November 18, 2014

Classic White Cake and Buttercream Frosting for our Thanksgiving Dessert Table


White Cake is an American Classic. Growing up before bakeries were in grocery stores, I have memories of a particular bakery in our town. They made the most delicious baked goods. In our family, you knew if you had a celebration, your cake would be coming from there. This Classic White Cake reminds me of those from my childhood.

With all the chocolate lovers in our house, I know it's hard to believe, but my husband is not a fan of chocolate. I always make something special for him during the holidays. Classic White Cake with Buttercream Frosting is his favorite holiday dessert. I made it for him last Thanksgiving. I am making another one this year for Thanksgiving. I thought you might like to make one too. 

This cake is easy and quick to make. There are only four ingredients. It starts with a cake mix. Cake mixes get a bad rap sometimes, but I am here to tell you that they make my life so much easier when the holidays are here. I’m all for keeping it simple. It allows me to have more time to relax and spend with my family.
I do not make the cake by the directions on the back of the box. Instead, I substitute milk for the water and sour cream for the oil.  The cake is moist but light and fluffy. Once you have tried it, you may never make a cake any other way again.
This Classic White Cake will most likely become one of your favorites for holidays and family celebrations. I hope you get to make one during the holidays. Enjoy!


Classic White Cake 

15..5 oz. Duncan Hines White Cake Mix
1 cup milk
1 cup sour cream
3 egg whites

Preheat oven 350 degrees F.   Grease the bottom and sides of 2 8" cake pans with shortening.  Dust with them with flour; set aside.

Pour cake mix in the bowl of an electric mixer.  Add milk and sour cream.  Using the paddle attachment mix on medium speed until incorporated.

Add egg whites and mix on low speed for 2 minutes.  Pour into prepared cake pans.  Tap cake pans on counter a couple of times so the bubbles come to the surface.

Bake in the oven 25-30 minutes or until cake is done when a toothpick is inserted in the center and comes out clean.

Cool on wire rack for 10 minutes and invert on rack to continue to cool.  Frost cake when completely cool.

Buttercream Frosting

1/2 cup butter, softened
 4 to 5 cups powered sugar
1/4 cup half and half or whole milk
1 and 1/2 teaspoons pure vanilla

In the bowl of an electric mixer using a wire whisk attachment cream butter.  Add 2 cups of powered sugar and beat until creamy.  Add milk and beat until smooth.

Gradually add 1 cup powered sugar at a time until a spreadable constancy is reached.  Add vanilla and beat on high until creamy and smooth.

Frost cake immediately.



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November 16, 2014

Creamy Jalapeno Corn Casserole


We pretty much have our menu down for Thanksgiving and this Creamy Jalapeno Corn Casserole is one of the side dishes my daughter-in-law makes each year.  It is easy and quick with a great combination of flavor and crunch from the jalapenos and corn.    

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November 8, 2014

Potato Sausage Egg Breakfast Casserole {Spiced up with cumin and cilantro!}


I make a traditional breakfast casserole that we love.  It consists of layers of your favorite breakfast ingredients, potatoes, sausage, eggs and topped off with cheese.

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November 5, 2014

Honey Pumpkin Cornbread

  

When October comes around, I start thinking of all the recipes I can make with pumpkin.  Last year I wanted to make Honey Pumpkin Cornbread and never got around to making it.  For me, making any kind of cornbread other than the traditional, is stepping out of the box, but I must say, it is absolutely delicious.

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November 3, 2014

Homemade Chicken & Rice Soup


This simple, hearty, Homemade Chicken & Rice Soup reminds me of the days when I would open up a can of Campbell's Chicken and Rice Soup for a quick meal.  Yes, I like Campbell's soups and still eat them on occasion, but I love homemade soup.  The aroma it gives off while it is cooking is comforting in itself.

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October 29, 2014

Baked Chicken and Dumplings


My husband loves my Chicken and Dumpling recipe, and he was a little hesitant when I told him I was going to make Baked Chicken and Dumplings.  He could not imagine how they would turn out, and I must say I was a little intrigued too.  

I have been seeing several recipes going around, and some were a little different from others.  Like my husband, I love the homemade dumplings recipe I make and did not want to vary from it.  

The recipes that I have usually seen call for self-rising flour and milk, or flour and baking powder and milk, so I wanted to see if I could use my recipe which calls for flour, eggs and milk.  I tried my recipe, and we LOVED them.  I am still intrigued on how they came out like dumplings.  Oh well, just trust me---they are delicious!

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