Sweets and Treats

Tres Leches 

Eggnog Spice Cake

Ingredients:

1 (15 ounce) spice cake mix

4  eggs

1/2 cup oil

1/2 cup water

1 cup eggnog

5 ounces evaporated milk

14 ounces sweetened condensed milk

Frosting:
1 pint heavy cream plus
 1 cup powdered sugar
  - OR - 1 16 oz. tub Cool Whip

Directions:

Preheat oven to 350 degrees. In a stand mixer, beat together the cake mix, eggs, oil, and water. Pour this batter into two 9-inch cake rounds that have been generously sprayed with nonstick baking spray. Even better: line at least the bottom of each pan with a piece of parchment paper. Bake for 24-29 minutes in preheated oven. Remove and cool completely in the metal cake pans.

Once cool, tip of your cakes gently out of the metal pan, then use a sharp knife to slice the rounded top portion of the cake into a flat, even surface. Return this leveled cake to the cake pan.

Mix together the three ‘milks’ - the eggnog, sweetened condensed milk, and evaporated milk. Do not be tempted to add extra eggnog or other milk, keep the measurements precise. Drizzle the eggnog mixture thoroughly and evenly over both cakes. Set cakes uncovered into the fridge and allow the milk to seep into the cake, about 30-45 minutes.

Whip the whipping cream with the powdered sugar until stiff peaks form. Or if you are using Cool Whip, make sure it is defrosted and spreadable.

Remove the cakes from the fridge. Beginning with the leveled cake, invert it onto a large plate or cake pan. Add a cup of whipped cream to top of the cake, then gently invert the second cake. To do this, I like to cover my hand with a piece of parchment, then quickly turn the cake upside down on my hand, then flip it right-side-up on top of the whipped cream layer. Frost with remaining cream.

Decorate with sprinkles or garnish as desired. Keep refrigerated until serving.

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Chocolate Pumpkin Marble Cake 

A sweet autumn treat for kids 

of all ages. Two separate batters are swirled together to create this playful marbled pound cake.

Ingredients:

1 1/2 cups (3/4 lb.) butter, at room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (recipe follows)

Directions:

In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.

To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.

To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.

Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.

Chocolate Glaze:

In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted
and smooth, about 10 minutes.

Yield: Makes 12 to 16 servings