully wrapped package of cookies and looking around at the twenty four of us and said to me ” What in the world is going on here.”  And I said, ” We are participating in a Sugar Coma!”  I wish I had a picture of his face.  He said , “OK.”  Took his cookies and left.

Here is the menu above the cash register

Our last stop was also a cute bakery called Sweet N’Sinful.  The owner had prepared lots of her cupcakes in miniature form just for us to taste.  Of course she knew this was the last leg of our tour and we could be in a Sugar Coma!  She had to go boxes which all of us quickly filled!  Here are some more droolable ( is that a word?) photos.

We then traveled to Le Fai Do Do for lunch catered by Black Tie Barbecue.  It was fabulous!!  Even after tasting all the wonderful sweets all morning  I can say it was one of the best catered lunches I have had.  For starters we had a spring salad with strawberries and candied pecans with a wonderful dressing.  Black Tie grilled two main dishes chicken and salmon fillets.  My favorite was the salmon.  Side dishes of rice pilaf and the most wonderful bok choy that I have ever tasted.  It was to die for!!!

So that was my Sugar Coma.  It was a wonderful way to spend a Saturday.

Enjoy your cooking,

The Teacher Cooks

This is not your normal cake where you cream butter and sugar and then add flour alternately with liquid.  It is made by the muffin method of mixing.  In other words it is just plain easy!!!  

Grease and flour then line with wax paper 3 8-in. cake pans

Sift cake flour and measure 3 cups

Add to flour 1 t baking soda

Add 1 t salt to flour

Add 1 t cinnamon to flour

Drain 8 oz. of crushed pineapple

I usually keep frozen bananas in the freezer for banana bread, muffins, and smoothies.  So I just pulled out about 3-4 frozen bananas and put them in a ziplock bag.  Let them defrost a little and mashed them with my hands. Then measure 2 cups. 

2 cups of mashed bananas

Beat 3 eggs and 1 1/2 t vanilla

Add to 1 1/2 cups of oil

Beat eggs, oil and vanilla

Pour liquid ingredients into dry ingredients

Stir but DO NOT use a mixer!

Add 8 oz drained pineapple, 2c. mashed bananas, and 1 cup chopped pecans

Mix. Notice that I am now using a wooden spoon.

Pour equally in 3 8-in. cake pans

I know!  One of them is a dark pan.  I do not know how I have ended up with this pan in my kitchen, but I have to use it.  I have nothing else! 

Bake the layers at 350 degrees for about 25-30 minutes.  Let them cool in the pans for about 15 minutes. 

Put the cooling rack on top of the pan then invert it.

Remove the wax paper

Look at my fingers!!  What happened they look blue and wrinkled like some dead mummy’s fingers?

You can let them cool enough to frost or I make them ahead of time and freeze.  Then when you are ready to frost just pull them out and you are good to go!! 

Here are the steps for making the Cream Cheese Frosting.

16 oz. of powdered sugar, 8 oz cream cheese, stick butter, 1 t. vanilla and 1 cup chopped pecans

Mix melted butter with softened cream cheese

Mix with an electric mixer

Add 16 oz. powdered sugar and 1 t vanilla

Mix with wooden spoon and then stir in 1 cup chopped pecans

Place 1 layer on cake plate and frost then place 2nd layer on top

Just a note here.  I like to place the rounded tops of the cake down.  And I should have placed wax paper strips around the bottom of the cake to keep the plate clean when I frosted it.  Forgot!  But put them around in a later photo.  It worked!  Thank goodness! 

Looking nice!

Frost the sides

Frost the top

Supposed to wait to Christmas Eve, but....

Couldn't resist!

I have been known to tell my students that this cake was made of little hummingbirds.  At least for about 2 seconds before the tears flowed!  I looked for the origin and could not find much.  It was first published in Southern Living in 1978 by a woman in North Carolina.  Some say that it gets its name because it is as sweet as hummingbird nectar.  Whatever the origin it is a keeper on my list of desserts.  Here is the recipe for you to enjoy! 

Hummingbird Cake 

• 3 cups cake flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 3 eggs beaten
• 1 1/2 cups oil
• 1 1/2 teaspoon vanilla
• 1 8 oz. crushed pineapple drained
• 1 cup chopped pecans
• 2 cups mashed bananas

Combine dry ingredients.   Add eggs, oil and vanilla.  Stir by hand just until moist.  Add pineapple, bananas and pecans.  Spoon batter into 3 well greased 8- inch cake pans.  Bake at 350 degrees for 25 to 30 minutes or until the cake begins to fall away from the pan.  Let in cool in pans for about 15 minutes before removing.  Remove from pans and cool on cooling racks.  Cool thoroughly before frosting.  May be frozen for up to 3 months before frosting.  This will save time when things get a little crazy around the holidays. 

Cream Cheese Frosting 

• 1 stick of melted butter
• 1 8 0z package of softened cream cheese
• 16 oz. powdered sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans

Melt butter and mix with softened cream cheese.  Stir in vanilla, sugar and nuts.   I like to put the round top down and frost the flat side of the cake.  Place strips of waxed paper under the cake to save on clean up.  Frost the top of the first layer and place the second layer round side down.  Frost the second layer.  Now add the third layer round side down.  Frost the sides then the top.  I have been known to grind up more pecans and push them into the sides.  Or you can take some pretty candied red cherries and make a holiday design on the top, but the recipe without any additions is the most moist and best tasting cake you have ever put in your mouth .  

Merry Christmas to all, 

The Teacher Cooks

Here is the recipe and all the pictures to make your baking a little easier. 

Chocolate Pound Cake  

• 1 cup butter plus 1/2 cup shortening
• 3 cups sugar
• 5 eggs
• 3 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 cup cocoa
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1 tablespoon vanilla extract

Cream butter and shortening, add sugar and beat until light.  Add eggs one at a time, beating after each addition.  Sift flour, baking powder, cocoa, and salt.  add dry ingredients alternately with milk.  Add vanilla extract before last flour.  Bake in a greased and floured tube pan 1 hour and 15 minutes at 325 degrees.  

Sift 3 cups of Cake Flour

Grease and flour tube cake pan with removable center

2 sticks softened Butter and 1/2 cup shortening

Add 3 cups Sugar

1/2 cup cocoa, 1/2 teaspoon baking powder & 1/4 teaspoon salt

Make sure baking powder date has not expired!!!

Sift dry ingredients together

5 eggs at room temperature

Cream fat and sugar

Add eggs 1 at a time and beat after each egg

Batter after all eggs added and mixed

Add dry ingredients alternately with milk

Adding milk alternately with dry ingredients

YUM! YUM!

As needed scrape the side of the bowl

I love this photo!! 1 Tablespoon of vanilla is added.

Ready to bake at 325 degrees for 1hr. 15 min.

When a toothpick or cake tester comes out clean when inserted in the middle of the cake it is done.    Let it cool for at least 15 minutes before taking it out of the pan.  Please allow to cool or else it will fall apart!  Run a straight edge around the cake and the tube.  Carefully remove the cake from the pan by pulling out the center tube. 

Run a straight edge under the bottom

Put cake back in the pan and cover with a plate.

Flip it over and remove pan

Put cake platter on top and flip it over

Here you go!!

 Hope you enjoy!  Gosh I’m tired after all that!  

Happy Cooking, 

The Teacher Cooks