Archives for category: Cake

Chocolate Whoopie Pie!

May 1, 2021 //
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Whoopie Pies are a New England classic. Their origin is a controversy though as both Labadie’s Bakery in Lewiston, Maine and Berwick Cake Company in Roxbury, Massachusetts both started making them in the early 1920s claiming them as their own.

Whoopie Pies are two pieces of cake filled with marshmallow fluff frosting in the middle. The good news is that the cakes and filling can both be made ahead a stored at room temperature in airtight containers until you’re ready to assemble them. Assembled Whoopie Pies can be stored at room temperature 1 day.

I learned to make these while I lived in New England. The first I made was a Pumpkin Whoopie Pie at Halloween. Since, then I’ve graduated to my favorite flavor — Chocolate — which I’m sharing!

Chocolate Whoopie Pie

Cake Ingredients:

1 stick unsalted butter at room temperature

1 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 tsp vanilla extract

1 large egg, room temperature

1/2 cup Dutch-processed cocoa powder such as Hershey’s

2 cups all-purpose flour

1 cup milk, room temperature

Filling Ingredients:

1 cup vegetable shortening such as Crisco

1 cup confectioners sugar

1 1/3 cups (1 jar) Marshmallow Fluff

1/4 tsp kosher salt dissolved in 1 TBSP water

1 1/2 tsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees positioning the rack in the middle of your oven. Line two large, rimmed cookie sheets with parchment paper.
  2. In a bowl with a standing mixer with a paddle attachment, or a large bowl using a hand-mixer, beat together the butter, brown sugar, baking powder, baking soda, salt and vanilla on medium-high until smooth. Scrap down the sides of the bowl continually. Add the egg and beat until smooth.
  3. Add the cocoa powder on low speed until combined.
  4. Gradually, add the flour to the batter, alternating with the milk beating on low until you’ve used both. Scape down the sides and combined until smooth.
  5. Drop the dough onto the prepared baking sheets using a 2″ pastry scoop. Leave a few inches between each since they will expand while baking. I add about 9 to 10 per sheet.
  6. Bake 11 to 12 minutes until they are set and firm to touch. Remove from the oven and let cool on the pans. Then, add them to a baking rack to continue cooling completely before adding the filling.
  7. While they are cakes are cooling, beat the shortening, confectioner’s sugar and Marshmallow fluff in a standing mixer or with a hand-mixer. Start on low and then increase to medium.
  8. Add the salted water to the mixture and then the vanilla. Mix until completely smooth.
  9. Spread the flat side of half the cakes with the filling mixture. I use a piping bag with a star tip to add the filling.
  10. Top each frosted cake with the remaining cakes, flat side toward the filling. Wrap each individually until you’re ready to serve.
  11. Sprinkle with powdered sugar (optional).

Enjoy! XOXO Jill

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Categories Best Dessert, Cake, Chocaholic, Chocolate, Chocolate Cake, Christmas Eve Dessert, Dessert, Desserts, Ghirardelli Chocolate, Holiday Baking, New England Dessert, Pie, Whoopie Pie

Fudge Brownie Ice Cream Cake

March 23, 2021 //
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Anything that begins with “Fudge” Brownie Ice Cream Cake has to be devil-iciously scrumptious! This dessert calls out to all chocoholics and ice cream lovers. It is the perfect combination of brownie, two layers of ice cream, whipped cream and fudge.

It was a hit with our kids the other night and personally I had to take a cheat day from low-carbs to try it out. This recipe is quite versatile too.

You can use any ice cream flavor you want. I used a Chocolate Ice Cream with Fudge Cups and Swirls for one layer and Peanut Butter Chocolate Candy Crunch for the second. I also made homemade whipped cream and used Ghirardelli Fudge Sauce.

If you don’t feel like baking, you can buy a store bought brownie and Cool Whip as substitutes. You can even get crazy and do three layers of ice cream. The creativity is in your hands. You need will-power of steel to not have a piece though!

Fudge Brownie Ice Cream Cake

Ingredients:

Brownie Layer:

1 cup butter, softened

2 cups sugar

4 eggs

4 tsp vanilla

1 tsp salt

1/2 cup cocoa, such as Hershey’s, Ghirardelli or Guittard

2 cups all-purpose flour

1 cup chopped nuts (walnuts, pecans or any of your choice), optional

Ice Cream Layer:

2 — 1 pint ice cream flavors of your choice such as Ben & Jerry’s, Haagen Dazs, Halo Top or any other choice

1/2 cup hot fudge sauce (heated) to drizzle over the top such as Ghirardelli, Smuckers or Hershey’s

Whipped Cream Layer:

2 cups heavy whipped cream

3/4 cups powdered sugar

1 TBSP vanilla

Cocoa powder to dust the top of the cake (such as Ghirardelli, Hershey’s or Guittard)

Directions:

  1. Preheat the oven to 350 degrees F. Use a Spring Form Pan such as Nordic or Wilton with removable sides or line a 9″ round cake pan with parchment paper leaving enough to hangover the edges of the pan. This will make it easier to remove if you’re not using a Spring Form Pan.
  2. Take out one of the pints of ice cream from the freezer and let it sit until softened. (I sometimes put it in the microwave for about 20 to 30 seconds to assist the process.)
  3. Then, make the brownies. Using a large bowl (I use my Kitchen Aid Mixer) combine the butter, sugar, eggs, vanilla and salt. Add in the cocoa, flour and nuts. Mix well until combined. Pour into the prepared 9×13 pan and bake for 20 to 25 minutes. Check on the brownies after 18 minutes to determine the remaining time. You want the edges to set and a skewer or toothpick inserted in the middle to come out clean. Once baked, remove from the oven and let sit until slightly cool.
  4. Using the softened ice cream spoon it over the brownie in the pan. Smooth the ice cream thoroughly removing any air pockets. Cover this with plastic wrap and freeze about 30 minutes to 1 hour.
  5. While the brownie and first layer of ice cream is freezing, remove the other pint of ice cream and let it sit until softened.
  6. Remove the brownie from the freezer, top it with the next layer of softened ice cream. Smooth the ice cream thoroughly removing the air pockets. Cover this with plastic wrap and freeze another 30 minutes to 1 hour.
  7. While the brownie and ice cream are in the freezer, make your whipped cream in a bowl with a standing mixer or an electric mixer. Add the heavy cream and whip until soft peaks begin to form (this can take several minutes). Add in the powdered sugar and vanilla and continue whipping to the right consistency.
  8. Remove the cake from the freezer and spread the whipped cream all over the ice cream layer.
  9. Sprinkle the cake with a dusting of the cocoa powder. Then, use the hot fudge that you’ve heated to decorate the top in long ribbons from side to side. It’s easier to stream over the dessert if it is warmed.

You can cut it immediately after decorating or return it to the freezer. If it’s the latter, you can remove the cake from the freezer and let it sit about 10 to 15 minutes. Then, cut with a long serrated knife that you wipe clean after each piece. You can also dip the knife in a glass of hot water between cuts to help make it easier. Be careful as it’s not easy cutting a half frozen cake. Make sure the surface the cake is on is stable while you cut. I often put the cake on a kitchen towel to keep it from moving.

Enjoy! XOXO Jill

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Categories #Entertaining, Brownie, Cake, Chocaholic, Chocolate, Dessert, Desserts, Fudge Brownie, Ghirardelli Chocolate, Guittard Chocolate, Ice Cream, Ice Cream Cake, Recipe for a Crowd

Christmas Eve Rum Cake

December 23, 2020 //
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Rum Cake is one of my favorite Bundt Cake desserts! It is easy. It is buttery and it is boozey. What can be better than that? I associate Rum Cake with the holidays and parties at my grandparent’s with their friends — it brings back fond memories.

My tips for this recipe are: 1) use dark, spiced rum. 2) Butter and flour your Bundt plan really well (it’s super frustrating when any part of the cake sticks to the pan). 3) Check-in on the Rum Cake after 40 minutes. It is ready once you insert a long skewer in the middle and if comes out clean.

Rum Cake

Ingredients:

2 cups cake flour

1 1/2 ups granulated sugar

4 tsp baking powder

1 tsp salt

1/2 cup (1 stick) unsalted butter, cut into 8 slices

1/2 cup sour cream

1/2 cup buttermilk

3 tsp vanilla

4 large eggs, room temperature

2/3 cup plus 1/4 cup spiced rum

1 TBSP plus 1/2 cup vegetable oil

4 cups powdered sugar

Directions:

  1. Preheat oven to 350 degrees F. Butter and flour a Bundt pan really well using a pastry brush to get all the creases.
  2. Using a standing mixer with a paddle attachment add flour, sugar, baking powder, salt, butter and 1 TBSP vegetable oil and combine until gravel texture. (You can also use a hand-mixer.)
  3. Stir in eggs one at a time. Scrapping the sides of the bowl with each addition.
  4. Add the sour cream, buttermilk, 2 tsp vanilla, 1/2 cup oil and 2/3 cup spiced rum. Stir well to combine.
  5. Pour the batter into the prepared pan and bake for 50 to 60 minutes; checking after 40 minutes. Timing will depend on your oven. Use a skewer to test the cake. It is done once the skewer comes out clean when you remove it.
  6. Allow the cake to cool completely before inverting. I usually let the cake sit for 3-4 hours. Then, I turn it over onto a plate or baking sheet lined with parchment.
  7. To make the icing, add 5 cups powdered sugar to a bowl. Then, add 1 tsp vanilla and the remaining 1/4 cup rum. Mix well until the sugar is completely dissolved. The texture should be smooth and glycinin. If it is to thick, you can add 1 tsp water at a time until it it the right consistency. Using a fork drizzle over the cake turning to evening cover in a ribbon pattern (see my photo above). Let icing harder about 30 minutes.
  8. Transfer to a cake stand or plate. Serve.

Enjoy! XOXO Jill

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Categories #Entertaining, Bundt Cake, Cake, Christmas Eve Dessert, Dessert, Rum Cake