Monday, February 27, 2012
Easy Peasey Cake
Dan and I had a very lazy Sunday after a rather busy week of helping out with our new grandson and having the older grandsons for an overnight. Saturday morning we had to get up bright and early (and I do mean early) to help our daughter with the baby and her two year old while her husband worked at a medical conference. It's just a bit too soon to try several flights of stairs with a 10 day old and a 2 year old. So, we breezed by the coffee shop on our way over and spent the day helping out wherever needed.
When Sunday rolled around, we were both exhausted. Needless to say, we didn't do a lot most of the day. We did run a few errands and enjoyed the sunshine. I wanted to watch the Academy Awards last night so I prepared a simple supper of chicken and noodles and made the killer cake in the picture just so we would have something elegant to enjoy while watching the awards. I have to give a shout out to Meryl Streep for winning best actress. Way to go Meryl!
Let me tell you, this cake is SUPER easy to make and is soooooooo good. The recipe comes from my St. Louis Days, St. Louis Nights cookbook and I have been making it for years. Anybody out there remember jelly rolls? Did you ever eat a jelly roll as a child? I happen to be a huge fan of jelly rolls - delicious sponge type cake with a layer of raspberry filling rolled up in it. YUM! This recipe is reminiscent of those and way easier than making a jelly roll.
Here is what you will need:
1 Sara Lee frozen pound cake, 16 oz
1 jar raspberry all fruit spread
12 ounces semi sweet chocolate chips
1 cup sour cream
1 tsp vanilla
That's it! Easy peasey.
This cake is perfect for all of you with a baking phobia or little time to make a dessert. Everyone will think you slaved for hours in the kitchen. We will keep this secret between us (wink wink)!
Now, use a couple tablespoons of raspberry fruit spread on the first layer. Put the next layer on top and repeat until you come to the top layer.
Ice the sides of the cake first, and then the top. There is lots of icing for this cake, so at this point I cut the corner off a zip lock bag, put a star tip in and fill the bag with the remaining icing and pipe the remaining icing around the cake just to fancy it up and not waste any of the icing. This is how your cake will look when you slice it.
You may have shied away from some of the other recipes that required measuring and mixing and baking, but you really really need to give this one a try. Everyone will think you are amazing! Remember, it's our little secret. They will think you are a regular Betty Crocker.
Things to Remember:
“Cooking is like love, it should be entered into with abandon or not at all.”
- Harriet Van Horne, Vogue 10/1956