Tag Archives: The Cake Slice

Brooklyn Blackout Cakelets

It’s time once again for a Slice of Cake (aka The Cake Slice monthly baker’s group)!  This month’s cake is the Brooklyn Blackout Cake, which is a cake that was once made by now-defunct Ebinger’s Bakery, but which lives on in Brooklyn’s fondest memories.  Apparently, lots of people have attempted to recreate the cake, with varying levels of success.    This recipe comes from Tish Boyle’s The Cake Book and is her version of this three-layer devil’s food cake, filled with creamy chocolate pudding, and topped with chocolate frosting and cake crumbs.

Since we’re still trying to get in shape here at the DFD house, I pondered how to make this big, gorgeous, tempting chocolate cake a little less dangerous.  With all that chocolate in there, tweaking the flours and butters (as I did with the Cinnamon Swirl Cake) wouldn’t make that much of a dent.  So instead I just decided to limit our exposure – I left the recipe alone, but only made 1/3 of it AND made that into small, individual cakelets, rather than one cake.

I used a mini-loaf pan to make these instead of a regular cake pan, but you could definitely do the same with a muffin pan, or a smaller cake pan.  Because I did these as minis, I couldn’t really do the 3 layer action, but 2 layers worked just fine.  My boyfriend has been scarfing them all week.

This was an easy cake to make and quite delicious.  The cake (moist and chocolatey) and the pudding (creamy and chocolatey)  are each wonderful in their own right and could definitely be used separately.  I got my frosting a little too stiff and would add a touch of milk next time to smooth it out, but otherwise was also easy and yummy.  This is another keeper (so far, everything from this book is) and someday, I will be doing the full blown 3 layer version of this cake, for sure.

As you can see, my biggest problem was that we were in such a rush to eat them, that I barely took time to slap them on a plate to get a picture.

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Cinnamon Swirl Buttermilk Pound Cake (Lightened)

Have I ever mentioned that I love cinnamon?
Oh, do I.  I love, love, love it!

So I was very happy to see that this cake was chosen to be April’s Cake Slice cake – the Cinnamon Swirl Buttermilk Pound Cake.  NOW we’re talkin’!

The Problem

As I’ve mentioned previously, however, we are working on getting healthier at my house. Learning to eat real, and at the same time trying to lose a little weight. That made this oh-so-tempting Cinnamon Swirl cake a bit of a problem. When confronted with a delicious cake like that, just sitting there on the counter…. calling to us to eat it….

Well.  I don’t think my willpower is *quite* that strong.

So, a little tinkering on this recipe was in order.  Judging by the other bakers in this group, the original recipe is just about perfect as it is, if you’re not worried about the calories. But at my house, a few changes made this a recipe we could enjoy without guilt (and who doesn’t want that?).

The Tinkering

One of the first things I decided was to do baby bundts instead of a full-sized bundt – automatic portion control.  I know my man, and when cutting a slice from a full-sized cake, well, let’s just say that the number of servings indicated on the recipe is likely to be less in real life.   So, individual servings takes care of that little problem.

Next, I swapped in white whole wheat flour in place of the all purpose.  This added a little nutrition in the form of whole grains and fiber, but did you also know that white whole wheat flour is just a little bit lower in calorie than all purpose flour?  Bonus! I left the cake flour alone, so as to hopefully keep from altering the tenderness *too* much.   Next time, I may experiment with some whole wheat pastry flour to see how that affects the texture.

I reduced the butter in the cinnamon swirl by half, and it worked fine.  Still delicious as could be.  Oh, and I increased the cinnamon to 1/2 tsp (original recipe only calls for 1/4), just ’cause I love it.  Then, I swapped in greek yogurt for some of the butter, and reduced the sugar just a bit, in the cake batter recipe.  Still came out plenty tasty.

Nothing too drastic, but enough to drop the calories per serving by about half and increase the nutritional value a bit.  Oh yeah – I left out the orange zest too, just because I didn’t have any (we didn’t miss it, though I’m sure it would be lovely).

The Outcome

A dense, tight crumb (as a pound cake should be), with a lovely cinnamony, slightly crunchy layer in the middle – this is right up my alley. Delicious by itself, topped with a dusting of powdered sugar, or with some vanilla ice cream on the side, it’s a bit of sweet happiness at the end of a meal, with no guilt to dim the glow.

Once again, I’ll tell you that this is a good book. Every recipe I’ve tried so far has been delicious (even with my tinkering). So I’m not going to provide the original recipe.

Instead, here’s my somewhat healthified version.    Zapped in the microwave for 10-20 seconds and topped with powdered sugar for after dinner, or just plain in our lunch boxes, we’ve been enjoying these little baby bundts all week.

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Banana Boston Cream Pie

I’m late! I’m late! For a very important date!

Sorry y’all – I’m a few days late posting for this month’s Cake Slice. I unexpectedly had to go out of town for a week, so I made sure to make this cake the day before I left, but then didn’t get the post put together in time. It’s all my sister’s fault.

That’s my story and I’m stickin’ with it!

Seriously, though, this cake was a good one. My boyfriend was very excited when I informed him that this month’s cake was Boston Cream Pie. He lurves Boston Cream Pie, so he was quite impatient for this one to get made. Almost every night he would ask me, “Are you making Boston Cream Pie tonight?” Poor baby, he’s so deprived, isn’t he?

Unfortunately, because I was rushing to get these pictures taken the night before I left town, they didn’t come out very well. They were all of them very overexposed. So don’t judge this cake by these less than amazing pictures – this is a delicious, easy to make cake that will keep in your fridge for several days.

I decided to add some banana to mine, and I’m glad I did. The cake is delicious in its own right, but we do like our bananas at my house, and that extra banana-y sweetness was delicious. I think it might be wonderful with some sliced strawberries in there, too.  This recipe will definitely be going into my keeper file – which is good, since I expect my boyfriend will be campaigning for it regularly.

If this is your first visit, this cake was baked as part of the Cake Slice baking group. We are currently baking from The Cake Book by Tish Boyle. You should buy it. It’s a good book.

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Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

Cake Slice BakersThis month’s Cake Slice Bakers recipe was a perfect choice for November! Rich with Fall flavors like pumpkin, ginger, cinnamon and pecans, this is a creamy and very rich dessert, perfect for a Thanksgiving (or any other) celebration.

I mentioned before that one of the reasons I joined the Cake Slice group is because I haven’t made a lot of cakes. That isn’t true for me for cheesecake, though. I’ve actually made a bunch of those and they’re a hit every time. I love making cheesecake! Everyone is so impressed and I do love myself a good slice o’ creamy cheesecake.

I’m told a lot of people are intimidated by the idea of making cheesecake.  Really – you can do it! They are actually very easy to make – just allow yourself plenty of time to make, bake and cool the cake, then chill overnight. Other than that little issue of thinking ahead, the procedure itself is a snap. And once it’s made, it will last a good while. Being rich and decadent, a little slice’ll do ya.

Although pumpkin isn’t a favorite flavor at my house, this is still a great recipe and one I highly recommend to anyone who *does* love pumpkin and wants to impress the in-laws (or whomever). I especially liked the garnish on this recipe – the candied pumpkin seeds are my favorite part! These, alone, would make a great snack to have around the house during the holidays, and they are quick and simple to make (just go easy on the egg white – only put the minimum amount needed to coat the seeds).

This was fun and easy to make and the end result is beautiful and has great texture. So if you’re still looking for a gorgeous dessert to wow your guests at Thanksgiving, look no further! I present for your enjoyment, Creamy Pumpkin Cheesecake with Ginger-Pecan Crust.

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