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Entertaining and Cake April 10, 2011

Posted by frizzybaker in Dessert, Recipes.

This weekend we entertained some of our friends for dinner, giving me an excuse to freshen our apartment up with these. . . 


And I used my pottery dishes  (our wedding dishes) making beautiful, yet functional, displays.

For dinner, I fixed my honey whole wheat bread, bought a lasagna, and made a delicious salad. But what’s dinner without desert! I saved the best for last – devil’s food cake with cream cheese icing and a strawberry glaze. I wasn’t able to capture step-by-step instructional pictures, but I did snap a photo of the end result before it was gobbled up!

Devil’s Food Cake with Cream Cheese Icing and Strawberry Glaze
(Adapted from “Better Homes and Gardens Cook Book”)


– 3/4 cup butter
– 3 eggs
– 2 cups all-purpose flour
– 3/4 cup unsweetened cocoa powder
– 1 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups sugar
– 2 teaspoons vanilla
– 1 1/2 cup milk

Cream Cheese Icing
1 8oz package cream cheese, softened
– 1/2 cup butter, softened
– 2 teaspoons vanilla
– 51/2 to 6 cups powdered sugar
I only frosted the middle layer and top layer of the cake – so I cut the icing in half. This recipe will frost an entire cake.

Strawberry Glaze
One package of strawberries (they way you buy them in a store), cut in halves
– 2 tablespoons of sugar (or more if you like sweet)
– 1 cup water
– Squirt of lemon juice

Cake Directions:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease bottoms of two 8x8x2-inch square or 9×11/2-inc round cake pans. I used round pans! Line bottoms of pans with waxed paper; grease and lightly flour pans. Set pans aside. In medium bowl, stir together flour, cocoa powder, baking soda, and salt; set side.

2. Preheat oven to 350F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat 2 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread into prepared pans.

3. Bake for 35-40 minutes for 8-inch pans and 13x9x2-inch pan, 30-35 minutes for 9-inch pans, or until wooden toothpick inserted near center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans. Peel off waxed paper. Cool thoroughly on racks.

Begin to prepare frosting

Frosting Directions:
1. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. Note: add as much powdered sugar in as desired sweetness. Unfortunately, you have to do taste tests. 😉

Strawberry Glaze directions:
1. Mix sliced strawberries, sugar, and water in a saucepan.

2. Bring to a boil and then simmer. Add lemon juice.

3. Stir and simmer until water boils down all that is left is a thickened strawberry liquid. Note: to acquire a thicker glaze, feel free to add 1 teaspoon of cornstarch, flour, or a tablespoon of chia seeds.

4. On the top of one piece of the completely cooled and frosted cake, pour on a lukewarm glaze. Stack other piece of cake and repeat.




1. Nicole - April 12, 2011

I miss your honey whole wheat bread. PS: I sent you a package in the mail.

frizzybaker - April 13, 2011

ooo! I LOVE packages. I can’t WAIT!

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