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Welcome to my recipe blog. I created this blog so I could share my high calorie recipes. My daughter, Rachel, has CF and I'm always looking for recipes loaded with calories. I hope you see a recipe you'll want to try. Happy browsing.

Friday, December 14, 2012

Paula's Favorite Peppermint Cake

So, here we go again with a recipe I've had for a few years and just now making.  This recipe comes from one of my favorite Food Network cooks/chefs.....Paula Deen.  You know it's gonna have plenty of calories. 

So pretty
We took this little gem to Rachel's CF care team.

Paula's Favorite Peppermint Cake
from Paula Deen "Cooking with Paula Deen"
Nov/Dec 2008 issue

Ingredients -
  • 1 c. butter, softened
  • 2 c. sugar
  • 4 large eggs, separated
  • 1/2 tsp. peppermint extract
  • 3 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/4 c. heavy whipping cream
  • 1/3 c. sour cream
  • 1/2 crushed peppermint candies
  • White Chocolate Frosting (recipe follows)
  • Garnish: peppermint sticks
Directions -
  1. Preheat oven 350 degrees.  Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. 
  2. In a large bowl, beat butter and sugar at a medium speed with an electric mixer until creamy.
  3. Add egg yolks, one at a time, beating well after each addition. 
  4. Beat in peppermint extract.
  5. In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with cream, beginning and ending with flour mixture, beating  until combined after each addition. 
  6. Stir in sour cream and crushed peppermints, just until combined.
  7. In a medium bowl, beat egg whites at high speed with an electric mixer until stiff peaks form.  Gently fold into batter.
  8. Spoon batter evenly into prepared pans. 
  9. Bake for 26 - 28 minutes, or until a wooden toothpick inserted in center comes out clean. 
  10. Let cool in pans for 10 minutes.
  11. Remove from pans and cool completely on wire racks. 
  12. Wrap cake layers in heavy-duty plastic wrap, and chill for at least 1 hour or up to 24 hours. 
  13. Using a serrated knife, cut each cake layer in half horizontally to make 4 layers.
  14. Place 1 layer, cut side down, on a cake plate: spread with 1/2 c. White Chocolate Frosting. 
  15. Repeat procedure with remaining 3 layers.
  16. Spread sides and top of cake with remaining frosting.
  17. Garnish with peppermint sticks, if desired. 


White Chocolate Frosting
Makes about 5 cups

Ingredients -
  • 8 (1 ounce) squares white chocolate
  • 3/4 c. heavy whipping cream
  • 3/4 c. butter, softened
  • 1 tsp. vanilla
  • 9 c. confectioner's sugar
Directions -
  1. In a medium bowl, combine white chocolate and cream.
  2. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total).
  3. Let cool completely.
  4. In a large bowl, combine chocolate mixture and butter. Beat at medium speed with an electric mixer until creamy.
  5. Add vanilla, beating until combined.
  6. Gradually add confectioner's sugar, beating until smooth

A couple things to note here....one I didn't bother adding up the calories.....just know/trust that it's a boat load.  Second, the baking spray with flour is a must!  If you don't have that, just the regular pan spray....be sure you lightly dust the pans with flour after you spray them.  I just used regular spray thinking it would be fine.....it wasn't - one cake stuck and well, what was supposed to be a 4 layer cake turned into a 3 layer cake!  ha. 
Miss Rach adding the peppermint
and sporting the apron Granny made for her.

Carefully spreading the frosting.

Carefully licking the frosting!

Ta-da....all done and ready to go.

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