Ok this is easy peasy.
Simply start with a box of Betty Crocker super moist French Vanilla cake mix.
Mix as directed on box EXCEPT replace the oil with 1 stick of melted butter and substitute 1 cup of fresh squeezed orange juice instead of water. Then bake as directed on the box.
Dreamsicle Cake baking in my 1940s Gaffers & Sattler range.
Cool the layers thouroughly after baking. I cool in the pans for 10-20 minutes, no more than 20 or they will stick, and then cool out on a towel or cooling rack out of the pan for at least another 30 minutes, preferably 1 hour.
Then make this simple orange butter creme icing:
1 box of powdered sugar, 1 teaspoon vanilla, 1/8 teaspoon salt, 1 stick of room temperature salted butter and 1/3 cup fresh squeezed orange juice. Place it all in a bowl and mix on low until mixed then mix on high until smooth and creamy (about 3 minutes). Once smooth & creamy, simply frost the cake!
Simple, easy and delicious …Way!
Fearsome is a war fuzzy beard. He loves him a good warm fuzzy flick. One of his favorites is Steel Magnolias. He saw it first as the play live onstage long before there ever was a movie. Great play if you ever get a chance to see it onstage, do yourself a favor and see it performed live.
Theres a scene in the shop where Truvy shares a recipe with Clairee called Cuppa Cuppa Cuppa. That exchange has always stayed with me.
I never really thought of making it. This week when all hell was breaking loose in Washington, I decided to do something for me. I decided to bake myself a cake. I remembered that scene and remembered Truvy sharing “I call it Cuppa Cuppa Cuppa and it’s so easy you don’t even need to write it down, a Cuppa sugar, a Cuppa flour and a Cuppa fruit cocktail.”
I didn’t google or you tube it as I’ve gotten quite used to making my cakes from scratch and know the basics to start most any cake. I wanted a layer cake with a nice butter creme icing so I did this:
2 cups of sugar, 2 cups of flour, 2 cups of fruit cocktail (in juice…not syrup), 1 stick of butter, 3 eggs, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon of vanilla. Throw it all in a bowl (do not drain the fruit cocktail) and beat medium to high for a good three minutes. The mixer will smash the fruit up a bit but that’s a good thing for an actual layer cake. Split into 9 inch round pans and bake at 325 degrees F for about 30 minutes (check with a toothpick right when sides just start to pull away and if toothpick comes out clean you are good to go). Cool 10 minutes in pans and then dump out onto paper to fully cool.
When cool ice with a nice butter creme icing which is easy!
1 box powdered sugar, 1 stick butter, 1 teaspoon vanilla 1/4 teaspoon salt and 1/4 cup whole milk. Throw it all into a bowl and beat on high until smooth creamy and spreadable, add a few drops more milk if needed smoother.
Fearsome’s version of Truvy’s Cuppa Cuppa Cuppa
Truvy’s actual recipe is in the video and is simpler, I watched this video after making the cake. I’m happy with the full on cake I came up with.
It’s my nephew’s 29th birthday. He lives here in sunny San Diego California near his uncle. The rest of our family lives back east spread here and there along the coastal states but mostly right in the center of it all. A place I call Virginia.
Needless to say his mother is back there so the maternal side of Fearsome popped out when I asked him yesterday which of his mother’s home made cakes he would like us to bake for him to celebrate. Her Coca Cola cake was his answer.
So today I set aside a few hours of kitchen time. Quality time with the dogs, fresh pressed coffee, a Rich Roll pod cast and my circa 1946 Gaffers & Sattler range.
I set out to make two cakes, one for Josh and one for my Sunday morning meeting. Josh gets the first one as I didn’t quite get the icing as good on that one. The meeting gets the other because they think I’m a pro. The both will taste the same but the second one is prettier.
I’m so vain. I bet I think this post is about me.
Coca Cola Cake:
- 1- box Devils food cake mix without pudding
- 1- 3.9 oz box instant chocolate pudding
- 4 large eggs
- 1/2 cup melted butter
- 1 & 1/4 cups Coca Cola
Combine cake mix, pudding mix, eggs & melted butter in large mixing bowl and beat on low speed just until blended then set aside. In medium sauce pan bring the 1 & 1/4 cups of Coca Cola to a boil. With mixer on medium speed slowly pour hot Coca Cola into cake batter (careful as it will splash) and mix for 2-3 minutes. Pour batter into greased and floured (Baker’s Joy spray is much easier) 13×9 inch pan. Bake at 350 degrees F for 25 minutes or until inserted toothpick just comes out clean (usually right after sides of cake have pulled away from sides of pan). Cool in pan for 10 minutes then flip onto cookie or serving sheet. Note you pour icing over warm cake.
- 1/2 cup butter
- 1/3 cup Coca Cola
- 3 tablespoons cocoa
- 1- 16 ounce box powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
Combine the butter, Coca Cola & Cocoa in a large saucepan cooking over medium heat just until butter is completely melted, do not boil. Remove from heat and add powdered sugar and vanilla and beat until smooth then pour over warm cake starting from center so it spreads itself evenly and outwardly to fall over edges of cake. Then sprinkle with chopped pecans.
Let cool completely before serving.
Coca Cola Cake
Today I baked another cake for my Sunday morning group. I baked a cake that I love to make and everyone who has it loves it too… It’s easy and delicious. It’s a quick one I started making awhile back based from a Betty Crocker mix and modified.
As I’ve said before I love the ritual of baking. It’s an art that gives me so much reward. So here goes…
Fearsome’s Pineapple Upside Down Cake
1 box of Betty Crocker Butter Yellow Cake Mix
Make batter by Using 1 whole stick of melted butter (instead of the oil) and add a teaspoon of vanilla extract and then mix as directed.
Preheat oven to 350 degrees F
In a 13×9 inch glass pan pour another stick of melted butter (not the one you’ve already used for the cake) slosh the melted butter around to coat pan the let rest sit on bottom. Pour one 16 ounce bag of brown sugar into baking pan and pat out evenly into butter. Place rings of canned pineapple from one end of pan to other evenly and tightly. Pour just a little pineapple juice into center of each pineapple ring. Then pour the cake batter on top and even it out.
Bake for 40-45 minutes until toothpick placed in center comes out clean. Cool for one – two hours and flip out onto a cookie sheet.
It’s simple and easy. All that butter and brown sugar…who couldn’t resist?