Here is the recipe for the cake I made

Monday April 6th Course 1 Lesson 1:

Yield: 7 cups batter

******Check expiration dates of all products used even if you just bought them******
Ingredients:
1 box duncan hines spice cake mix
1 cup granulated sugar
1 cup flour
Oil (amount from box)
1 1/3 cup Stash Chai Tea
1 cup Sour Cream
4 eggs

** Disregard amount of eggs to add from the box and only
add 4 eggs
Directions:
Pre-heat oven at 350, spray pan with no stick cooking spray then dust with granulated sugar
In large bowl sift cake mix, sugar, flour then beat on low 30 seconds, scrape bowl with spatula
Add to dry ingredients oil, water, sour cream beat on low 30 seconds, scrape bowl with spatula
Add eggs beat on low for 30 seconds then beat on high for 1 minute
Pour into pan until pan is 2/3 full of batter, bake for @ 60 minutes for an 8×3 inch round pan, @ 22 minutes for cupcakes
Test with toothpick or wooden skewer, when comes out clean cake is done
Take out of oven and cover immediately with foil or parchment paper, or cake board
Set heavy object on top of cover (pizza stone, frying pan, etc.)
Set kitchen timer for 20 minutes, after 20 min. turn pan over to release cake

Filling:
Filling Recipe
1 cup heavy whipping cream
3/4 cup Coffee-mate Parisian Almond Creme Liquid Creamer
1 package 3.4 oz instant French Vanilla pudding mix
Beat all ingredients on low for 30 seconds, scrap bowl with spatula, then beat on high for 1 minute, chill for 1 hour

Link for Coffee-Mate Coupon: http://www.coffee-mate.com/coupons.aspx

Filling Recipe
1 cup heavy whipping cream
3/4 cup flavored liquid coffee creamer
1 package 3.4 oz instant pudding mix

Beat all ingredients on low for 30 seconds, scrap bowl with spatula, then beat on high for 1 minute, chill for 1 hour

*** My favorite filling flavors (coffee creamers) = White Chocolate Coconut,  Chocolate Raspberry, or Irish Cream***

*** any left over filling makes a great fruit dip ***

Semi-Scratch Cake Recipe

Yield: 7 cups batter

******Check expiration dates of all products used even if you just bought them******

Ingredients:

1 box cake mix

1 cup granulated sugar

1 cup flour

Oil*

Water*

1 cup Sour Cream

4 eggs

*Amounts for oil and water, use the amounts stated on cake mix box, for chocolate cake use room-temp strong coffee instead of water

** Disregard amount of eggs to add from the box and only

add 4 eggs

Directions:

Pre-heat oven at 350, spray pan with no stick cooking spray then dust with granulated sugar

In large bowl sift cake mix, sugar, flour then beat on low 30 seconds, scrape bowl with spatula

Add to dry ingredients oil, water, sour cream beat on low 30 seconds, scrape bowl with spatula

Add eggs beat on low for 30 seconds then beat on high for 1 minute

Pour into pan until pan is 2/3 full of batter, bake for @ 60 minutes for an 8×3 inch round pan, @ 22 minutes for cupcakes

Test with toothpick or wooden skewer, when comes out clean cake is done

Take out of oven and cover immediately with foil or parchment paper, or cake board
Set heavy object on top of cover (pizza stone, frying pan, etc.)

Set kitchen timer for 20 minutes, after 20 min. turn pan over to release cake

Brush cake with hot Apple Jelly glaze directly after removing cake from cake pan.
Apple Jelly glaze replaces crumb coating to seal in crumbs and adds moisture to cake.

Apple Jelly Glaze (AKA Simple Syrup) =
covers one 8×3inch cake

1/4 cup clear Apple Jelly + 1/2 tbsp water

place in microwave until mixture is all liquid

brush onto cake with pastry brush

let set for 20 min before icing cake

Thin Icing for Covering a Cake:

Check expiration dates of all products used even if you just bought them

3 sticks butter (salted, room temp)
1 cup Crisco
2 tsp clear flavoring (examples: Vanilla, Almond, or Butter)
4 tbsp Heavy Whipping Cream

2 TBSP Meringue Powder

1/2  tsp Popcorn Salt (superfine salt)
3 Tbsp Light Corn Syrup
8 cups Sifted Powdered Sugar (C & H, or Baker and Chef)

Beat on high: Butter and Crisco

Once creamy with no lumps add flavoring
Add cream 1 tbsp at a time, beating on low and periodically scraping sides of
bowl with a spatula

Add 2 TBSP Meringue Powder and 1/2  tsp Popcorn Salt (superfine salt)

Sift Powdered Sugar adding 1 cup at a time to bowl beating on low speed
and periodically scraping sides of bowl with a spatula

Add Syrup 1 tbsp at a time and periodically scraping sides of bowl with a spatula

Keep covered when not using
Make sure “beet sugar” is not listed as an ingredient if using
another brand of powdered sugar

Baker and Chef  Powdered Sugar can be bought at Sams Club
Very important to Sift powdered sugar

If Crisco is older you may need to add 1 more tbsp of corn syrup because Crisco
dries out over time

*** For Kitchen Aid Mixer use the paddle attachment*****

Medium Consistency Icing:
***Check expiration dates of all products used even if you just bought them***

3 sticks butter (salted, room temp)
1 cup Crisco
2 tsp clear flavoring (examples: Vanilla, Almond, or Butter)

2 tbsp Heavy Whipping Cream

2 Tbsp Meringue Powder

1/2  tsp Popcorn Salt (superfine salt)
3 Tbsp Light Corn Syrup
8 cups Sifted Powdered Sugar (C & H, or Baker and Chef)

Beat on low: Butter and Crisco

Once creamy with no lumps add flavoring
Add cream 1 tbsp at a time, beating on low and periodically scraping sides of bowl with a spatula

Add 2 Tbsp Meringue Powder and 1/2  tsp Popcorn Salt (superfine salt)

Sift Powdered Sugar adding 1 cup at a time to bowl beating on low speed
and periodically scraping sides of bowl with a spatula

Add Syrup 1 tbsp at a time and periodically scraping sides of bowl with a spatula

Keep covered when not using
Make sure “beet sugar” is not listed as an ingredient if using another brand of powdered sugar,

Baker and Chef Powdered Sugar can be bought at Sams Club
Very important to Sift powdered sugar
Check expiration dates of all products used even if you just bought them
If Crisco is older you may need to add 1 more tbsp of corn syrup because Crisco dries out over time

Tamara’s Stiff Consistency Buttercream:
(usually for Roses)

******Check expiration dates of all products used even if you just bought them******

3 1/2  cups Crisco

2 Tbsp Meringue Powder

1/2 tsp Popcorn Salt (superfine salt)
2 tsp clear flavoring (examples: Vanilla, almond, or butter)
1 Tbsp Heavy Whipping Cream
2 Tbsp Light Corn Syrup
8 cups Sifted Powdered Sugar (C & H, or Baker and Chef)

Beat: Crisco

Once creamy with no lumps add flavoring
Add cream and then Meringue Powder 1 tbsp at a time, beating on low and periodically scraping sides of bowl with a spatula

Add 2 TBSP Meringue Powder and 1/2  tsp Popcorn Salt (superfine salt)

Sift Powdered Sugar adding 1 cup at a time to bowl beating on low speed
and periodically scraping sides of bowl with a spatula

Add Syrup 1 tbsp at a time and periodically scraping sides of bowl with a spatula
Keep beating until all ingredients incorporated
Keep covered when not using

Make sure “beet sugar” is not listed as an ingredient if using another brand of powdered sugar, Baker and Chef Powdered Sugar can be bought at Sams Club
Very important to Sift powdered sugar
If Crisco is older you may need to add 1 more tbsp of corn syrup because Crisco dries out over time

Source:   “Hershey’s Cocoa The Dessert Collector” Cookbook

1 cup frosts an 8- or 9-inch square or round cake or brownie; or the top of a 13×9x2-inch cake or brownie. 2 cups frosts and fills an 8- or 9-inch layer cake or frosts 30 cupcakes.

Chocolate Buttercream

1 cup *** 2 cups

Hershey’s Cocoa:

Light Flavor 2TBSP***1/4 cup

Medium Flavor 1/4 cup***1/2 cup

Dark Flavor 1/3 cup ***3/4 cup

Confectioners’ Sugar 1 cup *** 2 2/3 cups
Butter 3TBSP *** 6TBSP
Milk 2TBSP *** 4-5TBSP
Pure Vanilla Extract 1/2 tsp *** 1 tsp

Combine amount of cocoa for flavor you prefer with confectioners’ sugar (a.k.a. icing sugar, powdered sugar).

Cream butter with 1/2 cup of cocoa mixture in a small bowl.

Add remaining cocoa mixture alternately with milk, beating to spreading consistency.

Blend in vanilla.

For glossier frosting, add 1 TBSP corn syrup to the mixture.

Chocolate Fudge Frosting:

1 cup *** 2 cups
Butter 3TBSP ***1/3 cup

Hershey’s Cocoa
Light Flavor 2TBSP *** 3TBSP
Medium Flavor 1/4 cup*** 1/3 cup
Dark Flavor 1/2 cup *** 2/3 cup
Confectioners’ Sugar 1 1/3 cups ***2 2/3 cups
Milk 2-3TBSP ***1/3 cup
Pure Vanilla Extract 1/2 tsp ***1 tsp

Melt butter in saucepan over medium heat.

Add amount of cocoa for flavor you prefer.

Heat just until mixture begins to boil, stirring constantly until smooth.

Pour into small mixer bowl. Cool completely.

Alternately add confectioners’ sugar (a.k.a. icing sugar, powdered sugar) and milk, beating to spreading consistency.

Blend in vanilla.