Today is my oldest son's 25th birthday. I wanted to make him a birthday cake and celebrate his birth but we are estranged. At any rate, I am thinking of him and wishing him joy and success in every single aspect of his life.
My children, I have four of them, are not big fans of sugary sweet buttercream icing. They will automatically scrape the icing off the cake or just take a hard pass altogether for most cakes because of the icing. Jacob's favorite cake for his birthday, or any day really, was a chocolate bundt cake with a ribbon of cheesecake at the top sprinkled with powdered sugar. I found the recipe in an Eagle Brand Sweet and Condensed Milk + Philadelphia Cream Cheese cookbook called Simply Delicious Desserts which you can buy from Amazon for $4.72 + $3.99 in shipping... it's got a spiral binding, there are pictures for every single recipe, and the recipes are easy, delicious, and sometimes quite impressive in their presentation; I recommend this book.
The Chocolate Ribbon Cake (ribbon of cheesecake inside) was the most requested birthday cake by every single one of my children year in and year out.
Frankly I was starting to get tired of the same cake every single time because I happen to like sugar and I do want a taste of chocolate butter cream, cream cheese, Italian butter cream (serious winner), or chocolate fudge frosting on occasion. Problem is that if I make a cake (even a small 9" square cake) and then I frost it no one is gonna help me eat it so it's much safer health-wise to just not even start. What's more I collect cake plates and server ware so I have LOTS of pretty display dishes and no iced cakes to display on these dishes. Poor me right? Right? I know, that's what I'm saying!
Anyway, on Sunday last week I decided I wanted to make Aunt Laura's Family Famous Carrot Cake WITH Cream Cheese Icing bad enough that I made a 9" square cake but this time I decided to use a "fruit dip" recipe I had that is 16 ounces of cream cheese to 8 ounces of marshmallow cream. That's it - that's the whole fruit dip recipe. You just use an electric mixer to combine the two completely and serve with cut fruit - it's delicious! Even my "no icing" children and husband LOVE this fruit dip. It has a nice tang to it and it's pretty thick so I thought... what if I ice Aunt Laura's Carrot Cake with this fruit dip and INSIST that those who have a piece of cake must at least try the frosting before they scrape it off? I tell you what - they LOVED it. There are only four of us at home these days, my husband and I and two son's (19 and 22) and everyone liked the cake so well I ended up making another 9" square cake the next day because it was gone and there were requests for more more more. So today to celebrate Jacob's 25th birthday I am going to try a recipe for Orange Layer Cake and ice with the "Fruit Dip Icing" (which i am going to add crushed pineapple too (a la "Pig Cake).
Happy 25th Birthday Jacob we ALL Love and Miss you and we wish you all the best on this your 25th, Quarter Century, Birthday. It's a VERY Big Deal and we are taking the opportunity to celebrate everything that makes you great. Love, Hugs, and Kisses - especially from your Mommio. Happy Birthday Son!
Fruit Dip + Awesome Cream Cheese Frosting
(cake has to be store in the refrigerator if you use this as an icing)
16 oz. Cream Cheese
7-8 oz. of Fruit dip
(one once more or less makes no difference and I think it comes in a 7oz. container)
Blend together with an electric mixer until completely blended and smooth. Serve with cut fruit or use it to frost a cake. Delicious but not too sweet, marvelous texture.
Aunt Laura's Family Famous Carrot Cake
2 cups granulated sugar
2 cups all purpose flour
2 cups grated carrot
10 oz. can crushed pineapple - drained
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/3 cup vegetable oil
Mix all ingredients together thoroughly - just with a spoon no need to use a mixer - and pour into a greased 9x13 baking dish (cut all ingredients in half for a 9" square cake). Bake at 350° for 30-45 minutes until a toothpick inserted into the center comes out clean. Cool thoroughly and ice, or not - it is a VERY good and moist cake and stands nicely on it's own with a sprinkle of powdered sugar for style and flair.
Orange Layer Cake
11 oz. can Mandarin oranges, with liquid
1 package yellow cake mix
1/2 cup vegetable oil
1/2 cup sour cream
Preheat oven to 350°. Grease and flour 3 (8-9") round cake pans. Combine all ingredients and blend with mixer until well blended. Divide between 3 cake bans and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Chocolate Cheesecake Ribbon Bundt Cake - Our Traditional Family Birthday Cake
1 chocolate cake mix (any version of chocolate)
8 oz. cream cheese, room temperature
2 Tablespoons butter, softened
1 Tablespoon cornstarch
14 oz. can sweet and condensed milk
1 teaspoon vanilla extract
Preheat oven to 350°, grease and flour bundt cake pan (use shortening not cooking spray if you want your cake to come out in one piece). Prepare cake mix according to package directions and pour into cake pan. In separate bowl combine the cream cheese, sweet and condensed milk, butter, and cornstarch and blend with a mixer until creamy and smooth, blend in the egg and vanilla just until completely combined. Pour the cream cheese in a ribbon on top of the cake. Bake at 350° for 50-55 minutes. Cool on a wire rack inside the pan for 10 minutes then turn out onto a wire rack and cool completely. Sprinkle with powdered sugar (or go crazy and drizzle on a glaze or something) and serve.