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Posts Tagged ‘frosting’

choccakeandslice

I had a three week break between my temporary job with the American Cancer Society and my new full-time job that I started Monday. I’m not going to lie…I must admit that I enjoyed my brief stint as a housewife. The best perks were having plenty of time to work out (daily run and yoga classes!) and having time to cook and bake to my heart’s content!

Last week I was really craving a chocolate cake. I had a block of cream cheese in the fridge and so I decided a chocolate cake with chocolate cream cheese frosting would be perfect. I used my all-time favorite chocolate cake recipe, the Hershey’s “Perfectly Chocolate” Chocolate Cake, and a based the frosting off of a recipe that I found on The Cupcake Project.

It was a delicious combination. The Hershey’s cake is so moist and the chocolate cream cheese was to die for. It was kind of reminiscent of chocolate cheesecake for me. Brandon and I both enjoyed this cake for dessert multiple nights last week and also shared a few slices with family. I will most definitely be using this flavor combination again!

choccake

Chocolate Cake with Chocolate Cream Cheese Frosting
(Recipe sources Hershey’s and The Cupcake Project)

Ingredients:

FOR THE CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

FOR THE FROSTING
1 (8 ounce) package cream cheese at room temperature
1/4 cup butter (1/2 stick) at room temperature
3 cups sifted powdered sugar
1/3 cup cocoa powder

Directions:

FOR THE CAKE
Preheat oven to 350 degrees. Grease and flour two 8-inch or 9-inch round baking pans.

In the bowl of a stand mixer stir together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat on medium speed for about two minutes. Pour in boiling water and continue to mix until incorporated, batter will be thin. Evenly distribute batter between the two prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Start checking the cakes around 25 minutes as oven temperatures may vary (and no one likes an overdone cake)!

Cool in pans for about 10 minutes then run a knife around the edges and gently remove from pans and place on wire racks to cool completely.

FOR THE FROSTING
In the bowl of a stand mixer, beat all ingredients on medium high speed until light and fluffy.

To frost cake, place first layer down and frost top, leaving about a 1/2 inch border. Place second layer on top and frost top and then sides.

Yield: 8-12 servings

choccakeslice

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pumpkincupcakes

Happy October everyone! It’s breast cancer awareness month!

Some of you know that Brandon and I recently moved to Charlotte, North Carolina. I accepted a temporary position with the American Cancer Society working on their Making Strides Against Breast Cancer walk. For the last four months I’ve been recruiting teams for Making Strides and raising awareness about the event in our community.

Despite being event staff, our office still wanted to raise money for the event. We organized a bake sale the week before the walk and it was a huge hit in our building. Everyone was very excited about the goodies and about raising funds for breast cancer. We were so amazed by the generosity that was shown.

bakesaleteam

I decided to make pumpkin cupcakes to give everyone a little taste of fall. While researching recipes these Pumpkin Cupcakes with Maple Cream Cheese Frosting from Smitten Kitchen sounded awesome. They were delicious and received great feedback. I even had a co-worker ask for the recipe to make for Thanksgiving dessert.

Making Strides Against Breast Cancer was held on September 26 in Charlotte and I’m happy to report that we had over 4,000 walkers and raised over $265,000 for the fight against breast cancer! Making Strides Against Breast Cancer is held in communities nationwide. Check out the Web site here.

And here is the recipe for the pumpkin cupcakes…

Pumpkin Cupcakes with Maple Cream Cheese Frosting
(Recipe source Smitten Kitchen, who adapted the recipe from David Leite)

Ingredients:

FOR THE CAKE
1 stick unsalted butter, softened
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin (100% pumpkin puree, not pumpkin pie filling)
Cupcake liners

FOR THE FROSTING
2 (8-ounce) packages cream cheese, softened
1 stick unsalted butter, softened
2 cups powdered sugar
1/4 cup pure maple syrup

Directions:

FOR THE CAKE
Preheat oven to 350 degrees. Line cupcake pan with 18 liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy and lightened in color, about 5 minutes. Meanwhile, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt salt in a medium bowl.

Reduce mixer speed to medium low and add eggs 1 at a time, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until mixture is smooth. Fill cupcake liners about 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake for about 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool on racks completely before frosting.

FOR THE FROSTING
Beat all ingredients in a stand mixer on medium speed until fluffy, about 3-5 minutes. Frost cupcakes.

Yield: 18 cupcakes

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