Tag Archives: whipped cream

Drunken Carolina Cake

Hey guys!

I’m sure you’re wondering what the heck I’m talking about by a “Drunken Carolina” Cake but I promise I’ll get to that in a minute.

I recently had a conversation with one of my readers about providing more recipes for those with less time on their hands. Now, honestly, I have a soft spot in my heart for recipes from scratch. Some of the many recipes I run across online that require a box cake mix just make me sad. I think a big part of this is that our society has become so accustomed to picking things up from the store that we’ve tricked ourselves into thinking the box mix is easier or cheaper. But, in reality it is not.

I’m sure you’re thinking well a box mix is just $1.89 and less hassle. Funny you should say that though because plenty of those box mixes still require eggs, oil and sometimes even milk. The only thing it has replaced is the flour, sugar and flavoring which are usually things you already had on hand prior to the $1.89 box. The box still requires you to mix and bake it, which all from scratch recipes require as well. There are even recipes and Pinterest pins out there on how to improve a box cake mix by making it taste more like it is from scratch. Seems pretty silly if the from scratch version ends up being easier and cheaper from the get go.

So that is the end of my rant on box cake mixes. Since I do listen to my readers though and take their advice to heart, (because let’s face it, I want to give you what you want) I have decided to add something to the lineup for the new year. Many of you are aware I used to be a single working mom for a good five years or so. During that time, I didn’t feel like I had the time nor energy to make many or anything from scratch. I’ve been in those shoes and understand those shoes. On Mondays, I am going to start posting Minute Monday recipes. These are recipes and life hacks that I discovered the hard way while working a full-time job, going to school online and raising my son by myself. They are specifically designed for you to enjoy and have just as much heart and soul in them as my from scratch recipes because I’ve been there. I know how hard it is to provide healthy, delicious food when your feet ache from being on them all day. I also know that specific anxiety of bringing something delicious to the work potluck that still looks pretty when you’ve had maybe an hour to whip something together the night before. I’ve got your back.

Drunken Carolina Cake

What better way to start off my Minute Monday rant about box cake mixes  than with a super easy delicious box cake mix recipe? I love the irony guys, I really do. I will preface this one by saying this is not a “minute” recipe. It is fairly easy but because of the unique shape of this cake it does take longer than average to bake.

 

This particular cake has a little story behind it. My soon to be mother in law, who Little Cupcakeasaurus Rex has lovingly named Grams Cracker (apparently we have a thing with naming people after food) shared with me a recipe that she wanted me to try out. It was referred to as a “Baked Alaska” cake. I like to be fairly accurate in the naming of my flavored cakes because, well, I feel it is important for you to know what exactly you are sinking your teeth into. I have never had a Baked Alaska dessert so I looked it up to learn what we were attempting to recreate in cake form.

Drunken Carolina Cake Drunken Carolina Cake

From a little Google Fu, I discovered that Baked Alaska is pretty much layers of different ice creams covered with meringue and then blow torched. Keywords: ice cream, meringue, and blow torch. This “Baked Alaska” cake recipe on the other hand, had zero of those key words anywhere in the recipe. This was my red flag that this particular recipe was really inappropriately named and I had the responsibility of fixing it.  So I changed some key ingredients in the recipe and decided to name it after home. Does it necessarily have anything to do with North Carolina? Nope. Is the liqueur used in the cake made in North Carolina? Nope. Did I maybe just inappropriately name my own recipe? Maybe, but it is so delicious you won’t care what state it was named after.Drunken Carolina Cake

There are two things that are necessary for this recipe that maybe not everyone will have on hand. One is a stainless steel dome-shaped mixing bowl. I just mean that it is deeper than it is wide. Also, a bread knife with a serrated edge will be helpful for this recipe too.

Take two boxes of Devil’s Food cake box mixes and prepare almost as it directs on the box. EXCEPT, instead of adding water, you will replace that with Kahlua. I mixed the batter in a separate bowl than the one I was baking in. Then, grease and flour the stainless steel mixing bowl and pour the Devil’s Food cake batter in. This will bake at 325 degrees for about an hour and a half. If the top is the least bit questionable, add another 10 minutes until a toothpick inserted comes out mostly clean.

Drunken Carolina Cake

I learned the hard way on this one. I took it out too early the first time. Removed it from the bowl and everything and then I noticed a little crack in the side of the cake. The next thing I know I have an oozing lava cake all over my kitchen.

When you pull it out of the oven, go ahead and turn the bowl upside down on a cooling rack but leave the bowl on just to hold everything in place.

Drunken Carolina CakeWhen cool, you may need to level out the bottom of the cake by cutting some off with the serrated knife. The cake should form a good-looking dome. With the same knife cut three layers into the cake that are approximately even width apart. Set each layer to the side.

In a small microwave safe bowl, microwave 1/2 cup of mini semi-sweet chocolate chip pieces. Only  heat for a few seconds each time and then stir until smooth to prevent from burning the chocolate.

Drunken Carolina Cake Drunken Carolina Cake

In a large mixing bowl, beat one package of cream cheese until smooth and creamy. Add in one cup of powdered sugar and the melted chocolate until well blended. Then, with a spatula fold in two cups of whipped cream and add in a 1/2 cup of mini chocolate chips.

Drunken Carolina Cake

Spread the cream cheese mixture evenly between the three layers, and end with the top of the dome cake. Frost the completed dome with the remaining whipped cream. Now, I’m in Florida and of course my Cool Whip wasn’t wanting to cooperate. The cake was still delicious of course but my sad whipped cream was melting down the sides of my cake.  Just remember to let the whipped cream completely thaw before you try to frost the cake. My melted cream I felt spoke volumes for how warm this winter has been and I couldn’t imagine a Drunken Carolina cake any other way.

Drunken Carolina Cake

Drunken Carolina Cake

Though this cake takes a couple of hours, it is well worth it and makes a huge impression. Everyone loves the dome, what can I say? I hope you enjoy it as much as we did for dessert at our New Year dinner party. Let me know if your family creates a new cake variation and we can name it after your home state too!

 

Drunken Carolina Cake
Print Recipe
A twisted take on a "Baked Alaska" cake. Layers of Devil's Food cake with Kahlua added and divided with a chocolate cream cheese mixture and frosted with whipped cream.
Servings Prep Time
1 cake 30 minutes
Cook Time
90 minutes
Servings Prep Time
1 cake 30 minutes
Cook Time
90 minutes
Drunken Carolina Cake
Print Recipe
A twisted take on a "Baked Alaska" cake. Layers of Devil's Food cake with Kahlua added and divided with a chocolate cream cheese mixture and frosted with whipped cream.
Servings Prep Time
1 cake 30 minutes
Cook Time
90 minutes
Servings Prep Time
1 cake 30 minutes
Cook Time
90 minutes
Ingredients
Servings: cake
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, follow the instructions for the Devil's Food cake mix except replace the water with Kahlua.
  3. Grease and flour a dome shaped stainless steel bowl. Pour batter into floured bowl and bake on 325 degrees for 90 minutes. If the top wobbles at all, bake for an additional ten minutes or until a tooth pick comes out mostly clean from the center.
  4. Once cake cools, cut into three even layers with a serrated blade.
  5. In a microwave safe bowl, heat for a few seconds at a time a 1/2 cup of mini chocolate chip morsels. Add a few seconds at a time until the chocolate mixes smooth.
  6. In a mixing bowl, beat the cream cheese and powdered sugar together until creamy and smooth. Fold in 2 cups of whipped cream and remaining mini chocolate chip morsels.
  7. Divide the cream cheese mixture and spread across each layer of the cake. The cake will form a dome shape. Use the remaining whipped cream to frost the outside of the dome.
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Pumpkin, Praline and Palm Trees

Will someone please phone Florida Weather Control and let them know that it is Autumn? That means temperatures should not be above 75 degrees and even that is high. How the heck am I supposed to get into the holiday spirit when I’m roasting in 90 degree temperatures? At least I have my pumpkin to help me feel better.

Little Cupcakeasaurus Rex carved his up and we got to watch it whither and melt over Halloween. I decided not to carve mine. So he’s just been chilling out in a corner of my kitchen. This pumpkin does not look like a carving pumpkin anyway. He is large and really really lumpy all over. He is my Lumpy Pumpky!

Pumpkins_Praline_and_Palm_Trees

It’s Friday y’all and as always I’m baking some tasty treats to share. In true Fall fashion, we are baking up some pumpkin favorites that can be a great addition to your Thanksgiving tables. Next week, I’ll be attending a turkey shoot and these treats can be appreciated there as well.

I started with the praline. This is so super easy it isn’t even funny. This recipe is more than enough to top your cupcakes so feel free to snack on a little too. I did!

Go ahead and lay out a cookie sheet and cover in parchment paper. Wax paper could work but parchment is so much more baking friendly. It makes the praline super easy to remove.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

You’ll put two cups of granulated sugar in a saucepan on medium high heat and let it melt. I used my metal spoon to stir it up as it was heating and it was neat watching it turn from the white granules to the amber syrup. Then just add in two cups of whole pecans. I didn’t have to stir them in long, just a quick few flips with the spoon to make sure they were covered.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Spoon out the amber sugar syrup and pecans on to the parchment paper. The nuts will want to stick together and may make this a little difficult. Just smooth it out and try to get just one single layer of nuts on the cookie sheet. Then just set that to the side to cool. It actually doesn’t take too long at all. I sat it to the side while whipping up the batter and by the time I put the cupcakes in the oven the Pecan Praline was ready.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Making the praline brings back memories of baking and candy making with my stepmother years and years ago. During the holidays she would make a peanut brittle and a holiday peppermint bark. Maybe I can get into the holiday spirit after all.

Now for our delicious pumpkiny batter, we’ll start by sifting together our dry ingredients and then the wet ones. In a medium bowl, add in your flour, salt, baking soda, baking powder, cinnamon, allspice, cloves, nutmeg and ginger. Wait, do those last ingredients sound familiar? They should. That’s your Pumpkin spice flavoring. Almost the exact same ingredients are used for Apple Pie spice. I like to pretend I’m funny and make a joke about the difference between Apple Pie spice and Pumpkin spice. The ginger makes all the difference. Okay, so maybe that goes over better with my redheaded pals.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

In your mixing bowl cream the butter, one cup of granulated sugar and half a cup of brown sugar. Similar to our butter cream in Caramel Cinnamon Apple Pie Cupcakes, it will become light and fluffy looking. Add in the eggs one at a time, mixing between them. Then you will mix in your dry ingredients in three parts alternating with the milk and lemon zest. This you’ll want to do on low speed because we don’t want flour flying everywhere. Last, add in the pumpkin puree and mix until well blended.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Fill the liners 3/4 full and then pop them in the oven for 15-20 minutes. A toothpick will come out clean when they are done. They look like little pumpkin bread muffins and the whole house will smell heavenly.

I’ll be honest this icing is not what I expected it to be. At first it was supposed to be a light whipped cream type topping but my whipping cream was not cooperating. I will blame that on the 90 degree November I’ve got going on here. So a few additions turned this into a creamy, cheesy, brown sugary goodness.

I named it Pumpkin Brown Sugar frosting because I liked that the anagram would be PBS. I know that is silly but Whipped Cream Pumpkin Brown Sugar Cream Cheese frosting just seemed exorbitantly  lengthy.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

 

Pour your whipping cream into your mixing bowl. Set your mixer to medium and basically just walk off for awhile. I’m serious, I got the mail, had some lunch, watched some Arrow on Netflix and then came back to my cream. Then you will add in the brown sugar, cream cheese, vanilla extract and Pumpkin spice. Again you can pretty much walk away while it beats itself to death. You’ll want to beat it until it is smooth, no lumps. Don’t be Lumpy Pumpky!

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

If the frosting is a bit wet, like mine was, just add in the powdered sugar. It thickens it right up and makes it much more manageable for piping.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Using Wilton’s 2A decorating tip, I piped the frosting on top. Then, it was time to add the crunch. Break off a few pieces of the Pecan Praline, try a bite, and then put the rest in a Ziploc bag. Since the praline tends to be glass sharp, I also laid out a kitchen towel and sandwiched the baggy between it. Then, SMASH IT WITH A HAMMER! I’m kidding. You don’t really need a hammer. I just used my body weight to crush the praline into little crumbly bits. Sprinkle as little or as much as you’d like on top of your beautiful cupcakes.

 

I also experimented at adding the Pecan Praline in a different way. I broke off a few larger pieces and stuck them up like Frozen’s ice walls. It looked okay, but it requires their removal before eating the cupcake. To get the full on flavor and texture effect, I find it best to crumble the Pecan Praline over the top, heavily.

Hopefully, you are able to enjoy these treats with a nice chill in the air overlooking beautiful Fall foliage. If not, you can still enjoy them almost as much with a nice AC breeze in the air overlooking palm trees. Either way,  they are a pretty sweet way to make life taste sweeter.

Pumpkin cupcakes with Pumpkin Brown Sugar Frosting and Pecan Praline
Print Recipe
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Pumpkin cupcakes with Pumpkin Brown Sugar Frosting and Pecan Praline
Print Recipe
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Ingredients
Pumpkin Cupcakes
Pumpkin Spice
Pecan Praline
Pumpkin Brown Sugar Frosting
Servings: cupcakes
Instructions
Pumpkin cupcakes
  1. Preheat oven to 350 degrees.
  2. Line 24 cupcakes with cute liners of your choice. Spray with cooking spray for easy removal.
  3. In a medium bowl, whisk together dry ingredients of Flour, baking powder, baking soda and Pumpkin spice.
  4. In a large mixing bowl, cream butter, sugar and brown sugar until light and fluffy.
  5. Add in four eggs one at a time mixing between them.
  6. Add flour mixture into mixing bowl into three parts. Alternate adding the milk and lemon zest. Mix until well blended.
  7. Add in pumpkin puree and blend completely.
  8. Fill 3/4 in cupcake pan. Bake at 350 degrees for 15-20 minutes. Toothpick should come out clean.
Pecan Praline
  1. Line cookie sheet with parchment paper.
  2. Pour sugar into saucepan and melt on medium high heat.
  3. When sugar is amber colored and smooth, add in pecans.
  4. Stir pecans until completely coated. Pour sugar and pecan mixture onto parchment paper.
  5. Once cool, remove praline from parchment and break into sizable pieces.
Brown Sugar Cream Cheese Frosting
  1. Whip whipping cream on medium high until the cream stiffens.
  2. Add in brown sugar, cream cheese, vanilla extract and Pumpkin spice. Beat on medium until smooth.
  3. If frosting appears wet, add in powdered sugar to stiffen.
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