Individual Tiramisu Cakes

Individual Tiramisu Cake

One of the things I enjoy most about the holidays having time to cook things that are a little more time-consuming.  As I do every year, I sent out a family text soliciting menu requests.  Of course, many were the usual turkey, ham, broccoli casserole and the like, but one request harked back to several years ago:  Tiramisu Bowl Cake.

Given that our family has begun eating less, rather than prepare an entire bowl cake, which presumes that we would eat the entire thing in one sitting, I decided to prepare individual servings of Tiramisu Cake.  I searched (um, Googled) far and wide for a recipe that had the wonderful taste without some of the more excessive time requirements and found a delicious Tiramisu Layer Cake by bettina on Allrecipes.com.

Rather than repeating the entire recipe here, I'll list my adjustments:

• White Cake Mix (Duncan Hines, of course):  
• use olive oil (NOT extra-virgin!!!) instead of vegetable oil
• use 2 whole eggs rather than 3 egg whites
• bake in self-supporting muffin/cupcake papers (which gives room for the topping) for 15 minutes
• Cupcakes may be made several days in advance
  
• Fill the cupcakes with the marscapone mixture (any large tip--I used Wilton 1G) after soaking with coffee liqueur.
• Dust the top of the filled cupcake with cocoa.
• Frost with flavored whipped cream and dust with cocoa.
• Refrigerate until ready to serve.
• Freeze leftovers to enjoy later!

These are a beautiful and delicious addition to any holiday table!

What about you?  What's cooking in your Savory kitchen?

Nancy

Bowled Over by Bowl Cake

There's no trifling with the flavor of bowl cake!

I had never heard of a bowl cake until I first ate some on vacation in Kentucky.  I would swear it was at the sublime Patti's in Grand Rivers, but I do not see it on the menu.  Anyway, it's always been a big hit in my family, and it travels well for a pot lucks since it's in a bowl rather than perched on a plate.

A bowl cake is a layer cake is one that has been filled with pudding, frosted with buttercream, then dropped by slices into a larger bowl or 10x13 pan so that the flavors mingle and it becomes a little mushy.

We have a pot luck at church tomorrow, so I'm sharing a family favorite with my church family.  Tomorrow's contribution is Boston Cream Pie Bowl Cake.

Boston Cream Pie Bowl Cake

Cake:
1 Duncan Hines yellow cake mix (there is no other!)
3 eggs
1 cup water
1/3 cup oil

Prepare according to package directions and bake in a 9x13 pan as directed.

Filling:
1 small package French Vanilla pudding (Jello really does taste the best)
2 cups cold milk

A single layer was split, filled with pudding, then frosted.
You could also layer in a 9x13 baking dish.

When the cake has completed cooking and is nearly cool, prepare pudding according to package directions.  Allow to sit until it has thickened so that it does not run off the cake.  Spread either over the top, or fill between layers.

Frosting:
1 stick butter, softened
4 heaping teaspoons of cocoa
1/2 teaspoon Watkins double-strength vanilla (there is no substitute!)
1/4 to 1/3 c. milk
1-2 cups confectioners sugar

After you have filled the cake, cream the butter with the cocoa.  Add vanilla.  Add sugar gradually with mixer on low speed so that the sugar does not create a dust storm.  If it becomes "gritty," add a bit of milk or cream to soften.  Spread over top of pudding, and cake.

Slice or spoon into a clear bowl.  Be sure to maintain layers.

Spoon into trifle bowl, cover and refrigerate until ready to serve.  The pudding moistens the cake, and the frosting chills into delightful  morsels.

Bowl cake can also turn a dry or "cracked" cake into a moist treat.

One of our favorite combinations is yellow cake, French vanilla pudding, sliced sweetened strawberries, and whipped topping.  We've also tried chocolate cake, French Vanilla pudding, and caramel icing.  Your creativity is only limited by your imagination!

Enjoy!

What's cooking in your kitchen?

Chicot County Lemonade Pie

Time was when a family suffered a death, the neighbors would bring in one, if not several, meals to the grieving family.  Sadly, most people are so busy these days that it's difficult to find contributors.  Thirty years ago, however, my grandmother was the meal organizer for her church.  Her most-requested recipe was this refreshing frozen pie.  She viewed the organization of funeral meals as her own ministry:  she might not be able to preach, and she might not be able to sing, but she could call people to help provide a simple comforting meal for a grieving family.  I think she was right.

Chicot County Lemonade Pie

This pie was her most-requested contribution to funeral meals sent to grieving families in Chicot County, Arkansas.

6 ounce can pink lemonade

1 can Eagle Brand sweetened condensed milk

4.5 ounces Cool Whip

9 inch graham cracker crust

Mix all ingredients--fold in Cool Whip last--and pour into crust.  Freeze.  Will keep up to two weeks.