Atomic Cake!!!! Tuesday, May 21 2013 

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Anyone and everyone who grew up on the South Side of Chicago will remember THE ATOMIC CAKE!!! I am sad the Village Bakery is no longer šŸ˜¦ I am happy I have this amazing recipe to share. I think it is pretty close to the original we use to devour on every Birthday, we could talk Mom into popping for this beaut!!! ENJOY!!!

Ingredients
1 layer banana or yellow cake
1 layer chocolate cake
1 layer white cake
Fresh bananas, sliced
1 small box Jell-O banana Pudding
fresh strawberries, sliced
Grated chocolate
1 small box Jell-O chocolate pudding
1 small box Jell-O vanilla Pudding
whipped cream
How to make it
Set the banana (or yellow) cake layer on a cake plate.
Top with sliced bananas, then spread banana pudding over the top to hold the bananas together.
Spread whipped cream over pudding.
Place the chocolate cake layer on top.
Sprinkle with grated chocolate.
Top with sliced strawberries, then spread chocolate pudding over the top.
Spread with whipped cream.
Place the white cake layer on top.
Spread with vanilla pudding.
Frost top of cake with a generous amount of whipped cream.
Refrigerate

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Bacon Steak Pinwheels!! Thursday, May 9 2013 

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Whats better then steak??? BACON! What’s better then bacon??? Bacon wrapped in steak!! Oh my !! We love to buy a whole round of beef and do with it what we want. Love the fresh ground beef we get Can make it virtually fat free! So in our 30 lbs of beef we managed to slice up some very thin sandwich steaks. So thats where it started. Take very thinly sliced steaks lay bacon op top roll them up. I did several variations. Added some fresh veggies in there.. Cauliflower, carrots, broccoli. Extra bacon, Wrapped in bacon!!! Side this with some potato nachos and good to go!!!

Reeses PB Cake Piano style!! Tuesday, May 7 2013 

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Happy 15th Birthday to my rockin son!!!! His love of PB mainly Reeses inspired this cake for his birthday!! Here goes, I used a vintage Wilton piano shaped set of cake pans. round would work just fine šŸ™‚ My daughter even helped with the making of the keys šŸ˜‰

Cake:
2 1/4 cups Ā flourĀ 
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugarĀ 
About 1/2 cup unsalted butter, at room temperature
1/2 cup Reeses creamy peanut butterĀ 
2 large eggsĀ 
2 teaspoons vanilla extract
2/3 cup milk

Preparation
1. Preheat oven to 350Ā°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1/2 cup butter, and peanut butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.
2. Butter and flour 2 round 9-in. cake pans. Divide batter evenly between pans.
3. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
4. Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes.

Peanut butter filling:
3/4 cup creamy Reeses peanut butterĀ 
8 ounces cream cheese, at room temperatureĀ 
1 cup powdered sugar
1/4 cup Ā heavy cream

Make filling: In a medium bowl with an electric mixer, beat together peanut butter, cream cheese, powdered sugar, and cream until smooth and fluffy.

Spread filling in between layers.

Frosting

5 ounces unsweetened chocolate, chopped
8 tablespoons butter, at room temperature
About 3 cups powdered sugar, sifted
6 tablespoons milkĀ 
Preparation
Micro chocolate about 2 mins. Let cool to room temperature, about 10 minutes. Add butter and beat on high speed with an electric mixer until light and fluffy, about 2 minutes. Add 3 cups powdered sugar and the milk; beat until smooth. Add more powdered sugar if frosting seems too thin