Category Archives: Icing

Chocolate Cake with White Cooked Icing

I was out of graham crackers, so I could not make a cheesecake! I decided to make a chocolate cake, but was also out of powdered sugar for a good icing!  I made the boiled icing mixture that my family uses for Red Velvet Cakes and it turned out great!  I used the chocolate cake recipe on the Swans Down Cake Flour box…homemade! YUMMMM

Simple Chocolate Cake by Swans Down Cake Flour

3 oz unsweetened Chocolate, melted

1 stick unsalted butter

2  1/4 cups light brown sugar, packed

3 eggs

1  1/2 tsps vanilla extract

2 tsps baking soda

1/2 tsp salt

2  1/4 cups sifted Swans Down Cake Flour

1 cup sour cream

1 cup boiling water

Preheat oven to 350 degrees F.  Butter and lightly flour 2 – 9 inch layer pans (I used 1 – 10 inch pan).  Sift Swans Down Cake Flour, then lightly spoon 2  1/4 cups cake flour into measuring cup.

Cream butter until smooth in large bowl.  Add brown sugar and eggs.  Beat with mixer until light and fluffy.  Beat in vanilla extract and chocolate, then baking soda and salt.  Add flour alternately with sour cream, beating until smooth.  Pour in boiling water, stirring with spoon until blended (I used lowest speed on my Kitchen Aid stand mixer for this step)…batter will be very thin.

Pour into prepared pan(s).

Bake approximately 30 minutes or until tester inserted into cake comes out clean.  Cool in pans approximately 10 minutes.

Alternate Method:  One 13x9x2 inch sheet cake or cupcake pans.

Icing (use this link for icing)

Shirley’s Old Fashioned Coconut Cake

Old Fashioned Coconut Cake from Shirley’s Kitchen (my brother-in-law Brian’s late mother)


One Butter Recipe Cake

Mix as instructed on the box.
(I used three egg yokes in the cake and three egg whites in the frosting.)


1 cup sugar

4 Tablespoons water

1/4 teaspoon cream of tartar

2 tablespoon light Karo syrup

3 egg white at room temperature

1 teaspoon vanilla extract

2 cups shredded coconut

To make cake:
Preheat oven to 350 degrees. Combine cake mix as stated on the box. Beat at medium speed for 4 minutes, scraping bowl occasionally.

Spoon into 2 greased and floured 9-inch pans. Bake at 350 degrees for 25 minutes or until cake tests done. Cool in pans for 15 minutes. Remove to wire rack to cool completely

To make the Icing:
Bring sugar, water and Karo syrup to rolling boil in an iron skillet. Cook about 7 minutes until it reaches about 255 degrees.Stir in vanilla. Mix egg whites and cream of tartar until peaks form. Slowly pour the sugar mixture over egg white as you beat it at high speed in a small mixing bowl. Beat until thick and cool. Spread between layers, sprinkling coconut on top of each layer. Finish spreading on sides and top of cake, pressing coconut on sides and top.

Cake with Peanut Butter Frosting

Well folks, it was bound to happen…eventually I would have to actually MEASURE what I put into my mixing bowl as I make icing!  My hubby is sick with mono right now and poor guy is asking for one of his favorite desserts:  cake with peanut butter frosting.  Without further ado, I give you peanut butter frosting for either 3 – 9″ layers or 2 – 10″ layer cakes (I made the latter).

Peanut Butter Frosting

2 cups peanut butter

3 cups powdered confectioner’s sugar

1/2 cup plus 2 TBS milk (save 1/2 the milk see if needed first) – I used whole because that is what was in fridge

1 TBS vanilla extract

Mix peanut butter, powdered sugar and 1/2 the milk in a bowl (I use stand mixer).  After mixing, add the remaining liquid 1 TBS at a time until the frosting no longer looks chunky like cookie dough and instead looks smooth and spreadable.  Do not add the remaining milk if your frosting already looks smooth.  You can also test it by taking a small amount and attempting to spread it on the cake.  If it is spreadable, do not add more liquid. 

The recipe above is not as sweet as I like it, my hubby likes it this way where the peanut butter is more “powerful”.  Taste it first after you have added 3 cups sugar and if you want it to be sweeter and a little less “powerful” with peanut butter, add 1 more cup of powdered sugar, then milk by 1 TBS at a time and beat each time you add a TBS until it is smooth.  I do not suggest adding more than an extra cup, though.

This can be pretty greasy due to all the peanut butter, so keep that in mind when you think about eating the whole cake and also when you decide which peanut butter brand to use. 

Frosting yields just over 3   1/2 cups

For the cake, I made the Swans Down Cake Flour Recipe on the box called 1-2-3-4 Cake as follows:

1-2-3-4 Cake by Swans Down Cake Flour

1 cup butter (equals 2 sticks) softened

2 cups sugar

3 cups Swans Down Cake Flour sifted (NOTE FROM TERESA:  if you need to convert recipe to use all purpose flour, 1 cup all purpose flour is = to 1 cup plus 2 TBS Swans Down Cake flour.  Measure out 3 cups all purpose flour, then remove 6 TBS of what you measured and this will be the equivalent of 3 cups Swans Down Cake Flour.)

3 tsp baking powder

1/2 tsp salt

4 eggs

1 cup milk

1 tsp vanilla extract

1/2 tsp almond extract

Preheat oven to 350 degrees.  Butter and flour three 9 inch cake pans (NOTE FROM TERESA: I used two 10 inch pans instead).  Make cake: In a mixing bowl cream butter and gradually add sugar, creaming until light and fluffy.  Add eggs one at a time, beating well after each addition.  In another bowl sift flour with baking powder and salt (NOTE FROM TERESA: if you do not have a sifter, you can use your collander with a towel over the top of it to help keep the flour dust from covering you and tap it over a bowl, or use a fork to mix it…I prefer using the collander).  Add flour mixture alternately with milk and flavorings to creamed mixture, beating after each addition until smooth.  Pour batter into cake pans. 

Bake for 25-30 minutes.  Cool in pans 10 minutes.  Remove from pans and finish cooling on racks.

TIP from Teresa for COOLING RACK:  If you have one of those large cooling racks that have very little “breathing” room underneath, just use 4 votive candle holders or 4 shot glasses, something about that size on the corners to raise the cooling rack and help cool your cakes more effectively.

Nana’s Zucchini Bread

Nana’s Zucchini Bread (Makes 2 loaves) OR (makes 24 cupcake sized muffins plus 2 jumbo muffins)OR (one bundt cake)

4 eggs

1 cup chopped nuts or dates

2 cups sugar

2 cups shredded zucchini (peeled)

1 cup oil

1 cup raisins

3 cups plain flour unsifted (OR use Self rising plus 1/2 tsp baking powder and leave out salt and baking soda)

1 tsp vanilla flavoring

Sift together the following ingredients:

1 tsp cinnamon

1 ½ tsp salt

1 ½ tsp baking soda

¾ tsp baking powder

Beat eggs until stiff. Gradually add sugar, oil and vanilla flavoring. Add flour, then sifted dry ingredients. Add zucchini and mix well. Fold in nuts (or dates) and raisins. Bake at 350 degrees for 55 minutes in 2 prepared loaf pans.  For muffin sized recipe, prepare pans with either butter or use cupcake wrappers.  Cook about 20 minutes then if not done (toothpick needs to come out clean) bake as needed until toothpick is golden brown.

Also good as a bundt cake with caramel glaze (click here).