Yellow Cake with Raspberry Filling and Chocolate Butter Cream

It was my husband's birthday this weekend and decided to make him a cake. I am not much of a baker but this recipe was really easy.

Ingredients Cake:
2 cups sugar
3 1/4 cups all purpose flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup unsalted butter (room temp)
1 1/2 cups Milk
1 tbs vanilla extract
4 large eggs


Ingredients Raspberry filling:
2 cups frozen raspberry
1 tbs cornstarch
2 tbs lemon juice
1/4 cup sugar


Ingredients Chocolate Butter Cream:
2 cups unsalted butter (room temp)
5 cups powdered sugar
2 tsp vanilla extract
8 ounces semi sweet chocolate melted and cooled


Preheat oven 350 degrees.  Lightly grease the bottom and the sides of pan(s) ( I used 2- 9 in round cake pans).  In a large mixing bowl whisk together sugar, flour, baking powder and salt.   Cut the butter into pieces and add to the mixture.  Beat with electric mixer on low speed.  Add the milk and vanilla and continue mixing on low.  Scrape the bottom and the sides of the bowl.  With the mixer running on slow add 1 egg at a time.  Increase the speed to medium for 30 seconds for each egg.
Scrape the bottom and sides of the bowl to make sure everything is incorporated.

Transfer the batter into the pans and bake until the edges are golden brown and a toothpick inserted into the center comes out clean.    Remove cake from the oven and cool for 5 minutes and then turn it out into a rack to cool completely.


While the cake is cooling:  In a medium sauce pan combine all the ingredients for the raspberry filling and bring to a low boil.  Continue to simmer until it begins to thicken.  Turn off  heat and allow to cool completely.

Using a double boiler (I use a sauce pan with boiling water with a glass bowl on top).  Melt the chocolate.  Allow to cool.

Using a wire whisk, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bottom and the sides of the bowl .  Reduce the speed to low and slowly add the powdered sugar 1/2 cup at a time.  Add the vanilla and mix until everything is incorporated.  Add the melted chocolate and whip at medium-high speed until light and fluffy.

Once the cake and raspberry filling are cooled build your cake.
I piped a ring of chocolate so the filling would not ooze out of the sides.
Decorate as desired.

Peach Pie

I guess I have just been in a pie mood these days.  I had planned on making a peach pie for Easter with some fresh peaches and when I went to go cut them they were rotten on the inside.  I defaulted to canned peaches that day.  I finally found some bags of frozen peaches and tried making the pies with them.

Ingredients

1 pkg frozen peaches (4 cups) or 3 12 oz cans sliced peaches reserve 1/4 juice
3/4 cup sugar
3 tbs flour
1 tsp cinniamon
1 tsp lemon juice
1/8 tsp salt
2 tbs butter

Preheat oven to 425 degrees.
Line an 9 inch pie plate with one pie crust.  Press firmly to the plate.

If using frozen peaches:

In a large bowl gently combine peaches with other ingredients.  Layer peaches into prepared pie plate and sprinkle remaining sugar mix on top.  Dot with 2 tbs butter.   Top with second crust and fold excess under the bottom crust edge.  Press edges together to seal (I fluted this particular pie).  Cut vent slits on the top.  Cover edges with 2 inch wide strips of foil and bake 25 minutes.  Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.


For canned peaches:
On the stove top combine sugar, cinnamon and 1/4 reserved juice.  Bring to a simmer and add Lemon juice and salt.   Mix with drained peaches.  Layer peaches in prepared pie plate.  Dot with 2 tbs butter.   Top with second crust and fold excess under the bottom crust edge.  Press edges together to seal (I fluted this particular pie).  Cut vent slits on the top.  Cover edges with 2 inch wide strips of foil and bake 25 minutes.  Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.