Running Late - The Oreo Cake

So I had all intentions of getting the latest Brady update done by Monday morning, but sometimes things just don't work out, kind of like my 1 month old that technically should not be here for another 2 weeks!  So as a peace offering I give you one of the most requested cakes that I make.  I made this for the NICU nurses and doctors and they all loved it.  Brady's neonatologist actually made it a few days later for a party, and it was a huge hit!

You can find a printable version of the recipe here.  One short cut that I use is pre-made frosting.  The center is what really has the most flavor so when I am short on time I just open the can and layer it on.

I promise that you will not regret making this cake, and your taste buds will thank you!  I also promise to get the B update done as soon as possible.  Happy Monday!

Better Late Than Never - Carrot Cake

So some weeks I am just a procrastinator, and others I am like a dog when it sees a squirrel.  Either way I have been meaning to post this cake I made at Easter, but time got away from me.  Over the years I have tried several Carrot Cake recipes, but this one, pardon the pun, takes the cake.

This looks so delicious that I may have to make it again!

The key ingredients.

The first time I made carrot cake I actually grated 3 cups of carrots.  My fingers and nails were orange for several days.  I learned to buy pre-shredded carrots and lightly chop them in the food processor to avoid the Oompa Loompa look.

This what your mixture should look like right before you add the carrots.

Then I added the carrots.  Thanks NN for the glass bowl for my mixer!

Because it was my perogative I decided to make 2 8-inch round cakes.

Oooh so pretty and they smell sooo good!

Now comes the best part - the icing!

Butter and Cream Cheese - could it get any better?

Yes,  with the addition of powdered sugar!

One word...YUM!

Carrot Cake

(Adapted from Sigrid's Carrot Cake a la the Pioneer Woman)

For the Cake:

2 C Sugar

1 C Vegetable Oil

4 Eggs

2 C Flour

1/2 t Salt

1 t Baking Soda

1 t Baking Powder

1 t Cinnamon

13 oz Grated Carrots

For the Icing:

12 oz Cream Cheese

12 oz (1.5 sticks) Butter

1 lb Powdered Sugar

3 t Vanilla

1 C Finely Chopped Pecans

Preheat oven to 350 degrees.

Mix together the sugar oil and eggs in a large bowl.  In a separate bowl combine the flour, salt, baking soda, baking powder, and cinnamon.  Add the dry mixture to the wet mixture in a couple of batches mixing thoroughly.  Add the carrots and mix well.

Pour into greased pan of your choice and place in the oven.  For my 2 eight inch round cakes it took about 25-30 minutes to cook completely.  You may have to adjust the oven temperature or time depending on cake size.

Cool completely.

Cream together the butter and cream cheese in a large bowl.  Then add the powdered sugar and vanilla to the mixture.  Last add the nuts.

Spread over cooled cake, and according to the Pioneer Woman you should eat, faint, and repeat!

Have a Great Week!

NN's Birthday Weekend

Because it's Monday and I am running behind, and because I love my mom and she asked, I am deviating from house posts today and posting some pics from NN's birthday at the riverhouse, and the recipe for his birthday cake.  Hopefully I will have some more house pics soon.  Also one of these days I am going to post pics of the baking process.  Someday.

The birthday boy opening his presents.  He says that his birthday should be celebrated all month long.  I told him not to hold his breath on that one.

They only posed for this because I threatened everyone with the 'no cake if you don't do what I say' tool I like to use to get things done.  Seems to work well.

She's not spoiled at all,

She just knows what she wants!

Handsome man and his grandpa sitting on a pretty comforter.

Tollhouse Cake

1  Box Yellow Cake Mix

2  Tubs of Chocolate Frosting

1-2 Bags of Mini Chocolate Chips

1/2 Cup of Brown Sugar

Make cake as directed on package for 2 8-inch round cakes. 

Once they have cooled completely, then slice the cakes in half horizontally, so that you now have 4 layers of cake.  Place the first layer on the plate and frost with chocolate icing.  Now the next step is to sprinkle the top of the layer with the mini chocolate chips, but you could also mix them into the frosting first, your choice.  Repeat this process for the remaining layers.  If you have not already done so, frost the sides of the cake.  Once that is complete, pat the brown sugar onto the sides.  Place in the fridge to setup, and it seems it actually worked better all around to keep it in the fridge. 

A word of caution is that this cake fools you into thinking you need a huge piece.  WRONG!  A little goes a long way because of all the chocolate chips in the icing layers.  Milk is strongly encouraged!

*Now I know some of you may be shocked at the 'boxed' ingredients, but some times it is not worth the extra effort.  How ever if you feel compelled to make this from scratch, I will be happy to come over and eat a piece with you!*