Strawberry Layer Cake

You can use fresh orange juice instead of Grand Marnier in the cream cheese frosting.

Yield 16 servings (serving size: 1 slice)

Ingredients

• Cake:
• 1 1/4 cups sliced strawberries
• 10 ounce all-purpose flour (about 2 1/4 cups)
• 2 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 2 large egg whites
• 1 cup low-fat buttermilk
• 1/4 teaspoon red food coloring
• Cooking spray
• 
  Frosting:
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 1/3 cup butter, softened
• 2 tablespoons Grand Marnier (orange-flavored liqueur)
• 3 cups powdered sugar
• 12 whole strawberries (optional)

Preparation

1. Preheat oven to 350°.

2. To prepare cake, place sliced strawberries in a food processor; process until smooth.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.

4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.

5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.

6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

Nutritional Information

Calories: 348

Fat: 11.3g (sat 6.9g,mono 2.8g,poly 0.6g)

Protein: 4.3g

Carbohydrate: 57.7g

Fiber: 0.7g

Cholesterol: 55mg

Iron: 1.1mg

Sodium: 212mg

Calcium: 74mg

Maureen Callahan, Cooking Light, MAY 2009

Magnolia's Red Velvet Cupcakes with Creamy Vanilla Icing

by Allysa Torey
More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen

This is one of our most popular cakes at the bakery. Half of the customers love it because they haven't eaten it since their grandmother made it when they were kids, and the other half because they think the red color is really neat. But everyone thinks it's delicious.

ingredients
3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
1 recipe Creamy Vanilla Frosting
preparation

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting
.
Epicurious Test-Kitchen Tip:
This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting
.
Epicurious Test-Kitchen Tip:
This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

From epicurious.com

Roasted Banana Bars with Browned Butter–Pecan Frosting

Category Winner: Desserts. "I have been baking banana bars with my mother since I was old enough to stir the batter, so I was pleased when I was able to lighten them for my family and still maintain the original flavor. I browned butter in a saucepan to enhance its richness, thus eliminating the need for full-fat cream cheese. This is a great way to use ripe, speckled bananas." —Lindsay Weiss, Overland Park, KS

Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 tablespoon butter, chilled and cut into small pieces
9 ounces cake flour (about 2 1/4 cups)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup nonfat buttermilk
1 teaspoon vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
Baking spray with flour

Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

1. Preheat oven to 400°.

2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.

3. Reduce the oven temperature to 375°.

4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

5. Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

Yield: 2 dozen (serving size: 1 bar)

CALORIES 221 ; FAT 8.4g (sat 4.7g,mono 2.3g,poly 0.6g); CHOLESTEROL 39mg; CALCIUM 23mg; CARBOHYDRATE 35.1g; SODIUM 117mg; PROTEIN 2.3g; FIBER 0.6g; IRON 1mg

Cooking Light, JANUARY 2009

Walnut Cake with Praline Frosting

This easy sheet cake is rich enough for adults to enjoy after dinner with coffee, yet just sweet enough to be a treat for children, too.
Yield

16 servings (serving size: 1 square)
Ingredients

* Cake:
* 9 ounces all-purpose flour (about 2 cups)
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 7 tablespoons butter, softened
* 1 cup granulated sugar
* 1/4 cup packed brown sugar
* 2 large eggs
* 1 large egg white
* 1 teaspoon vanilla extract
* 1 cup 1% low-fat buttermilk
* 6 tablespoons chopped walnuts, toasted
* Cooking spray
*

Frosting:
* 1/2 cup packed brown sugar
* 6 tablespoons 1% low-fat milk, divided
* 2 tablespoons butter
* 1 tablespoon light corn syrup
* Dash of salt
* 2 cups powdered sugar
* 1/2 teaspoon vanilla extract
* 2 tablespoons chopped walnuts, toasted

Preparation

1. Preheat oven to 350°.

2 To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk.

3. Place 7 tablespoons butter, 1 cup granulated sugar, and 1/4 cup brown sugar in a mixing bowl; beat at medium-high speed with a mixer until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 teaspoon vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 6 tablespoons walnuts. Scrape batter into a 13 x 9–inch pan coated with cooking spray.

4. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

5. To prepare frosting, place 1/2 cup brown sugar, 1/4 cup milk, 2 tablespoons butter, corn syrup, and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 tablespoons milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 tablespoons chopped walnuts. Let the cake stand until the frosting sets; cut into squares.

Nutritional Information

Calories: 306 (29% from fat)
Fat: 9.8g (sat 4.6g,mono 2.3g,poly 2.1g)
Protein: 4g
Carbohydrate: 52g
Fiber: 0.7g
Cholesterol: 44mg
Iron: 1.2mg
Sodium: 204mg
Calcium: 51mg

Julianna Grimes, Cooking Light, SEPTEMBER 2008

Yellow Butter Cake with Vanilla Meringue Frosting

Yellow Butter Cake with Vanilla Meringue Frosting

You'll find potato starch on the baking aisle at most of your local supermarkets and health-food stores. Also known as potato flour, it helps ensure the cake will have a fine crumb and moist texture.

Cake:
Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
2 ounces potato starch (about 1/3 cup)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups sugar
10 tablespoon butter, softened
3 large eggs
3/4 cup whole milk
1/4 cup half-and-half
2 tablespoons bourbon
1 tablespoon vanilla extract

Frosting:
1 cup sugar
1/4 cup water
5 large egg whites
1/2 teaspoon cream of tartar
Dash of salt
1/4 cup butter, softened
1/2 teaspoon vanilla extract

1. Preheat oven to 350°.

2. To prepare cake, line bottoms of 2 (9-inch) cake pans with parchment paper; coat pans lightly with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife. Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.

3. Place 1 3/4 cups sugar and 10 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine milk and half-and-half. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat just until combined. Fold in bourbon and 1 tablespoon vanilla. Divide batter evenly between prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 25 minutes on wire rack; remove from pans. Cool completely on wire racks.

4. To prepare frosting, combine 1 cup sugar and 1/4 water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until candy thermometer registers 250°. Combine egg whites, cream of tartar, and dash of salt in a large bowl. Using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes). Beat 1/4 cup butter until light and fluffy; stir in 1/2 teaspoon vanilla. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

5. Place 1 cake layer on a plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Buttery Yellow Cupcakes with Chocolate Meringue Frosting: Lightly coat 24 muffin cups with cooking spray. Divide batter evenly among prepared muffins cups; bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

Cut frosting recipe in half, using 3 egg whites and omitting butter and vanilla. Fold 1/4 cup unsweetened cocoa into cooled meringue mixture, and top each cupcake with about 2 tablespoons frosting. Sprinkle 1 tablespoon unsweetened cocoa evenly over cupcakes, if desired. Yield: 24 servings (serving size: 1 cupcake).

CALORIES 177 (31% from fat); FAT 6.1g (sat 3.6g, mono 1.7g, poly 0.3g); PROTEIN 2.6g; CARB 27.8g; FIBER 0.5g; CHOL 41mg; IRON 0.7mg; SODIUM 148mg; CALC 40mg


Yield: 16 servings (serving size: 1 slice)
From Cooking Light, November 2008.

(Coconut) Vanilla Buttercream Frosting

Frosting:
1 cup sugar
1/4 cup water
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter, softened
1/4 teaspoon coconut extract (optional)
3 tablespoons toasted flaked sweetened coconut

To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).

Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.

From Cooking Light website.

Chocolate Buttercream Frosting

Absolutely the best frosting I've ever had. I pair this with a simple yellow cake or cupcakes and no one can resist it. It's simple and perfect.

I also use the Easy-Mix Yellow Cupcake recipe and this frosting recipe to make a two-layer 9" round cake that is delicious. It's a huge hit every time I make and probably my favorite cake ever.

Makes frosting for 18 cupcakes.

3 oz unsweetened chocolate, chopped
2 1/2 cups powdered sugar
1 1/2 T unsweetened Dutch-process cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 tsp vanilla
1/2 cup heavy whipping cream, at room temperature

Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly.

Sift the powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass. Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.

Using a small spatula, spead about 3 T of frosting on top of each cupcake, mound the frosting in the center.

From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.

Cream Cheese Frosting

Makes 3 cups.

1/2 cup (1 stick) butter, at room temperature
6 oz cream cheese, at room temperature
1 tsp vanilla extract
3 cups powdered sugar

In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.

Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further. The frosting is ready to use, or for flavor additions.

From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.

Yellow Sheet Cake with Chocolate Frosting

I don't know how "light" this cake is, but it's really, really good. I highly recommend it.

Cake:
Cooking spray
1 T all-purpose flour
1/2 cup butter, melted
1 (8 ounce) carton fat-free sour cream
1 1/2 cups granulated sugar
2 tsp vanilla
1/2 cup egg substitute
2 cups all-purpose flour (about 9 ounces)
1 tsp baking soda
1/2 tsp salt
3/4 cup low-fat buttermilk

Frosting:
1/2 cup (4 ounces) block style fat-free cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1/3 cup unsweetened cocoa
1 - 2 T evaporated fat-free milk
1/8 tsp salt
3 cups powdered sugar, divided

Preheat oven to 350.

To prepare cake coat bottom of 13x9-inch baking pan with cooking spray (do not coat sides); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with one T of flour. Set aside.

Combine 1/2 cup melted butter and sour cream in large bowl, stirring with a whisk until well-blended. Add granulated sugar and 2 tsp vanilla. Beat with a mixer at medium speed for 3 minutes or until well-blended. Add egg substitute, beat 2 minutes or until well-blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 tsp salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place cream cheese, 1/4 cup butter, and 1 tsp vanilla in large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 tsp salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar, beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.

"The Best of Cooking Light 7" - special edition
Yield: 18 servings. (Serving size: 1 piece.)
calories 291, fat 8.1 g, protein 4.3 g, carb 51.6 g, fiber 0.9 g, iron 1 mg, sodium 285 mg, calc 54 mg.