Is It Really Better Than Sex? Cake

This is taken from Paula Deen's The Lady and Sons Just Desserts Cookbook.

It's a bit of a silly name. I would probably rename it to "Pineapple Surprise Cake" or something like that. It really is a wonderful cake though...so moist, cool and refreshing. A perfect cake for the summer. And simple to boot.

Ingredients

1 18.25-oz. box yellow cake mix (plus ingredients to prepare)
1 20-oz. can crushed pineapple
1 1/3 cups sugar
1 3.4-oz. box French Vanilla pudding (plus ingredients to prepare)
1 1/2 cups heavy cream
1 cup flaked, sweetened coconut, toasted (see note)

Directions

Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.
Prepare cake as directed on package. Pour into prepared pan. Bake 30 to 35 minutes. While cake is baking, combine pineapple and 1 cup of the sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and pierce holes in cake with a fork. Pour pineapple mixture over hot cake. Prepare pudding according to package directions. Spread over cake and refrigerate until thoroughly chilled. Before serving, beat cream and remaining sugar together with an electric mixer until stiff. Cover top of cake with whipped cream and sprinkle with toasted coconut.

To toast coconut: Spread in a thin layer on a cookie sheet. Place in a 350 degree oven. Watch very carefully because it can burn quickly. Stir as often as needed to ensure it browns evenly.

Serves 16 to 20.

Chocolate-Grand Marnier Cream Cake

I was on a mission to find a really great cake recipe as I was making my own 30th Birthday cake...so I wanted it to be no ordinary cake. This recipe comes from our Food & Wine 'Best of the Best' cookbook...it sounded great since orange and chocolate are one of my favorite combos. Everything went smoothly until I got to the creation of the cream frosting. The problem primarily was that I had no idea how long it would take to let the whipped cream come to room temperature in order for it to be able to combine with the chocolate...and I lacked the time to wait. With two failed attempts, I gave up and decided to improvise by creating a whipped cream filling using powdered cocoa instead of the melted chocolate. The color (very light brown) was not stunning enough to use as the outer frosting, so I used a chocolate ganache recipe for the outside. Unfortunately by the end I had run out of the Grand Marnier so not much made it into the final cake, but at least the orange extract makes a great substitute.
In the end, I was very happy with my birthday cake and so was everyone else. It looked awesome and tasted pretty great too. I could have done without the stress of things not going right, but I'm possibly a stronger person because of it.
I'll first list the original recipe and then the revised frosting recipe I used in the end. Try the original if you're feeling lucky. :-)

Original Recipe

CAKE:
1 1/4 cups all-purpose flour, sifted
1 teaspoon cream of tarter
1 teaspoon baking soda
2 tablespoons distilled white vinegar
2 tablespoons cold water
6 large eggs, at room temperature, separated
1 1/2 cups sugar
1 1/2 tablespoons finely grated orange zest
3 tablespoons fresh orange juice
1 teaspoons pure orange extract

CHOCOLATE-GRAND MARNIER CREAM
8 oz. bittersweet chocolate
2 cups heavy cream, at room temperature
2 tablespoons Grand Marnier

1. MAKE THE CAKE - Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans. In a medium bowl, whisk the flour with the cream of tarter and baking soda. In a small bowl, combine the vinegar with the cold water.

2. In a food processor, blend the egg whites until thickened, about 10 seconds. With the machine on, gradually pour the vinegar mixture through the feed tube and process until the egg whites are whipped, about 1 minute. Transfer the whites to a large bowl. Add the sugar and orange zest to the food processor and process until the zest is minced, about 30 seconds. Add the egg yolks, orange juice and orange extract and process until the mixture is smooth and thick, scraping down the side of the bowl halfway through, about 1 minute. Spoon the flour mixture in a ring around the egg yolk mixture, then spoon the whipped egg whites in a ring on top of the flour. Pulse twice, for 1 second each time, until almost fully incorporated. Scrape down the side of the bowl and pulse once more, just until the whites are fully incorporated.

3. Divide the batter between the prepared pans and bake for 35 minutes, until the cakes are deep golden and start to come away from the sides of the pans. Let the cakes cool in the pans for 5 minutes, then run a small, sharp knife around the edges of the cakes. Invert the cakes onto racks and let cool completely.

4. MAKE THE CHOCOLATE-GRAND MARNIER CREAM - In a medium bowl set over a medium saucepan of simmering water, melt the chocolate. Remove from the heat and let stand until cooled to room temperature. In a large bowl, whip the cream with the Grand Marnier until firm. Let stand to room temperature. Fold 1 cup of the whipped cream into the cooled chocolate, then fold the chocolate into the remaining whipped cream until no streaks remain.

5. Using a serrated knife, split the cakes in half horizontally. Place the top half of one of the cakes cut side up on a cake platter. Spread the cake with a 1/4-inch-thick layer of the chocolate cream. Top with the bottom half of the cake, cut side down. Repeat with another 2 layers of the chocolate cream and the remaining cake layers to make a 4-layer cake. Spread the remaining chocolate cream over the top and side of the cake. Refrigerate the cake for 2 hours, until the chocolate cream is set. Using a serrated knife, cut the cake into wedges and serve.

MAKE AHEAD - The frosted cake can be refrigerated for up to 1 day. Bring to room temperature before serving.

Revised Recipe

4. MAKE THE CHOCOLATE-ORANGE CREAM FILLING - In a large bowl, whip 1 cup heavy whipping cream, 2 tsp. orange extract, 2 1/2 tablespoons granulated sugar, 1 1/2 tablespoons cocoa powder. Beat the mixture until stiff peaks form.

5. Using a serrated knife, split the cakes in half horizontally. Place the top half of one of the cakes cut side up on a wire rack. Spread the cake with a 1/4-inch-thick layer of the chocolate cream. Top with the bottom half of the cake, cut side down. Repeat with another 2 layers of the chocolate cream and the remaining cake layers to make a 4-layer cake.

6. MAKE THE CHOCOLATE-GRAND MARNIER GANACHE - Prepare ganache by bringing 1 cup heavy cream to a boil and pouring cream over 1 1/4 cups chocolate chips in a bowl. Mix in 2 Tbsp. Grand Marnier or 2 tsp. orange extract and whisk until completely smooth. Set wire rack with cake on top of sheet pan. Pour lukewarm ganache over cake, coating cake completely, recoating if necessary. Gently jiggle wire rack to help drain excess ganache. Remove cake from wire rack with spatula and place on a serving plate. Decorate with orange rind/zest.

Chocolate Bourbon Pecan Cake

This was such a rich & fabulous cake. A little slice sure goes a long way. Though the instructions look a bit daunting, it really wasn't that hard to make...kinda fun to make actually. Next time I'd like to try toasting the pecans a little before adding to the batter.

Ingredients & Directions:

Filling:
8 1/2 (1-ounce) semi-sweet chocolate squares
1/2 cup butter
3 eggs, separated
1/2 cup sugar
1/4 cup Bourbon
1/4 cup flour
1 1/2 cups pecans, chopped

Ganache:
1 cup heavy cream
1 1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees.

Grease and flour a 9-inch springform pan. Melt the chocolate and butter in a small bowl over a double boiler. Remove from heat, and set pot aside leaving the bowl on top of pot.

Whisk egg yolks and half of the sugar in a metal mixing bowl. Place bowl over slightly simmering water, and whisk until yolks reach 140 degrees. Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage. Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture. Mix flour with pecans and fold into chocolate mixture.

Using an electric mixer, beat egg whites and half of the remaining sugar to form soft peaks, then fold into chocolate mixture. Pour batter into prepared pan and bake for 20 to 25 minutes. Allow cake to cool in pan and then place in the freezer for at least 2 hours. Once it's frozen, remove sides of spring pan. Invert cake onto a wire rack and remove bottom of spring form pan.

Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl. Whisk until completely smooth. Set wire rack with cake on top of sheet pan. Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary. Gently jiggle wire rack to help drain excess ganache. Remove cake from wire rack with spatula and place on a serving plate.

Yield: 10 to 12 servings

Recipe courtesy Paula Deen

Pecan Carrot Bundt Cake

I thought this cake recipe was great and so did everyone else that got the privilege of trying it. I will definitely be making this one again. The citrus flavors are the best part and makes it a great cake to enjoy in the summer...though it really could be a great year-round cake.

Recipe from Taste of Home Recipe Book

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 tablespoons grated lemon peel
• 2 tablespoons grated orange peel
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 pound carrots, grated
• 1 cup raisins
• 1 cup chopped pecans
• FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 1-1/2 to 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions:
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack.
For frosting, in a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans. Yield: 12-16 servings.