Cinnamon Sugar Sheet Cake

Cinnamon Sugar Sheet Cake…say that five times fast! It’s my daughter Rachel’s birthday and she is far away from me in another state. The only way I know to feel better about that situation (without getting on a plane), is to bake a cake.

Cake:
1 cup butter
1 cup water
2 cups sugar
2¼ cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
2 eggs
1 tsp vanilla
1/2 cup sour cream

Preheat oven to 375°, spray 12’x17″ sheet pan. In large microwave proof bowl, heat butter and water for about 2½-3 minutes on 50% power in the microwave; whisk until butter is melted. Add sugar, flour, baking soda, cinnamon, salt, and nutmeg; whisk until smooth. Add eggs, vanilla, and sour cream. Whisk until well combined and smooth batter. Pour batter into prepared pan. Bake 20-25 minutes, test center with pick. Make frosting right before cake is baked.

Frosting:
1/2 cup butter
6 Tbl milk
4 cups powdered sugar
1 tsp vanilla
cinnamon sugar
crystal sugar

In saucepan, heat butter and milk to melt butter and just after mixture starts to boil remove from heat. Whisk in powdered sugar and vanilla. Spread evenly over warm cake. Sprinkle cinnamon sugar and crystal sugar evenly over frosting. Garnish with chopped pecans, walnuts, sprinkles, white chocolate curls, if desired.

One Year Ago: Pear Pecan Bread

Two Years Ago: CHOCOLATE!

Three Years Ago: Pumpkin Spice Cake

Peanut Butter Sheet Cake with Chocolate Peanut Butter Frosting

One of my very favorite desserts is Chocolate Sheet Cake. Now, after making this cake, I believe it’s a toss up! Both excellent. In the future when I make sheet cake I will just have to make two, one of each!

Peanut Butter Sheet Cake:
2 cups flour
2 cups sugar
1 tsp baking soda
1/4 tsp salt
3/4 cup butter
1 cup water
1/2 cup peanut butter, crunchy or smooth you choose
1/4 cup oil
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Preheat oven to 350°. Spray a 15″x10″ sheet pan with non-stick spray. In large bowl, stir together flour, sugar, baking soda, and salt, set aside. Combine butter and water in saucepan, bring to boil. Remove from heat and stir in peanut butter and oil. Stir mixture into dry ingredients. Stir together eggs, buttermilk, and vanilla, stir into peanut butter mixture until well blended. Spread batter in prepared pan. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. While cake bakes, make frosting to pour on as cake comes from oven.

Chocolate Peanut Butter Frosting:
1/4 cup butter
4 Tbl peanut butter, crunchy or smooth you choose
6 Tbl milk
4 Tbl unsweetened cocoa
3¾ cups powdered sugar
1 tsp vanilla

In saucepan, stir together butter, peanut butter, milk, and cocoa over medium heat just until starts to boil.  Remove from heat, stir in powdered sugar, and vanilla until smooth.  Pour over warm cake.

One Year Ago Today: Baked Apple Fritters

Two Years Ago Today: Strawberry Lemon Bars

Cream Cheese Sheet Cake

I am trying different recipes for the wedding reception and open house. Groom is from Utah and Bride is from Washington, so we are planning events in both states. We love homemade sheet cake, feeds a lot of people and my husband says, “perfect ratio of cake to frosting”. This is an interesting cake, it uses six eggs and is a little bit different texture. I wasn’t sure about it as it can out of the oven, but then, frost it and eat it…YUM! Recipe from busymomblogs.com.

Cake:
1 cup plus 2 Tbl butter, softened
6 oz cream cheese, softened
2¼ cups sugar
6 eggs
3/4 tsp vanilla
2¼ cups cake flour

Preheat oven to 325°. In large bowl, cream butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into greased 15″ x 11″ baking sheet pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Frosting:
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup semisweet chocolate chips

Combine sugar and milk in saucepan; bring to boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Spread over cake. 24-30 servings.

One Year Ago Today: Cheese Bread

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Frosted Sugar Cookie Bars

When you are craving a delicious frosted sugar cookie but don’t feel like doing the rolling and cutting, this is the recipe.  Make the dough, press into pan, bake, and frost.  It makes a large cookie sheet full.  It was a hit with the whole family, gone quickly.  Tastes like a soft, creamy frosted sugar cookie in square form!  Simply delicious!

Sugar Cookie Bars:
1 cup butter, softened
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Preheat oven to 375°.  With electric mixer, cream butter and sugar.  Mix in eggs one at a time, add vanilla and mix well.  Mix together flour, salt, baking soda, and baking powder.  Add dry ingredients and mix well.  Press into greased cookie sheet (mine is about 17″x12″).  Bake 12-14 minutes.

Frosting:
1/2 cup butter, softened
1/2 cup shortening
4 cups powdered sugar
5 Tbl milk
1 tsp vanilla

Whip all frosting ingredients with electric mixer (can put food color in frosting if desired).  Spread over completely cooled bars.  Sprinkle with colored sprinkles or jimmies.  Cut into bars.

One Year Ago Today:  Date Nut Pinwheel Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Cherry Bars

This is a recipe that I grew up with, a family favorite.  It is from pillsbury.com they call them bars but to me it is cake.  It is an incredibly moist fudgy cake with bites of sweet cherry, and a ganache like frosting.  Make a 13″x9″ cake or a sheet cake to feed more.  A quick fix for dessert at home or travels well to take and share with others.

1 chocolate cake mix
1 can (21 oz) cherry pie filling
1 tsp almond extract
3 eggs

Preheat oven to 350°.  Decide whether you will use a 13″x9″ pan or 15″x10″ sheet pan, spray with non-stick cooking spray and flour.  In large bowl with electric mixer, combine cake mix, cherry pie filling, almond extract, and eggs.  Mix until well combined.  Pour into prepared pan and bake for 25-35 minutes for 13″x9″ and 20-30 minutes for 15″x10″.  Watch carefully and test with toothpick in center to come out clean.  Make frosting.

5 Tbl butter
1 cup sugar
1/3 cup milk (I use cream)
1 cup semi-sweet chocolate chips

In small saucepan, combine butter, sugar, and milk.  Bring to boil.  Boil 1 minute, stirring constantly.  Remove from heat and stir in chocolate chips until smooth.  Pour and spread over warm cake.  Cool completely.

One Year Ago Today:  Favorite Chocolate Chip Cookies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Maple Nut Sheet Cake

We have always loved my mom’s chocolate sheet cake, amazing.  So, when I see another flavor it’s fun to try it out and see how the family likes it.  This recipe is wonderful, a lot like eating a maple bar in cake form.  Sheet cake is easy to make, moist and flavorful, and  serves a lot of people.  My husband says sheet cake has the perfect amount of cake with the perfect amount of frosting in every bite, I agree!

Maple Cake:
3/4 cup butter
1 cup water
2 eggs
1½ cups sugar
1/2 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp salt
1½ tsp maple extract

Preheat oven to 350°.  Boil butter and water in microwave.  In large bowl with electric mixer cream eggs, sugar, and sour cream.  In medium bowl combine flour, baking soda, and salt.  Add butter/water mixture alternately with dry mixture to egg/sugar mixture.  Add maple extract and mix well.  Pour into sprayed 15″ x 10″ pan.  Bake for 22-25 minutes or until cake tests done in center.  Cool.

Maple Frosting:
1/2 cup butter, softened
3½ cups powdered sugar
1/4 cup milk
1 tsp maple extract
1 cup chopped walnuts

With electric mixer, cream butter, powdered sugar, milk, and maple extract.  Mix until smooth, adding more milk by tablespoon until perfect frosting consistency.  Spread over cooled cake and sprinkle with walnuts.  Adapted from singingwithbirds.com.

One Year Ago Today:  Bacon Pull-Apart Bread

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.