Old-Fashioned Applesauce Cake

 

While everyone seems to be in a pumpkin frenzy, the early days of autumn are always apple season to me. This is the time when they are picked from the trees, all crisp, sweet and juicy. It’s also when I like to bake all things apple flavored. 

Recently I turned to the collection of cookbooks I keep on my kitchen counter in search of a new recipe to try. These books are deemed most important to me versus those stored in the large bookcase in my living room. 

My eyes landed on Betty Crocker's Picture Cookbook. It reminded me how life-impacting events happen on ordinary days. And while this particular moment I recalled from the past wasn’t monumental in the typical life-changing ways—awards, birthdays, accidents, love, death—it did lead me towards my love of food and joy of cooking. So much so, the memory of it is crystal clear. 

I was in the eighth grade. Do you remember those days? For me, it was a time when I felt less than everyone else, except for my size, which was more than most and kept my confidence in the basement. I had friends, but I spent a lot of time at home reading and watching T.V. Now I realize I’m what Oprah Winfrey describes as an introvert who can act like an extrovert when necessary. In those days, I just felt not good enough. 

On this particular day, I was bored. Somehow, I wound up reading through my mom’s copy of the Betty Crocker Picture Cookbook. I knew the basics of cooking and how to read a recipe, but this was the first time I remember falling in love with the pages of a book full of them and making a new-to-me recipe unsupervised. 

I made cream puffs. Today, thanks to watching the Great British Baking Show, I realize how difficult it can be to make pâte à choux. On that long-ago day, I followed the directions trusting the strange mixture created in a saucepan would come out right in the end. 

It did! Each ball of dough puffed up just like the ones in the picture. I didn’t have the ingredients needed to make the filling, but a box of vanilla pudding in the cupboard did the trick. I dusted the top with confectioner’s sugar and served them for dessert that night. 

I will never forget the look on Dad’s face after he took his first bite—total pleasure. Since then, I’ve never feared making pâte à choux, though I honestly have only made it a few times. I prefer treats that are easier to make these days. 

The cookbook is still published, updated since its first printing in the 1950s. Honestly, I don’t reach for it much anymore but during my recent time spent turning its pages, the Applesauce Cake recipe caught my eye—simple, homey, and full of autumn flavors. This cake makes a lovely afternoon snack, after-dinner dessert, or even a tasty companion to my morning coffee. (Yes, cake for breakfast!) I tweaked the recipe to fit the ingredients in my pantry—a sign of a good basic recipe. 

Join me in celebrating all things apple with this Old-Fashioned Applesauce Cake recipe. And, if you’re curious, the cookbook is still available!  Grab a copy and enjoy a step back in time. 

Old-fashioned Applesauce Cake

Yield: Makes a 9-inch cake

Author: Linda Ditch

This cake makes a lovely after-school snack, after-dinner dessert, or even a tasty companion to my morning coffee. (Yes, cake for breakfast!)

Ingredients

• 2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/3 cup oil (avocado, canola, or vegetable)
• 1 1/3 cup granulated sugar
• 1 large egg
• 1 cup unsweetened applesauce
• 1/3 cup water
• 1/3 cup walnuts, chopped
• 2/3 cup raisins
• Confectioners’ sugar, for garnish

Instructions

1. Preheat the oven to 350 degrees F. Spray a 9-inch square cake pan with non-stick spray and set aside.
2. In a medium bowl, whisk together the cake flour, baking soda, salt, and spices. Set aside.
3. In a large bowl, use a mixer to beat together the sugar and oil. Beat in the egg and then the applesauce. Mix in half the flour-spice mixture, then the water, and then the remaining flour mixture until smooth. Fold in the walnuts and raisins.
4. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, or until a cake tester comes out clean. Set on a cooling rack in the pan for 5 minutes, and then remove the cake from the pan onto the rack to finish cooling. Sift confectioners’ sugar over the top for decoration, if desired.

Lemon Drizzle Bundt Cake

 

Since first hearing about a lemon drizzle cake on The Great British Baking Show, I’ve wanted to try making one. I love lemon confections with the perfect combination of tart and sweet. While lemon bars are also a favorite, cakes are so much simpler to make. 

Or so I thought. 

It took me three tries to get this recipe right. I was inspired by one I saw on Instagram made by Irish cookbook author Clodagh McKenna and a traybake version (made as a rectangular cake pan instead of round) by the iconic Mary Berry. Both recipes used the same ingredients and amounts for the actual cake. It was the method of mixing and the drizzle that differed. 

For my first attempt, I baked it in the 8-inch cake pan McKenna’s recipe recommended. (Actually, her instructions called for a 20-22 cm round cake tin, which is right around 8 inches.) 

Well, I had a disaster on my hands. The sides of my cake pan weren’t high enough, and the batter spilled over into the bottom of the oven. My smoke detectors blared as the lovely lemon batter turned black as I tried to clean it out. What was left in the pan continued to bake, but it sunk in the middle. However, it tasted great!

For the second attempt, I used a 9-inch cake pan. It worked well, except the cake again sunk in the middle. I mean, it sank—to about half the size of the edges. 

It looked terrible even though it tasted delicious.

I researched why cakes sink in the middle and came up with two possibilities: One, I opened the oven door too early before the cake could firm up. Though I never looked inside until the timer went off, both cakes seemed to take a long time to firm up in the middle—way past the time noted in the recipes. 

The other possibility was too much leavening in the recipe. I wondered if the extra baking powder was too much when using self-rising flour, which also contains baking powder. Maybe the British “self-raising” flour was different than that found in the U.S.? It turns out our self-rising flour actually has less baking powder, plus salt. So, too much leavening probably wasn’t the issue.

Then I saw a couple of recommendations online for using a Bundt pan instead of a cake pan. This type would allow the center of the cake to bake at the same rate as the outside edge. 

As you can see, that did the trick! 

Lemon juice drizzled over the still-hot cake makes it moist and tart, while the glaze gives it an additional lemon flavor kick.  

This cake makes a tasty summer dessert easy to both create and serve at an outdoor gathering. I also plan to enjoy it in the winter, when a lemony treat would brighten a cold, dreary day. 

Lemon Drizzle Bundt Cake

Yield: 10 to 12

Author: Linda Ditch

Ingredients

• 225 grams unsalted butter, softened
• 225 grams granulated sugar
• 4 eggs at room temperature
• 4 tablespoons whole milk
• 275 grams self-rising flour
• 2 teaspoons baking powder
• Zest of 2 lemons
• Juice of 2 lemons
• For the glaze:
• 175 grams confectioner’s sugar
• 3 tablespoons lemon juice
• Lemon zest for garnish

Instructions

1. Preheat the oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray and set aside.
2. In the bowl of a mixer with a paddle attachment, add all of the cake ingredients except for the lemon juice. Beat until well mixed and smooth, starting the mixer slowly so the flour doesn’t fly out everywhere. Spoon the batter into the Bundt pan and gently level the top with a spatula.
3. Bake for 30 to 35 minutes, or until the cake is lightly browned and a skewer inserted into the cake comes out clean. Allow the cake to cool in the pan on a rack for 10 minutes.
4. Turn the cake out of the pan onto the cooling rack with a piece of waxed paper or parchment paper placed under the rack to catch any drips. Using a toothpick or skewer, poke holes all over the top of the still-warm cake. Then slowly spoon the lemon juice, a teaspoon at a time, over the top of the cake, so it absorbs into the cake. You will see it soak in. Go slowly, or the juice will just run off the top. A few drips are okay as long as most of the liquid soaks into the cake. Leave the cake to finish cooling on the rack.
5. Once the cake is cool, whisk together the glaze ingredients until smooth and slowly pour over the top of the cake. You want the glaze thin enough to ooze down the sides of the cake but also thick enough to stay mainly on the cake.
6. Allow the glaze to firm up slightly, and then move the cake to a serving plate. Garnish with lemon zest.

Created using The Recipes Generator

Ginger Carrot Tea Cake with Orange Glaze

I miss traveling. Since the Covid pandemic started last year, I've daydreamed about all the places I will visit once things get better. Top on my list is a return to the United Kingdom. My last trip there was in 1992. 

Mom and I have spent the past year streaming a variety of British television programs like Great British Baking Show, Land Girls, Midsomer Murders, Shakespeare and Hathaway, Call the Midwife, Inspector Lewis, Death in Paradise, and Father Brown. (We're also fans of Australian shows My Life if Murder, 800 Words, and Miss Fisher’s Murder Mysteries.) Add to that numerous PBS Masterpiece shows, such as the current All Creatures Great and Small and Miss Scarlett and the Duke, and it’s easy to understand how we’ve become proper anglophiles in this house.

I find myself drinking a lot more tea. Maybe because anytime a crisis happens in these programs, someone always says, “I’ll put the kettle on.” A pandemic is a crisis, right? 

I’ve always enjoyed the occasional cuppa, but now it’s an almost daily ritual. However, my tea time is a cup in the evening after dinner, with just a random cup in the late afternoon. 

Tea cuisine is also a favorite of mine. I love scones loaded with strawberry jam and clotted cream, buttery shortbread cookies, and crisp cucumber or watercress sandwiches. 

However, tea cakes are my number one selection. Also known as loaf cakes, these sweet treats are just the right size for my small household, and they aren’t loaded with frosting. In the past, I’ve posted recipes for Walnut Apricot Tea Bread, Honey Spice Loaf, and Orange Marmalade Teacake. 

This recipe for Ginger Carrot Tea Cake is now my favorite. Moist and flavorful, with a hint of ginger and the brightness of orange—perfect!  You’ll notice I’ve listed the measurements for the ingredients by weight first, then volume. Paul Hollywood and Mary Barry have made me a food scale convert. Trust me, using a scale is soooo easy, more accurate, and with less clean-up! 

I’ve also posted in the past instructions on how to make a proper pot of tea. You’ll find them here.

Are you a tea fan? What kind do you like most? And are you streaming shows from across the pond? I’d love to hear about your favorites so I can get some new ideas for my next binge-watching venture.

Cheers!

 

Yield: 1 9 x 5-inch loaf

Author: Linda Ditch

Ginger Carrot Tea Cake with Orange Glaze

A flavorful tea cake, with just a hint of warm ginger and a bright orange glaze.

Ingredients

• For the cake:
• 225 grams (1 3/4 cups) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 225 grams (1 cup packed) light brown sugar
• 2 large eggs at room temperature
• 3/4 cup canola oil
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon kosher salt
• 3 medium carrots, grated (165 grams/1 1/2 cups packed)
• For the glaze:
• Zest and juice from 1 medium orange
• 100 grams (1 cup) confectioners’ sugar

Instructions

1. Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with non-stick cooking spray. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
3. In a large bowl, whisk together the brown sugar and eggs by hand for two minutes until light an and silky. Add the oil, cinnamon, ginger and salt, and whisk until smooth and combined. Add the dry ingredients and combine together with a rubber spatula until smooth. Fold in the grated carrots.
4. Pour the now thick batter into the prepared loaf pan and smooth out the top. Bang the pan on the countertop a couple of times to allow any air bubbles to rise to the surface. Bake for 50 to 60 minutes, until the cake is golden and a tester comes out clean.
5. Remove the loaf pan from the oven and set it on a cooling rack for 10 minutes. Then remove the cake from the pan onto the rack and allow it to cool completely.
6. To make the glaze, place the confectioners’ sugar and orange zest into a small bowl. Wisk in the orange juice a bit at a time until the glaze ins pourable but still thick. Place the cooling rack on top of a piece of waxed paper or foil. Pour the glaze over the top of the cake, allowing it to ooze down the sides. All the glaze to set for a few minutes before slicing the cake.
7. Store cake wrapped in plastic wrap at room temperature.

Created using The Recipes Generator

Apricot and Lavender Mini Almond Cakes

Is there someplace in the world you’ve always wanted to visit? For me, it would be the Provence region of France. Ever since I first read A Year in Provence by Peter Mayle, I’ve dreamed of smelling lavender fields, exploring the market in Apt on a Saturday morning, and sipping a pastis cocktail in a summer courtyard filled with vibrant flowers.

This is why I fell in love with Elizabeth Bard’s Picnic in Provence: A Memoir with Recipes. While I enjoyed her first book, Lunch in Paris, where she details her move to the City of Lights and falling in love with her French husband, this second book mirrored my own dreams of being an American adapting to life in a small Provence village. Ah, the warmth. Ah, the beautiful scenery. Ah, the luscious food!

Okay, it’s the food that attracted me the most. Especially the fresh produce and cheeses. Oh, and bread still warm from the boulangerie. And, of course, the wine!

Bard’s book is full of recipes I will spend the next few months exploring, especially when there is an abundance of produce at the farmer's market this summer. In the meanwhile, I enjoyed my French “trip” through the pages of her book while being stuck at home thanks to the pandemic currently harassing our world.

I did make her Apricot and Lavender Mini Almond Cakes for Easter dessert! My pantry had a container of culinary lavender purchased for just such an occasion, and I used canned apricots since fresh aren’t in season. 

These cakes were a lovely treat for the holiday! They were also very easy to make. A perfect south-of-France indulgence to enjoy here in northeast Kansas.

Yield: 12 cakes

Author: Linda Ditch

Apricot and Lavender Mini Almond Cakes

Adapted from a recipe in Picnic in Provence by Elizabeth Bard

Ingredients

• 7 tablespoons room temperature unsalted butter
• 1/2 cup and 2 tablespoons granulated sugar
• 2 eggs at room temperature
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 3/4 cups ground almond flour (I used King Arthur brand)
• 1 pinch salt
• 1/4 teaspoon culinary lavender grains, plus a few for garnish
• 12 small apricot halves (I used canned, drained and patted dry with a paper towel)
• Light brown sugar, for garnish

Instructions

1. Preheat the oven for 400 degrees F. Line a muffin tin with 12 foil cupcake liners. (Must be foil because paper will stick!) Spray each liner with non-stick cooking spray. Set aside.
2. In a large bowl, whip the butter and sugar together until combined and fluffy. (I used a hand mixer.) Beat in the eggs, one at a time, until well combined. Mix in the almond and vanilla extracts.
3. Fold in the almond flour until combined. Mix in the salt and lavender grains.
4. Divide the batter evenly between the 12 cupcake liners, about 1 1/2 tablespoons per liner. Lightly press one apricot half, skin-side down, into each cup, followed by a small pinch of brown sugar. Top with 2 or 3 grains of lavender. (Be careful not to go overboard with the lavender or the cakes will taste like soap.)
5. Place the muffin tin into the preheated oven and bake for 20 minutes, or until golden brown. Remove and set on a wire rack to cool. Serve with whipped cream.

Created using The Recipes Generator

Family Recipe File Crazy Chocolate Cake

(Update March 25, 2020: Who knew when I posted this in 2011 we would be going through a pandemic 9 years later! What's great about this recipe? You don't need eggs or milk, which can be hard to find right now! And we all need chocolate, right?)

This has to be the easiest chocolate cake to make—ever! As I was looking through my Mamaw’s recipe box to find another recipe to share with you, I came across this Crazy Chocolate Cake recipe. I remember making it growing up, so my mom must have the recipe too, though I don’t know if Mamaw gave the recipe to Mom or vice versa. This is one of the few times Mamaw didn't write where she got the recipe on the card.

What is great about this cake is you mix it together in the same pan in which you bake it. No mixer. No bowl. Just the baking dish and a fork. And no eggs or milk, either! The vinegar in the mix helps the cake rise. From what I’ve read, this recipe (and many others similar to it) was developed during the Great Depression as a cost-effective way to make a chocolate cake without expensive ingredients.

The cake is tasty without frosting—moist, rich and chocolaty. I just dust it with powdered sugar. But feel free to top it with your favorite frosting. Enjoy!

Author: Linda Ditch

Crazy Chocolate Cake

A Great Depression-era cake made without eggs and milk, mixed and baked in one pan.

Ingredients

• 2 1/4 cups flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 8 tablespoons cocoa powder
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons vinegar
• 1/2 cup cooking oil
• 1 1/2 cups water

Instructions

1. Preheat oven to 350 degrees F. Sift the dry ingredients into a 12 x 7 1/2 x 2-inch baking pan.
2. Mix together and make 3 indentations in the dry ingredients. Into one hole, put vanilla, into another put vinegar, and into third put cooking oil. Pour water over all and mix batter well with a fork.
3. Bake for about 30 minutes or until the center springs back to the touch. After cooling, dust the top with powdered sugar. (optional.)

Extreme Chocolate Bundt Cake

Okay, I’ll be brave and admit it: I hate Valentine’s Day. All my life it has been the most disappointing holiday of the year. In school, I got lots of Valentine’s in my carefully decorated shoebox, but never one from that special boy who held my heart at the time…probably because he didn’t know about my crush on him. I never had a secret admirer, or if I did, he was so secret he didn’t tell me.

As an adult, I either wasn’t in a relationship or had just ended one when the holiday rolled around. In the decade+ I was with my ex, he saw Valentine’s Day as more of a chore than a special day to show your love how much you cared.

The holiday was at its best the three and a half years I was with my late husband, The Picky Eater. On our first one, he said he was going to cook dinner for me. Considering his lack of culinary interest and skill, I was a bit concerned. However, he was so excited at the prospect, I enthusiastically, if somewhat warily, agreed. Maybe he would let me help?

           

When the day arrived, The Picky Eater headed to the grocery store. On his way home, he called to say I was banished to the bedroom until dinner was ready! After he got home, I could hear him rustling grocery bags in the kitchen, and the microwave was getting a workout. 

           

Finally, he said dinner was ready. I emerged to a table decorated with flowers, and a meal of fried chicken with all of the fixings—mashed potatoes, gravy, green beans, and rolls—all from the grocery store’s prepared foods section. He stood by the table, grinning, proud of his accomplishment.

           

I never felt so loved.

Whether you’re on your own this Valentine’s Day (I once had a group of single friends hold a horror movie marathon on the day!) or with someone special, you can’t go wrong with chocolate to celebrate. While there are all kinds of fancy chocolate treats available, they would be hard pressed to beat out this Bundt cake for chocolate supremacy. It is easy to make and has the most kicked-up chocolate flavor of any cake I’ve ever tasted. It is over-the-top chocolatey! 

This cake is so good it will make you look forward to Valentine’s Day, with or without a sweetheart!

Extreme Chocolate Bundt Cake

Adapted from a recipe by King Arthur Flour

 

The original recipe says you can use either natural or Dutch-processed unsweetened cocoa powder. I used Hershey’s Special Dark, which is a combination of both types and made the cake wonderfully chocolatey. The recipe also calls for coffee, which doesn’t give it a mocha flavor but does enhance the chocolate flavor even more. However, you can substitute water if you wish. The original recipe also recommends testing the cake for doneness with a piece of uncooked spaghetti, which worked great!

For cake:

1 cup cold coffee

2 sticks (16 tablespoons) unsalted butter

3/4 cup unsweetened cocoa powder of choice

2 cups sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon kosher salt

2 cups all-purpose flour

2 teaspoons vanilla

2 large eggs

1/2 cup sour cream

For icing:

2/3 cup semisweet chocolate chips

1/4 cup heavy cream

Preheat the oven to 350 degrees F. Spray the Bundt pan with non-stick cooking spray and set aside.

To make the cake: Into a microwave safe bowl, place the coffee, butter, and cocoa powder. Heat on high at 30-second intervals until the butter melts. Remove from the microwave and whisk the ingredients together until smooth, and then set aside to cool for 10 minutes.

In the bowl of a stand mixer, place the sugar, baking powder, baking soda, salt, and flour. Mix for a few seconds to combine.

In a small bowl, whisk together the vanilla, eggs and sour cream. Set aside.

Turn the mixer on low. Pour the cooled chocolate mixture into the sugar-flour mixture and mix until combined, making sure to scrape down the sides and bottom of the bowl. Then add the egg-sour cream mixture and mix until well combined.

Pour the batter into the prepared Bundt pan. Bake for 45 to 55 minutes, or until your cake tester comes out clean. Remove the pan from the oven and set on a wire rack to cool for 5 minutes. Then turn the cake over but leave it in the pan to cool for another 5 minutes. Remove the pan and allow the cake to cool completely before adding the icing.

To make the icing: Put the chocolate chips and cream into a microwave-safe bowl or mixing cup. Microwave at 30-second intervals until the cream just begins to bubble. Remove from the microwave and whisk the mixture together until it’s smooth. Pour the icing over the top of the cooled cake.

Old Fashioned Caramel Cake

The idea of making a caramel cake was inspired by an episode of America’s Test Kitchen. I don’t remember ever having this traditional southern cake in the past, but it seems like an old-fashioned recipe to me, perhaps because the many versions I came across in my research were described as ones made by grandmothers for generations.

The cake itself is just a traditional butter cake. The key is to use a recipe that creates a somewhat dense cake that will support the frosting and one that is not too sweet to balance out the very sweet caramel frosting. The original recipe calls for buttermilk. Since I hate buying buttermilk just for the small amount needed in a recipe, I used the substitution of whole milk mixed with a little white vinegar.      

Many frosting recipes call for heating the sugar and butter to the softball stage. What I like about the ATK recipe is there’s no thermometer to watch. The trick is actually frosting the cake. After mixed, the frosting is still warm and somewhat runny. The key is to let it cool enough to frost the cake, but not so much it sets up.

This cake was a hit with everyone who tried it. I love the way the delicious caramel frosting gets a sugary crust on the outside after it sets but remains creamy on the inside. The frosting also helps keep the cake moist.

Author: Linda Ditch

Old-Fashioned Caramel Cake

This old-school cake, adapted from an America’sTest Kitchen recipe, is perfect for a Sunday dinner dessert or a celebration.

Ingredients

• For the cake:
• 1/2 cup whole milk
• 1 1/2 teaspoons white vinegar 
• 4 room temperature eggs
• 2 teaspoons vanilla
• 2 1/4 cup all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 16 tablespoons unsalted butter, cut into pieces and softened
• For the frosting:
• 12 tablespoons unsalted butter, divided, cut into pieces and softened
• 2 cups packed dark brown sugar
• 1/2 teaspoons salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 2 1/2 cups confectioners’ sugar, sifted

Instructions

1. To make the cake, preheat the oven to 350 degrees. Butter and flour 2 9-inch cake pans and line the bottoms with parchment paper. Set aside.
2. In a medium bowl, pour in the whole milk and vinegar, and allow to sit for 5 minutes. Then whisk in the eggs and vanilla. Set aside.
3. In the bowl of a stand mixer, add the flour, sugar, baking powder, baking soda, and salt. Mix to combine. With the mixer on low, add the butter a piece at a time until it mixes in and creates a sandy texture with only small pea-sized butter pieces left. Pour in half of the milk and egg mixture and beat on medium-high until light and fluffy. Slowly pour in the rest of the milk/egg mixture and mix until combined.
4. Pour equal amounts of the cake batter into the prepared cake tins. Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. (One of my pans took 25 minutes, the other took 28 minutes.) Allow the cakes to sit in the pans for 10 minutes, and then turn them out onto cooling racks to cool completely.
5. To make the frosting, place 8 tablespoons of butter and the brown sugar and salt into a large saucepan. Set over medium heat and bring just to a boil. Whisk in the cream and bring the mixture back to just a boil. Remove from the heat and whisk in the vanilla.
6. Pour the butter/sugar mixture into the bowl of an electric mixer. At low speed, slowly add the confectioners’ sugar until blended. Then, on medium speed, beat the mixture for 5 minutes until the frosting is a pale brown color and still warm but not hot. Add the rest of the butter, a piece at a time, and beat until the butter is melted and the frosting is light and fluffy.
7. Place one of the cakes on a serving plate. Spread the surface with some of the frosting, and then add the other cake on top. Frost the rest of the cake, working quickly before the frosting sets. Allow the frosting to set on the cake a few minutes before serving.

Created using The Recipes Generator