Chocolate Cake with Whipped Cream Frosting

This recipe is not about the cake.  It is all about the Whipped Cream Frosting.  For years I’ve been making whipped cream.  Following directions, I add powdered sugar and pure vanilla to heavy cream and beat until peaks are so stiff that one more second would turn the mixture to butter.  Yet, within 24 hours, the whipped cream begins to deflate back into a runny liquid.  Why is it that when I buy cakes with Whipped Cream Frosting from the bakery, the whipped cream remains inflated until the cake is gone?  I researched for years.  Some suggested adding cream cheese, but that changed the flavor of the whipped cream.  I added unflavored gelatin, but I could feel the gelatin on my tongue.  After many failed experiments, I have finally come up with the perfect recipe and am going to share my secret with you.
   

To make this cake I use a boxed cake mix.  I have found that by slightly tweaking the ingredients, the final product is just as good if not better than a cake made from scratch.  For this chocolate cake, I replace the water with 1/2 cup of coffee with 1/2 cup of whole milk and occasionally squirt in a few tablespoons of chocolate syrup.  I also add a 4th egg to the 3 the box requires.  A tablespoon of pure vanilla and pinch of salt also make a difference in the finished product. These simple modifications produce a cake that no one believes began with a box.

Cake Ingredients:
§     1 Chocolate Cake Mix that requires oil as opposed to butter as an ingredient
§     4 eggs
§     1/3 cup vegetable oil
§     1/2 cup coffee
§     1/2 cup whole milk
§     1 tablespoon pure vanilla
§     1/2 teaspoon salt 

Whipped Cream Frosting Ingredients: (enough to thinly frost a 9 inch cake)

§     2 cups heavy cream

§     2 1/2 teaspoons cornstarch

§     1/3 cup powder sugar

§     1 teaspoons pure vanilla extract

Note:
§     I like a thick layer of whipped cream, so I have doubled the recipe using 4 cups heavy cream

Directions:

Preheat oven to 350 degrees. 

Prepare a 9 x 13 baking pan by spraying with non-stick cooking spray.  In a large bowl, mix together eggs, coffee, milk, oil, vanilla and salt.  Add the cake mix and beat at medium speed for 2 minutes. 

Pour the batter into the prepared pan and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool.

Once the cake is completely cooled it is ready to frost with the whipped cream. I wanted to dress up the cake a little so I removed the slightly cooled cake from the pan and placed on a plate. 

As cakes typically rise unevenly and have a slight hump in the center, I like to thinly slice off the hump and create a flat top.  Once the cake cools completely, I crumble the topping and let dry.  I use the crumbs to dress the cake.
 

I prefer a thick layer of whipped cream, so I doubled the recipe.  To prepare whipped cream frosting, place metal bowl and wire whisk beater or beaters in freezer to chill.  In a small saucepan, combine the powdered sugar and cornstarch and whisk until mixed.

Slowly whisk in 1 cup (1/2 cup if you do not double the recipe) heavy cream until smooth.

Place on medium heat and stir constantly to prevent scorching at the bottom, until mixture thickens and almost comes to a boil.

Remove from heat, transfer to a bowl and set aside stirring occasionally until it reaches room temperature. Very Important!!!   Make sure it is completely cooled before adding to the remaining, cold heavy cream. Remove the bowl and beaters from the freezer.
 

In the chilled bowl combine the remaining 3 cups (1 1/2 cups if you do not double the recipe) of heavy cream and vanilla and beat with the chilled whisk of your mixer until the cream begins to hold shape.  It will still be rather loose. While still beating add the powdered sugar mixture a little at a time. Beat just until the mixture forms stiff peaks when the beater is raised and is spreadable.  Be careful not to over beat or it will become butter.

Use immediately or refrigerate until ready to serve.
  

After frosting the cake, sprinkle with cake crumbs.
 

For a printer friendly copy of this recipe, go to Chocolate Cake with Whipped Cream Frosting. Enjoy!

Mashed Sweet Potatoes

I was going to offer a loose apology. “Sorry, guys, for all of the potatoes, eggs and utter randomness of recipes I post.  To be honest, I am a Flexitarian.  For those who are puzzled, a Flexitarian is someone who eats everything but prefers not to eat meat. 

My favorite restaurant is a Southern Meat & 3.  For those of who you have no idea what that is, a Meat & 3 is a restaurant in which the customer picks one meat from a daily selection of 4 – 6 choices (such as fried chicken, country ham, beef, country-fried steak, meatloaf) and three side dishes from a list that may include up to a dozen options. 

By ordering a plate with sides only, you may think that I’m choosing to eat a healthy vegetable plate, but that couldn’t be further from the truth.  As typical sides are macaroni and cheese, broccoli casserole, potatoes, fried okra, fried squash and creamed corn, I use the definition passed down from true Southerners.....A Meat & 3 is a meat and three starches. 

Though meat usually doesn't end up on my plate, I rarely eat a meal without my favorite starch; sweet potatoes.  I'm not one of those people who need falling leaves and temperatures to indulge in a great sweet potato dish.

Ingredients:
§     4 tablespoons unsalted butter

§     2 teaspoons kosher salt

§     2T chicken or vegetable broth (or water)

§     3 lbs sweet potatoes, peeled and cut into 1/2 inch cubes (4 –5 large sweet potatoes)

§     1/2 cup firmly packed brown sugar

§     1/2 cup heavy cream or half and half

§     1 orange, juice and zest

§     1 teaspoon cinnamon

§     1/2 teaspoon freshly ground nutmeg

Optional:

§     Mini marshmallows

Directions:

Melt butter over medium heat.   

Add sweet potatoes and salt, cover and cook until potatoes are softened (approximately 10 minutes).  Add a small amount of broth or water if needed. 

Once the potatoes are soft, add brown sugar, heavy cream, 1 teaspoon orange zest, the juice from one orange, cinnamon and nutmeg.

Mash with potato masher or electric mixer. 

Transfer to baking dish.  If you are preparing these in advance, this would be a good time to stop as the potatoes can be reheated in a 350 degree oven for 20 – 30 minutes until heated through. 

Before serving, sprinkle with mini marshmallows and place under the broiler until marshmallows are lightly brown.  Do not leave the broiler as this will happen very quickly. 

For a printer friendly copy of this recipe, go to  Mashed Sweet Potatoes. Enjoy!

Breakfast Pizza

While considering which recipe to post this month, I sifted through the menus I’ve prepared over the past year.  I soon realized that we have been on a huge breakfast-for-dinner kick this winter.  While I’d like to tell you it was triggered by respectable inclinations such as the fact that eggs and cheese served with whatever vegetables I can scrounge up from the fridge for dinner is budget-minded, high in protein, fairly balanced and wholesome, the truth is that it’s been mostly about laziness.
 

Most of my breakfast meals can be conceived and prepared within 15 minutes of hearing the first “What’s for dinner?”  This Breakfast Pizza would be welcomed at any breakfast or dinner table.

Ingredients:
§     1 package refrigerated Crescent Rolls
§     2 cups shredded Cheddar cheese, divided
§     1 cup red and/or yellow peppers, chopped
§     1 medium onion, chopped
§     1 cup additional pizza toppings…see below (optional)
§     2 large potatoes, peeled and shredded or 1 1/2 cups frozen hash brown potatoes, thawed
§     6 eggs, beaten with 2 tablespoons of water
§     Salt and pepper to taste
§     Parmesan Cheese (optional)
Note:
§     Suggested pizza toppings…cooked sausage, mushrooms, spinach, tomatoes, goat cheese

Directions:

Preheat oven to 400 degrees.

Line a cookie sheet with Silpat or parchment paper

Unroll crescent roll dough and press to line the bottom of the cookie sheet.  Firmly press perforations to seal.

Sprinkle with 1 1/2 cups of Cheddar Cheese, chopped peppers, onions, whichever additional toppings you like and shredded potatoes. 

Beat eggs with a few tablespoons of water. Add salt and pepper and pour over the crust.
 

Bake at 400 degrees for 25-30 minutes. Remove from oven and sprinkle with the remaining Cheddar Cheese.

For a printer friendly copy of this recipe, go to Breakfast Pizza. Enjoy!

Smoked Trout Salad

As a native New Yorker, smoked whitefish salad was as much a staple in our refrigerator as Pimento Cheese is here in the south.  During my adolescent years in New Jersey, our family Sunday brunch consisted of warm bagels with lox, cream cheese, tomato, onion and a big bowl of smoked whitefish salad.  When I moved to Nashville, I was disappointed that it was rarely possible to find my favorite salad.

 

Although smoked whitefish salad still eludes me, I've learned to make my version with readily available smoked trout.  Whether you prefer to use smoked whitefish or smoked trout, I am confident that this salad will become one of your go to dishes to serve as a dip with chips or on a warm bagel for breakfast.

Ingredients:

§     1/4 small red onion, finely chopped

§     1 large celery stalk, finely chopped

§     8 oz. smoked trout, skin and bones removed, flaked

§     1/2 cup mayonnaise

§     1/2 cup sour cream

§     1 tablespoon finely chopped fresh dill

§     1 teaspoon fresh lemon zest

§     1 teaspoon freshly squeezed lemon juice

§     salt and pepper to taste

§     red or yellow pepper, finely chopped (optional)

Directions:

Shred smoked trout.

In a medium bowl add onion, celery, mayonnaise, sour cream, dill, lemon zest and lemon juice to shredded smoked trout.

Season with salt and pepper. 

Cover and chill in the refrigerator.

 

Smoked Trout Salad can be eaten immediately but will taste better if left in the refrigerator for a few hours to allow the flavors to marry; or can be made 3 days ahead. 

Before serving, top with chopped red or yellow pepper for crunch and freshness.  Serve with crackers or pita chips.  For a printer friendly copy of this recipe, go to Smoked Trout Salad. Enjoy!

Peanut Clusters

Despite the fact that this recipe is incredibly simple to make and can be easily found elsewhere on the web, as it is one of my guilty pleasures, it only seems right to give it a home here as well.  There’s a reason chocolate and peanuts have long been paired.  The salty, sweet and nutty flavors unite in a uniquely sinful way.

 

Ingredients:

§     2 cups semisweet or bittersweet chocolate (or a combination of both)
§     2 cups salted peanuts (divided)

Directions:

Line a cookie sheet with parchment paper. 

Your peanut clusters will only taste as good as the chocolate you begin with, so make sure you use a good chocolate like Ghirardelli or Lindt.  If using block chocolate, with a sharp knife, chop the chocolate as finely as possible to help melt the chocolate quickly and evenly. There is no need to break down the chocolate if you are using chips or wafers.  Place 1 1/2 cups of the chopped chocolate into a medium glass bowl. Glass retains heat, so the chocolate will stay melted longer.

Microwave on high for 30 seconds.  Remove and stir.  If chocolate is not thoroughly melted, microwave for another 10 seconds.  Repeat if necessary but do not overheat the chocolate.  Remove from the microwave and add the remaining 1/2 cup of room temperature chocolate to the mixture.  The residual heat will melt the chocolate as it tempers the mixture. 

Add 1 1/2 cups of the peanuts and mix.  Slowly add the remaining nuts making sure there is enough chocolate to coat all of the peanuts. 

Using two teaspoons or a small candy scooper, drop equally sized mounds of chocolate coated peanuts onto the parchment paper. 

Let cool at room temperature for approximately 1 hour until firm.  Store peanut clusters in an airtight container until ready to serve. 

For a printer friendly copy of this recipe, go to Peanut Clusters. Enjoy!