Strawberry Birthday Delight

Cake recipe thanks to the Pioneer Woman

CAKE

    2 sticks Butter

    4 Tablespoons (heaping) Cocoa Powder

    1 cup Boiling Water

    2 cups Flour

    2 cups Sugar

    ¼ teaspoons Salt

    ½ cups Buttermilk

    2 whole Eggs

    1 teaspoon Baking Soda

    1 teaspoon Vanilla

    1-½ cup Nutella

    Strawberries

    2 pints Strawberries, Hulled And Sliced

    ¼ cups Sugar

    1 teaspoon Vanilla

     

WHIPPED CREAM

    2 cups Heavy Cream

    ½ cups Powdered Sugar

 Preheat oven to 350F degrees.  Line two round cake pans with parchment paper.  Spray with PAM.

 In a medium saucepan, melt the butter, add the cocoa powder and mix well.  Pour in the water, combine and bring the mixture to a boil for about 20 seconds.  Remove from heat and set aside

In a medium bowl mix together the buttermilk, baking soda, eggs, vanilla.  Set aside.

In a large mixing bowl combine the flour, sugar and salt

Stir in the chocolate mixture, stirring gently

Now pour in the buttermilk mixture and stir in gently until completely combined

Next, pour cake batter in to prepared pans and bake in oven for 17-20 minutes, until the middle doesn't jiggle.

When done, cool by removing from the pan.  Turn bottom side up and carefully remove parchment paper.

While the cakes are cooling, now it's time to hull, rinse and slice the strawberries

Gently stir in the sugar and vanilla.  Set aside for at least 15 minutes.  Drain off excess juice (I saved it for the special drink I was making - see below this recipe)

In a large mixing bowl, whip the heavy cream and powdered sugar in high speed until it's thick and fluffy

Spread about half of the Nutella on the flat side of a cake

On top of the Nutella, spread half of the whipping cream

Stand back and admire.  Try not to feel like you're having a Close Encounters moment, this. is. not. Devils Tower!

Add half the strawberries on top of the whipped cream.  I could really stop here and consider it done BUT since I have more ingredients, might as well finish it off

Take the second piece of cake, bottom side up and carefully place it on top of the strawberries pressing down gently.  Repeat rest of the layers

and there folks, is the delicious masterpiece

We added some birthday candles.  We surprised our daughter-in-law with a small family gathering with a birthday cake.  She loves strawberries and what a great reason to make this lovely recipe

and here's the birthday girl blowing out the candles

we then topped it off with this delicious

Strawberry Rosemary Gingerale drink thanks to the blog, "A Less Processed Life"

Strawberries can be so good in a variety of ways.  What is your favorite?

We had been secretly planning to do something for my daughter-in-law who's birthday is coming up soon.  As soon as the Pioneer Woman posted this on Facebook I immediately knew I was going to make this for her my DIL's surprise birthday party.  This will from now on be my basic go to chocolate cake.  Not only is it from scratch but it's so moist and deliciously chocolatey good.  Best homemade, from scratch cake I've made ever!

We had a great time with the grandkids and family this weekend, savoring every moment!

Patriotic Berry Trifle

by Sunny Anderson

1/4 cup plus 2/3 cup sugar

1/4 cup Limoncello or fresh lemon juice

1/4 tsp. almond extract

1 premade angel food cake, cut into 1-inch slices

1 pound cream cheese, at room temperature

2 cups heavy cream, at room temperature

2 pints blueberries

2 pints strawberries, hulled and sliced

Heat 1/4 cup sugar, the Limencello or lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves.  Remove from the heat and stir in the almond extract (sorry, I completely forgot to take a picture of this part).

Brush both sides of each slice of cake with the syrup.  Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium-speed until smooth and light.  Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish.

Sprinkle evenly with a layer of blueberries.

Dollop* half of the cream mixture over the blueberries and gently spread.

Top with a layer of strawberries

Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries.

Top with remaining cream mixture.  Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern.  Cover and refrigerate 1 hour.

I looked on the FOODTV website for a patriotic dessert and this was the first picture that popped up.  I was so thrilled as I didn't have to spend hours looking for that perfect recipe as it seems I sometimes do.  Not only did it look delicious and pretty but it was also so simple.  Sunny did not add the Limoncello, instead I did.  I used the Limoncello for another trifle I made a couple of months ago, I figured that it wouldn't hurt to use it for this one and it came out perfect!  *I don't understand why she said to have the heavy cream at room temperature.  I have always learned that the cream needed to be well chilled in order for it to turn into whipping cream.  I was very reluctant but I followed the recipe hoping it would turn out perfect.......well it didnt'!  Just as I thought.  I think I had it mixing in my mixer for at least 10 minutes and it never "peaked".  I even at cream of tartar, it may have helped a teensy bit but still not enough, my whipping cream was lame and liquidy.  I was so upset but I had no choice and had to use it the way it was.  When it was time for dessert, it had set and thickened a little bit while in the refrigerator but overall, the flavors were perfect.  It's a great tasting dessert and hours later when hubby and I had another serving, the cream had thickened even more.  The angel cake had also soaked up the berry juices and the Limoncello syrup, MERCY!!!  Mmmm,  I LOVE SUMMER TIME!!!!

I partied at:

     
This recipe was featured on:

Chocolate Pudding Cake

by Andrew Schloss - Art of Slow Cooking  (click on photo for larger image)

Nonstick oil spray
1 Cup flour
2 tsps. baking powder
1/4 tsp. salt
1 cup granulated sugar, divided
1/2 cup unsweetened cocoa powder, divided
1/2 cup milk
1 tsp. vanilla extract
1/4 cup vegetable oil
1/2 cup dark brown sugar
1 cup boiling water or coffee


Spray a 1 1/2 qt. souffle' dish with oil and set aside.


Combine the flour, baking powder, salt, 3/4 cup of the granulated sugar, and 1/4 cup of the cocoa in a mixing bowl.  Add the milk, vanilla, and oil and mix into a stiff batter.  Scrape into the prepared dish and smooth the top.


Mix the brown sugar, the remaining 1/4 cup granulated sugar, and remaining 1/4 cup cocoa in a small bowl, sprinkle in an even layer over the top of the batter.  Pour the boiling water or coffee over all.


To continue with slow cooker method:  Set the dish inside a 6 qt. slow cooker and cover the top of the slow cooker with a folded kitchen towel, and then with the cooker lid.  Cook on high for 2 1/2 hours, or until the top of the cake is set and the bottom is still syrupy.  Cut into wedges  or spoon onto plates, using the syrup on the bottom as sauce.


To continue with oven method:  Place dish into 350 degree pre-heated oven.  Bake for 25 minutes.  Let set for a few 2-3 minutes.  Cut into wedges or spoon onto plates, using the syrup on the bottom as sauce.


I bought a new camera because my old one broke.  I could use my Blackberry camera which I often do (but I'm afraid I'm going to ruin it by getting food particles in it) but this new one I just bought is being sent back :(  It says it's a 10mgp but it's  all lies!!  Every picture I took as I cooked this recipe came out fuzzy, blurry and horrible color.  I'm very disappointed only because I'm not able to show you all the pictures that I took of this ooooey-goooey, chocolately deliciousness.  I had to resort to my Blackberry to take the top picture.  So anyway, this recipe is really simple, the hubby, grandma and I enjoyed it immensely and unfortunate for my waistline but fortunate for our palate it's so easy to make, it's going to be a favorite for days, weeks, months and years to come :)  ~isavortheweekend