With many restrictions gradually being lifted, one way to safely celebrate within one’s circle is with cakes that are glamorous to view and call out for seconds once tasted.
This week’s recipes come from a Robin Hood brochure, Bake Some Memories.
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Vanilla Chocolate Chip Layer Cake
1 cup butter, softened
1 3/4 cups packed brown sugar
3 eggs
2 tsps. vanilla extract
3 cups Robin Hood cake and pastry flour
1 tbsp. baking powder
1 can Carnation evaporated milk
1 1/2 cups milk chocolate chips
Icing:
1 cup butter, softened
7-8 cups icing sugar, divided
1 jar butterscotch topping
1 tsp. vanilla extract
1-2 tbsps. milk, divided
Preheat oven to 350 degrees F. Grease two 9 inch cake pans.
To make the cake, in a large bowl beat butter and sugar until well combined. Beat in eggs, one at a time. Add vanilla.
In a separate bowl, sift flour and baking powder. Add half the dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in chocolate chips. Pour batter into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in centre comes out clean. Cool completely.
To make the icing, using an electric mixer, beat butter and 3 cups of icing sugar until well blended. Beat in butterscotch topping and vanilla. Beat in remaining icing sugar, 1 cup at a time, until thick enough to spread. Add milk 1 tbsp. at a time, if necessary, to smooth out icing. If icing thickens, beat in a bit more milk.
Place a layer of cake, top side down, on a serving plate. Spread with approximately 1 cup of icing. Place second layer, top side up, over icing. Spread with remaining icing on top and sides. Serve cold.
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Black Bottom Cheesecake
Batter:
1 egg
1/2 cup sugar
1 tsp. vanilla extract
1/2 cup canola or vegetable oil
1/4 cup unflavoured yogurt
1 cup all-purpose flour
1/4 cup cocoa powder
1/4 tsp. baking soda
1/4 cup baking powder
1/2 cup boiling water
1/2 cup semi-sweet chocolate chips
Cheesecake filling:
2-250 gram pkgs. cream cheese, softened
1 can Eagle Brand condensed milk
1/2 cup unflavoured yogurt
2 eggs
2 tsps. vanilla extract
1 1/2 cups chocolate chips, divided
Preheat oven to 350 degrees F. Grease a 10 inch, four litre tube pan.
Filling: In a large bowl beat cream cheese until fluffy, about one minute.
Gradually beat in milk until smooth. Add yogurt, eggs and vanilla. Beat well.
Stir in 3/4 cup chocolate chips.
Batter: In a large bowl beat egg, sugar and vanilla until combined. Add oil and yogurt. Add flour, soda, baking powder and cocoa. Mix until combined. Slowly stir in boiling water and then add chocolate chips and mix.
Pour batter into the prepared pan. Spoon cheesecake batter on top. Sprinkle with remaining 3/4 cup chocolate chips.
Bake in preheated oven for 60 minutes or until toothpick inserted in centre comes out clean. Remove from oven. Cool on wire rack. When cool wrap well with plastic wrap and chill for four hours or overnight in refrigerator.
Joyce Walter can be reached at ronjoy@sasktel.net
