Wednesday, January 11, 2012

Cream Cheese POUNDCAKE!

I love pound cake. And I LOVE my pound cake recipe. I have treasured and kept this recipe to myself for a long time, but in light of the current economic problems and job crisis, I figured that the world needed a glimmer of hope. Here it is people… in all of its buttery, sugary, eggish goodness. You might initially feel slightly guilty about eating this after looking at the ingredients, but when you put that piece of cake in your mouth all of that guilt will melt away into gratitude that the gods of baking have bestowed this recipe upon you! I only got a chance to take one picture of the baking process because I was in a hurry, so enjoy! 

The Meat Of It:
-3 Sticks of butter
-1 8oz package of cream cheese
-3 C of sugar
-6 Eggs
-1 TBSP vanilla extract
-1/2 TBSP almond extract
-3 C cake flour (DO NOT use regular flour. It tastes way different)
-1/4 TSP salt

How Its Done:(this is so easy its ridiculous)

Cream butter, cream cheese and sugar. Add eggs, one at a time. Add flavorings. Gradually beat in cake flour and salt. Pour into a greased bunt pan. Bake @ 325 for 1 hours-1 1/2 hours, put a toothpick in it, and if the toothpick comes out clean its done! 

Devil's Food Cakies with Chocolate Frosting

What girl doesn’t love a good excuse to go to the grocery store and buys a bunch of chocolate? Well, my friend was having a craft party and asked me to bring some treats. So I’ve got a dynamite recipe for Devils Food Cupcakes with Chocolate Frosting! It’s a chocolate lovers paradise in every bite

Insides (cupcake): Makes 18
-3 1/2 TBSP soft butter
-1/2 C firmly packed brown sugar
-2 Large eggs
-3/4 C flour
-1/2 TSP baking soda
-1/4 C unsweetened coco
-1/2 C sour cream

Insides (frosting):
4 1/2 OZ semisweet chocolate
2 TBSP sugar
2/3 C sour cream

Topping = Semisweet chocolate curls

What’cha guna doo: 

1. Put 18 cute paper baking cases in a muffin pan, or put 18 double-layer paper cases on a cookie sheet

2. Put the butter, sugar, eggs, flour, baking sida, and cocoa into the blender and mix. Or use a large bowl and hand mixer. Beat together until smooth.

3. Add in sour cream.

4. Spoon the batter into paper baking cases 

5.Bake the cakes in an oven heated to 350 degrees, for 20 minutes, until well risen and firm to the touch. Transfer to a wire rack to cool 

6. Enjoy a mocha latte that your husband makes you between making the cupcakes and the icing 

7. To make the chocolate icing break a bar of semisweet chocolate into a nonstick bowl and heat while stirring with a whisk until the chocolate is melted, stirring occasionally so it doesn't burn. 

8. Whisk in sour cream and sugar

9. Once the cupcakes have cooled, dollop chocolate icing on top. Grate semisweet chocolate with a potato peeler, or a knife, and sprinkle on top of the cupcakes. Let the cupcakes sit in the refrigerator before serving. 

10. ENJOY!