Source: Chef Will Greenwood - Sunset Grill, Nashville, Tennessee
Mousse-filled cake bombes are glazed with ganache and served with orange-foster caramel sauce and a banana-topped puff-pastry crisp. The rich chocolate cake is cut open to reveal its banana mousse filling. The orange flavor that brightens the dessert comes from the Grand Marnier sprinkled on the cakes and in the sauce.
Serves 8
Chocolate Banana Cake...2 cups granulated sugar ...1/2 cup heavy (whipping) cream ...1/2 cup granulated sugar ...1/2 cup orange juice ...2 sheets puff pastry ...Grand Marnier ...
Chocolate Chile Cake...1 tablespoon vanilla extract ...1 teaspoon baking soda ...1/2 pound (2 sticks) unsalted butter, cut into pieces and softened ...2 large eggs, at room temperature
Chocolate Frosting ...3/4 cup unsweetened non-alkalized cocoa powder ...1 1/2 pounds (5 to 6 cups unpacked) confectioners' sugar ...
Source: Sussie's Bakery, Marks, Mississippi - from Southern Lady/Taste Of The South
This is also known as Yellow Butter Cake with Easy Caramel Icing.
1/3 cup shortening...3 large eggs, at room temperature...1 teaspoon salt...1 teaspoon butter flavoring...Garnish: pecan halves and grated orange peel
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans or one 9 x 13-inch cake pan. Set aside.
In a large bowl, cream together shortening and butter with an electric mixer at medium speed. Gradually add sugar and beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder and salt.
In a small bowl, combine milk and flavorings.
Add dry ingredients alternately with milk mixture to butter mixture, beginning and ending with dry ingredients, and beating well after each addition.
Ladle batter into prepared pans, dividing equally . Bake for approximately 30 minutes or until a cake tester comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely.
Frost cake with Easy Caramel Icing, Garnish with pecan halves and grated orange peel if desired.
Easy Caramel Icing
1 cup butter...1/2 cup buttermilk...2 tablespoons white corn syrup...
Sunset Grill Chocolate Bananas Foster Cake with Orange Foster Caramel Sauce
Source: Chef Will Greenwood - Sunset Grill, Nashville, Tennessee
Mousse-filled cake bombes are glazed with ganache and served with orange-foster caramel sauce and a banana-topped puff-pastry crisp. The rich chocolate cake is cut open to reveal its banana mousse filling. The orange flavor that brightens the dessert comes from the Grand Marnier sprinkled on the cakes and in the sauce.
Serves 8
Chocolate Banana Cake...2 cups granulated sugar ...1/2 cup heavy (whipping) cream ...1/2 cup granulated sugar ...1/2 cup orange juice ...2 sheets puff pastry ...Grand Marnier ...
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The Fort Chocolate Chile Cake with Chocolate Frosting and Port Cherries
Source: The Fort, Denver, Colorado
Serves 12
Chocolate Chile Cake...1 tablespoon vanilla extract ...1 teaspoon baking soda ...1/2 pound (2 sticks) unsalted butter, cut into pieces and softened ...2 large eggs, at room temperature
Chocolate Frosting ...3/4 cup unsweetened non-alkalized cocoa powder ...1 1/2 pounds (5 to 6 cups unpacked) confectioners' sugar ...
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Sussie's Bakery Famous Caramel Cake
Source: Sussie's Bakery, Marks, Mississippi - from Southern Lady/Taste Of The South
This is also known as Yellow Butter Cake with Easy Caramel Icing.
1/3 cup shortening...3 large eggs, at room temperature...1 teaspoon salt...1 teaspoon butter flavoring...Garnish: pecan halves and grated orange peel
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans or one 9 x 13-inch cake pan. Set aside.
In a large bowl, cream together shortening and butter with an electric mixer at medium speed. Gradually add sugar and beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder and salt.
In a small bowl, combine milk and flavorings.
Add dry ingredients alternately with milk mixture to butter mixture, beginning and ending with dry ingredients, and beating well after each addition.
Ladle batter into prepared pans, dividing equally . Bake for approximately 30 minutes or until a cake tester comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely.
Frost cake with Easy Caramel Icing, Garnish with pecan halves and grated orange peel if desired.
Easy Caramel Icing
1 cup butter...1/2 cup buttermilk...2 tablespoons white corn syrup...
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