6 Layer Chocolate Cake with Marshmallow and Malt Frostings

I require three cakes for my birthday.  For those of you that know me, this will not come as a surprise.  The tradition started years ago when my employer, my parents, and Matt would each get me a cake.  Now that I am a freelancer, I am my own employer so it only makes sense that I should either purchase myself or make myself a cake.  This is called “Barb Logic”.

This year, my parents bought me an ice cream cake from Cold Stone, and Matt’s family got me a double chocolate layer cake from a local bakery.  The third cake simply had to be an over-the-top masterpiece, and it seems that I’m not the only person that does this sort of thing.  The author of the blog, browneyedbaker.com, where I found this recipe also made it for herself for her birthday.  Great minds think alike.

Recipe:

Cake

  • 2½ cups + 1 tablespoon all-purpose flour
  • 3 cups granulated sugar
  • 1 cup + 1 tablespoon Dutch-process cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 3 eggs, at room temperature
  • 1½ cups buttermilk, at room temperature
  • 1½ cups strong black coffee, hot
  • ¾ cup vegetable oil
  • 4½ teaspoons vanilla extract

Toasted Marshmallow Filling

  • 16 large marshmallows
  • 1 cup powdered sugar
  • 1 cup unsalted butter, at room temperature
  • ½ teaspoon vanilla extract
  • 1 (7½-ounce) jar Marshmallow Fluff

Malted Chocolate Frosting

  • 2 cups unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ¾ cup Ovaltine Classic
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 8 ounces semisweet or dark chocolate, melted and cooled
  • ½ cup heavy cream

 

  • Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
  • In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
  • Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
  • Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
  • Make the Toasted Marshmallow Filling: Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don’t burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.
  • Beat the butter and powdered sugar on low-speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.
  • Make the Malted Chocolate Frosting: Beat the butter and powdered sugar on low-speed until blended together, about 1 minute. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Add the heavy cream and beat on medium-high speed for another minute.
  • Assemble the Cake: Slice each cake layer in half horizontally so you have six cake layers. Place your first layer face-up on a cake plate and cover with one-third of the Toasted Marshmallow Frosting. Place another cake layer face-up and cover with about ¾ to 1 cup of Malted Chocolate Frosting. Repeat, alternating marshmallow and chocolate filling layers, until you come to your cake final layer, which you will place face-down. Frost the entire outside of cake with the remaining Malted Chocolate Frosting.

On a side note – I snapped the photo right after I put the cake together.  As the day went on, it continued to lean and before I knew it, it looked like the Leaning Tower of Pisa.  Thankfully crooked cakes taste just as good as straight ones!  I highly recommend this cake.  It’s super moist and incredibly rich, and it’s the perfect masterpiece for an over-the-top birthday girl with crazy logic.

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Baptism Cake

A few weeks ago, Gray was baptized by Matt’s dad.

But before we scheduled the event, we had to make sure everyone could attend — my parents, my sister and her family, Matt’s parents, Matt’s sister and her family, and Matt’s brother.  This was important because, according to Gray, there needed to be a party afterwards.  I had to agree; if ever a boy deserved a party, it was after being baptized.  And there had to be cake…..and cupcakes…..and Kaysie had to make them.  I was surprised he didn’t ask for chicken pot pie too.  No worries there either, his Papaw showed up with one.

The day prior, Kaysie arrived with her mom and dad prepared to get to work.  I baked the cupcakes and cakes earlier in the day so that they would be cooled and ready for her to decorate.  It was an all afternoon affair, and Gray was in and out of the kitchen, making suggestions, and of course, testing the product.

Kaysie and my mom have become experts at cake decorating.  They took a class together last summer (I think), and now they tackle all kinds of cake projects together.  They make a great team, and they both swear by the Wilton Buttercream Icing recipe when it comes to decorating cakes.

Check out the final product.

It was a day of celebrating with good food, family, and lots of cake.  The boy was floating on air.

And when it was bedtime, I sent him upstairs to take a shower.  “But I don’t want to wash it off,” he replied.  Oh the sweetness of that moment with my 10 year old boy will last me a lifetime.

 

Egg Rolls

Matt and Gray spent last week at church camp.  They both had a terrific time, but Gray bluntly stated Saturday morning that the “food was terrible” and he’d “lost his love for food”.  As a self-professed foodie, I wasn’t about to let that happen, so I asked (knowing this is one of his all-time favorite dishes) if Shrimp Fried Rice would help, but with Saturday night being “Puttin’ on the Dog”, I had to come up with something I’d never made before to serve alongside.

When I was a teen, a younger couple with a new baby moved to our small town knowing no one.  The father was a chemist at GE, and my dad kind of coached and mentored him at work.  the family started coming over on Saturdays to hang out or have dinner, and before I knew it, they simply became part of our family.   I have wonderful memories of elaborate stir-fry dishes made with Russ and Cathy, and I remember one night when my mom even made homemade egg rolls.  I thought we were something.

So Saturday night, I too decided to try my hand at homemade egg rolls.  This, I tell you, was no easy feat given that I’d fallen while running that morning, tore open my knee, scraped the palms of both hands, and hurt all over.  But my child no longer loved food, so I pressed on; however, I did employ Matt for frying.

  • 12 egg roll wraps
  • 12-1 lb ground pork (or chicken or beef)
  • 2 teaspoons chopped fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 14 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (about 3/4 of the bag)
  • 4 green onions, sliced
  • 1 egg, beaten with
  • 1 teaspoon water
  • oil (for frying)

Directions:

Brown pork with ginger and garlic in pan; drain any grease.  Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.  In large bowl combine cabbage mix and green onions.  Pour hot meat over vegetables and stir well. Let cool slightly.  Lay wrap in front of you so that it looks like a diamond.  Place 3 tablespoons pork filling in center of egg roll wrapper.  Fold bottom point up over filling and roll once.  Fold in right and left points.  Brush beaten egg on top point.  Finish rolling.  Set aside and repeat with remaining filling.  Heat 2-3 inches oil in large frying pan to very hot (350ºF).  Fry a few egg rolls in pan at a time, 2-3 minutes per side.  Drain on paper towels.  Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

I have to say that they were delicious!  Of course, I couldn’t stop there; I had to make something special for dessert.  Given he doesn’t have the same affinity for peanut butter as I do, I decided to make a turtle cake.  I just used my favorite homemade chocolate cake recipe, a couple of cans of caramel frosting (did I mention that my hands are all scraped up?), some chopped turtle candies for between the layers, and a drizzling of chocolate ganache on top to produce this masterpiece.

Gray was happy and once again excited about food, and I was happy that my boy was happy……and both my guys were back home.

Texas Cake

Gray’s teacher loves Pinterest, and periodically she ties some sort of project she’s found in with a lesson the class is working on.  This year, geography focused on the United States, learning states and capitals, lakes and rivers, and landmarks.  As a wrap up, she decided to put all the states in a hat and let each child pull one out and do a project on it – both a written report and some sort of visual aid.  Gray got Texas.

As we started gathering information, I asked him if he had any idea what he wanted to do with the visual portion because I too am a lover of Pinterest, and if he didn’t have an idea, I was going to take to my favorite source of all things crafty for inspiration.  But my boy did have an idea — he wanted to make a cake in the shape of Texas.  I was so proud.  Of course, we decided to run this past his teacher to make sure his visual portion could be edible, and well, she loved the idea too.

Gray is no stranger to making cakes; he makes one every year for the Cub Scout Blue and Gold Banquet.  Here was this year’s entry:

So this past Wednesday night, Gray made 2 9×13 chocolate sheet cakes.

Then Thursday night, we cut the cake and shaped it into the state of Texas.  I say we because it took all three of us cutting, placing, and gluing with frosting to get the shape just right.  Then Gray piped on the frosting, and Matt and I smoothed it out.  (We had to – trying to spread frosting on the cut sides of a cake is difficult — even for an adult!)

A remarkable likeness, I have to say.

And one kid that was extremely proud of his project!

I stopped by class after lunch on Friday to help serve the cake.  Based on the rave reviews of the students, not only in fourth grade but also those in seventh grade and the headmaster who also managed to score cake, his project definitely deserved an A.  And of course, I would completely agree.

Brunch

I promise this will be the last egg-centered recipe for a while. Most Easter weekends, we go visit my parents.  Of course, since my ‘testing retirement’ husband is obsessed with building this barn…..

….he wanted to have Friday and Saturday to work on it.  Whenever we do stay at home for Easter, I make a nice brunch after church.  I mentioned a number of frittata recipes, and Matt just couldn’t get excited about them.  “What I could get excited about,” he says to me, “is Eggs Benedict.”  Ugh.  The thing is, I’m a bit intimidated by poached eggs.  I’ve never made them.  I’ve watched chefs do it on television, and they always make it look so easy.  But there’s something about dumping an egg in a pot of swirling, simmering water that seems hard to me.

My grandmother made poached eggs every morning by using this metal apparatus that she set down in a pan over some simmering water, and they always turned out beautifully.  I went searching and found this:

Now his wish was my command.  Eggs Benedict, asparagus, fresh fruit, AND a delicious Candy Bar Cake made up the brunch menu Easter Sunday.  Here are links to the recipes:  Eggs Benedict……Candy Bar Cake.

I do need to add that while my Candy Bar Cake tasted delicious, it looked less like a candy bar and more like the thing floating in the pool in the Caddyshack movie.

 

Chocolate Cake with Peanut Butter Frosting

48th birthdayForty-eight.  How did I get to be 48?  Most days I wake up, and I guess I feel like I’m in my mid-thirties.  There are days, however, when I do feel like I’m pushing 50 — when I get up at 4:00 a.m. a couple of days in a row, or when I run too many days in a row my right hamstring and hip start aching, or a day of yard work in the heat…..then I definitely start to feel my age.  I for sure can’t go at the pace I used to, and when I say pace, I mean in both running (my PB was years ago and I continue to get slower) and in just the day-to-day bustle of life.  But yet, even though the number continues to creep up, I still get excited about my birthday.48th birthday 2

I’m fairly certain it is because my parents, still to this day, go out of their way to throw me a birthday party.  I pick the menu, I pick the cake, my mom loads me up with presents, and I sit at the table and let everyone serve me.  Who wouldn’t love that?  The dinner menu hasn’t changed for years — this year I again requested my dad’s ribs. I typically request a crunchy coleslaw to go with it, but this year the green beans were in and so were the potatoes.  So my mom cooked up a mess of green beans and then she made ‘new potatoes.’  This was a term my Grandpa always used for little potatoes from the garden.  You wash and then boil them until fork tender, peel the skin off, and pan sear them in a little oil until the outside is crispy, and finally generously sprinkle them with salt.  It was one of his favorite ways to eat potatoes and truthfully one of mine too.

Now let’s get to the important part of this meal — the cake.  It’s funny because my dad and sister are always consistent with their birthday ‘cake’ requests.  I say ‘cake’ because my dad asks for banana pudding and my sister asks for cherry delight.  Let’s all say it together now — “YUCK!”

Chocolate Cake with Peanut Butter Frosting (thank you insidebrucrewlife.com)

48th birthday 3
Cake
  • 3/4 cup butter
  • 3 eggs
  • 2 cups flour
  • 3/4 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 3/4 cup milk
  • 3/4 cup cooled strong coffee
Chocolate Frosting
  • 1 cup dark chocolate chips
  • 1/4 cup butter
  • 1/2 cup sour cream
  • 2 cups powdered sugar
  • 1/4 cup dark cocoa powder
Peanut Butter Frosting
  • 1 cup butter, softened
  • 1/2 cup peanut butter
  • 2 Tablespoons whipping cream
  • 4 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar

Topping

  • peanut butter cups

Directions

Beat the butter until light and fluffy. Add the sugars and beat again. Add the eggs one at a time and beat until mixed in. Stir in the vanilla. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir together the milk and coffee. Add the flour mixture alternately with the milk mixture to the butter mixture. Beat on medium speed for 2 minutes. Pour the batter in a foil lined greased 9×13 pan. Bake at 350 degrees for 30-35 minutes. Remove and let cool. Cut the cake in half and set aside. (My mom baked them in 2 – 8″ rounds.)

Melt the chocolate chips and butter in a saucepan. Let cool for 5 minutes. Beat in the sour cream. Sift together the powdered sugar and cocoa powder. Slowly beat into the mixture. Spread the frosting on top of one side of the cake. Place the other layer on top.

Beat the butter and peanut butter. Add whipping cream, salt, honey and vanilla and cream again. Slowly add the powdered sugar and beat until creamy. Cover the cake with the frosting. Add chopped peanut butter cups to the top, and halved peanut butter cups to the sides, if desired. Store in a covered container. Serves 14.  (So she says.  I say it serves about 8-10.)

48th birthday 4

I thought this cake was really good, but if I ever make it, I won’t use honey in the frosting.  It gave the frosting an unusual floral aftertaste.  Instead, I think I’ll use honey roasted peanut butter, which is what I typically use in peanut butter buttercream.  But overall, it was a delicious cake.

 

Flourless Marshmallow Crunch Brownies

It’s no secret that I love brownies — especially those with many layers.  I’ve seen this recipe floating around Pinterest for a while now, but for some reason it didn’t really appeal to me.  I can’t tell you why; after all, it has all my favorite things — a dark, fudgy brownie layer; marshmallow fluff; and peanut butter.  Regardless of why I hesitated, I decided to make them after we returned from North Carolina.  I was having cooking/baking withdrawal, and I needed something new.

My heavens, now I’m thinking — what in the world was I waiting for?  These things are to die for, and I now have a new favorite brownie.

Flourless Marshmallow Crunch Brownies

  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chopped chocolate
  • 1 large container marshmallow fluff
  • 2 cups chocolate chips
  • 1 1/4 cups peanut butter
  • 5 tablespoons butter
  • 3 cups Cocoa Krispies

Preheat the oven to 350°F. Lightly grease a 9×13 inch baking pan.  Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes.  Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan.   Bake the brownies for about 25 minutes.  Allow to cool.  Once cool, spread marshmallow fluff over brownies.

For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Cocoa Krispies.  Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut.

flourless marshmallow crunch brownies

And then do what I did — completely devour them.  I normally eat a few brownies from a batch and then share, but on these, I managed to polish off the whole pan except for the one brownie Gray wanted to try.  Then he just ate the bottom, and I had to toss the rest.  What a waste.