Cakes

I have been meaning to post the recipes and pictures of these awesome yummy cakes I made over the past few months - they are so good and I would definitely recommend all of them! The berry torte one is especially good for summer, especially if the raspberries are on sale. :)

This one I made for the Servant Team thank you dinner. Soo good - if you love maple flavoring you'll love it. The icing is so light and fluffy and not too sweet, which I love.

Maple Mocha Brownie Torte

"This impressive-looking dessert is at the top of my list of speedy standbys. It's simple to make because it starts with a boxed brownie mix. Then the nutty brownie layers are dressed up with a fluffy frosting that has a rich creamy texture and irresistible maple taste." —Amy Flory Cleveland, Georgia

SERVINGS: 12

TIME: Prep: 30 min. Bake: 20 min. + cooling

Ingredients:

• 1 package brownie mix (13-in. x 9-in. pan size)
• 1/2 cup chopped walnuts
• 2 cups heavy whipping cream
• 2 teaspoons instant coffee granules
• 1/2 cup packed brown sugar
• 1-1/2 teaspoons maple flavoring
• 1 teaspoon vanilla extract
• Chocolate curls or additional walnuts, optional

Directions:

Prepare batter for brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour into two greased 9-in. round baking pans.
Bake at 350° for 20-22 minutes or until a toothpick inserted 2 in. from the edge comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream and coffee granules until stiff peaks form. Gradually beat in brown sugar, maple flavoring and vanilla.
Spread 1-1/2 cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store in the refrigerator. Yield: 12 servings.

Raspberry Orange Torte!

This was actually made as a gift/birthday cake for sweet Lindsay Thompson. :)

Guests are sure to be dazzled by this super-moist dessert from our Test Kitchen that’s ideal for special occasions. A rich orange cream filling is spread between the cake layers for a luscious look and taste.

SERVINGS: 10-12

TIME: Prep: 25 min. Bake: 30 min. + cooling

Ingredients:

• 1 package (18-1/4 ounces) white cake mix
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 2 cups heavy whipping cream
• 1 carton (8 ounces) Mascarpone cheese
• 3/4 cup sugar
• 2 tablespoons orange juice
• 1/2 teaspoon grated orange peel
• 2 cups fresh raspberries

Directions:

Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
Press sweetened raspberries through a sieve; discard seeds. Set raspberry puree aside. In a small bowl, beat cream until stiff peaks form. In a large bowl, beat the Mascarpone cheese, sugar, orange juice and orange peel. Fold in whipped cream.
Cut each cake into two horizontal layers. Place bottom layer on a serving plate. Brush with about 1/4 cup raspberry puree. Spread with about 1 cup cream mixture; top with 1/2 cup fresh raspberries. Repeat layers three times. Refrigerate until serving. Yield: 10-12 servings.

Triple Layer Banana + PB Cake
This I made at home - mainly because I knew my dad would love it... He's a sucker for PB and banana sandwiches. It turned out well, but I added a little too much milk to the icing when I made it - so be wary of that! It ended up being runny, but still super good - and we had leftovers in a bowl for drizzling that way. But it would have been better if it were firmer. Oh well.

TIME: Prep: 20 min. Bake: 25 min. + cooling

Ingredients:

• 3/4 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1-1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• FROSTING:
• 6 tablespoons peanut butter
• 3 tablespoons butter, softened
• 5-1/4 cups confectioners' sugar
• 8 to 10 tablespoons milk
• Peanut halves, optional

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the peanut butter and butter until smooth. Beat in confectioners' sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired. Yield: 14 servings.

All recipes from Taste of Home (my fav site for desserts).