Let them eat TRANSLATION cake!

DUMP CAKES©

First I introduced you to the Avocado Cheesecake, a great example of recipe translation.  It represented a simple shift of ingredients and flavor, having a nice new surprise to the mouth.  The same with my salsas, BBQ, flavored vodkas, mashed potatoes, French toast sandwiches, my pizza/quiche and the upcoming green chile. 

Here's another dessert offering that bases on one recipe and spreads out to several great ideas.  And it continues.

These cakes are easily made in ten or fifteen minutes, not counting cooking time, and that speed is attributed to what the name implies:  Opening different ingredient packages and dumping them together into a mixing bowl.  I know I advocate avoiding processed products, but if you’re going to be, um, bad, then why argue the fine points?  The ‘bad’ here is just mucho sugar, fats, and perhaps a preservative or two.  Dive in knowing that, and if you don’t exercise anything else, then at least exercise moderation.  These are definitely great tasting cakes!

      DC -  MACAROON CAKE

A friend for whom I made this cake called to tell me she had gotten sick after eating it.  I was horrified.  In further explanation, it was revealed that she had eaten half the cake on that first day, without realizing, as she picked a bite off the cake each time she passed it in the kitchen.  In a perverse way I felt much better.  It was unfrosted (which is my favorite way to eat it too); so perhaps frosting it may help slow you down with picking bites with your fingers, thus protecting yourself from harm.  There, how’s that for an excuse?

Preheat oven to 325° F

Tools:  Bundt pan (non-stick is best) -- Butter and flour inside regardless (or use baking release spray), large mixing bowl

Ingredients:

1     box 18 oz standard size quality yellow cake mix

1     large (or 2 small) box BUTTERSCOTCH instant
                       pudding mix -- (not sugar-free, no Aspartame)

3     eggs

            ½    cup oil (neutral: vegetable, canola, peanut etc)

½    24 oz jar applesauce (about a cup and a half)

½    tsp nutmeg

1     2-3 oz package chopped pecans, chopped cashews,
                      chopped macadamia etc (light flavored nuts)

1     12-16 oz package shredded coconut – sweetened
                      is just fine, but fresh shredded (and lightly
                      toasted by you at home) from health food
                      store is amazing

Preparation:  Mix all ingredients in bowl, loosening coconut shreds into powdered cake mix first.  It will be a thick brownie-like batter (if too thick, thin only slightly with milk or more applesauce), and work evenly into Bundt pan, leveling top.  Bake for about one hour and a quarter, depending on the oven.  Center will almost produce a clean straw, so bake until center only is slightly giggly.  Allow to cool till it can be handled and top has firmed, and gently shake pan side to side to release cake from sides of pan, and then invert into cake plate.  May be dusted with powdered sugar or butter pecan icing (recipe follows).  The rich simplicity of this cake makes it great just as it is without an icing.

Options:  The applesauce addition creates a lighter product.  Trading out a richer ‘moisture’ ingredient will make a more ‘dense’ cake if desired.  Choices here are 8 oz (1 cup) sour cream, Greek yogurt or mayonnaise.

BUTTER PECAN ICING

Open one small box butter pecan instant pudding mix.  Use half the milk required and blend until smooth in bowl.  Mix with one container unfrozen whipped topping doing all quickly before pudding sets, and pour over top of cake, letting flow down sides.

  

      DC - FIVE CHOCOLATE CAKE with raspberries and a little heat

This cake was a wedding cake for a good friend.  Although I had staged this cake in a glass bell jar on the wedding table, folks tried to get to it before the bride and groom.  I had to stand guard!

Preheat oven to 325° F

Tools:  Bundt pan (non-stick is best) -- Butter and flour inside regardless (or use baking release spray), large mixing bowl

Ingredients:

  1   box 18 oz standard size quality chocolate cake
                         mix or devil’s food cake mix

  1   large (or 2 small) boxes instant pudding mix
                         (not sugar-free, no aspartame) – CHOCOLATE/
                         MILK CHOCOLATE/CHOCOLATE FUDGE/DEVIL’S
                         FOOD etc.

 3   eggs 

 ½  cup oil (neutral: vegetable, canola, peanut etc)

           1/3  24 oz jar applesauce (about a cup)

 1   16 oz package mini chocolate morsels or bar chocolate
                        that has been chopped finely

¼   cup powdered Dutch processed cocoa

¼   tsp cayenne pepper, dissolved in coffee (next
                        ingredient) or applesauce.  This
                        amount may be doubled to ½ tsp
                        for a brighter chocolate heat         

 2   tbs fresh brewed coffee or reconstituted instant

 1   2-3 oz package chopped hazelnuts

 1   12-16 oz package individually frozen raspberries,
            partially-thawed enough to remove juice,
            drain juice and save (to supplement
            applesauce liquid quantity)

Preparation:  Mix all ingredients well, including any defrosted raspberry juice, except raspberries, in bowl; it will be a thick, brownie-like batter.  Carefully fold in semi-frozen firm raspberries last (briefly refreeze them individually on flat plate or pan if necessary to maintain stable mixability) after all other ingredients are mixed; thin with a tiny bit more applesauce or milk if necessary, then work evenly into Bundt pan, leveling top.  Bake for about one hour and a quarter, depending on the oven.  Center will almost produce a clean straw, so bake until center only is slightly giggly.  Allow to cool till it can be handled and top has firmed, and gently shake pan side to side to release cake from sides of pan, and then invert into cake plate.  Dust with powdered sugar, cocoa powder or smooth over with chocolate ganache as optional icing (recipe follows).

Options:  The applesauce addition creates a lighter product.  Trading out a richer ‘moisture’ ingredient will make a more ‘dense’ cake if desired.  Choices here are 8 oz (1 cup) sour cream, Greek yogurt or mayonnaise.

  

CHOCOLATE GANACHE

8 oz quality good chocolate bar shaved or chopped/chunked –
           or quality chocolate chips

3/4-cup milk and one tbs butter, or 3/4-cup heavy cream,
           heated carefully to scalding in micro or stovetop.

1  tbs light corn syrup

pinch salt

Pour hot milk/cream, syrup and butter and salt over chocolate bits in bowl, let set a minute.  Gently stir until dark, rich, glistening and pourable.  Drizzle well over barely warm cake.

         DC -  PISTACHIO CAKE

Preheat oven to 325° F

Tools:  Bundt pan (non-stick is best) -- Butter and flour inside regardless (or use baking release spray), large mixing bowl

Ingredients:

1   box 18oz standard size quality yellow or white cake mix

1   large box (or two small) instant pudding mix
                             (not sugar-free, no aspartame) -- PISTACHIO

3   eggs

               ½  cup oil (neutral: vegetable, canola, peanut etc)

               ½  24 oz jar applesauce or 1 can non-diet 7up (first for
                            lighter, second for firmer cake) about a cup and a half

               1   2-3 oz package  or ¼ cup chopped nuts, preferably
                            pistachios

Preparation:  Mix all ingredients in bowl; it will be a thick brownie-like batter.  Pour/spoon evenly into Bundt pan, leveling top.  Bake for about one hour and a quarter, depending on the oven.  Center will almost produce a clean straw, so bake until center only is slightly giggly.  Allow to cool till it can be handled and top has firmed, and gently shake pan side to side to release cake from sides of pan, and then invert into cake plate.  Pistachio pudding topping is optional icing (recipe follows).

Options:  The applesauce addition creates a lighter product.  Trading out a richer ‘moisture’ ingredient will make a more ‘dense’ cake if desired.  Choices here are the aforementioned soda, or 8 oz (1 cup) sour cream, Greek yogurt or mayonnaise.

  

PISTACHIO ICING

Open one small box instant pistachio pudding mix.  Use half the milk required and blend until smooth in bowl.  Quickly mix with one container unfrozen whipped topping doing all quickly before pudding sets, and pour over top of cake, and into the center hole, allowing to flow down sides.

  

      DC -  P B and B CAKE

The King had his favorites, his tastes, and his translations.  You can't argue with that.  I bow to his genius.

 

Preheat oven to 325° F

Tools:  Bundt pan (non-stick is best) -- Butter and flour inside regardless (or use baking release spray), large mixing bowl

Ingredients:

            1   box 18 oz standard size quality yellow cake mix

            1   large box (or two small) instant pudding mix (not
                     sugar-free,no aspartame)  – BANANA CREAM
                     (or vanilla with ½ tsp banana oil or banana
                     flavoring)

            3   eggs

         1/3   cup oil (neutral: vegetable, canola, peanut etc) – less
                     because of the peanut butter

           ½   24 oz jar applesauce (about a cup and a half)

           ½   tsp nutmeg

           ½   tsp fresh ground pepper

           ¼   cup (4 tbs) chunky peanut butter, warmed in micro
                    till soft, 20-30 seconds

        2-3   bananas (firm, not mushy) quartered then sliced
                    ¼ to ½ inch thick slices

    2-3oz   package chopped nuts (peanuts, cashews, pecans,

                    any non-strong flavored)

Preparation:  Mix all ingredients except bananas in bowl; it will be a thick brownie-like batter.  Carefully fold in banana bits (may be nearly frozen till firm) last after all other ingredients are mixed, and pour/spoon evenly into Bundt pan, leveling top.  Bake for about one hour and a quarter, depending on the oven.  Center will almost produce a clean straw, so bake until center only is slightly giggly.  Allow to cool till it can be handled and top has firmed, and gently shake pan side to side to release cake from sides of pan, and then invert into cake plate.  May be dusted with powdered sugar or peanut butter and banana icing (recipe follows).

Options:  The applesauce addition creates a lighter product.  Trading out a richer ‘moisture’ ingredient will make a more ‘dense’ cake if desired.  Choices here are 8 oz (1 cup) sour cream, Greek yogurt or mayonnaise.

As for which ice cream to serve with this cake, do I have to tell you?

  

PEANUT BUTTER AND BANANA ICING

1  8 oz block creamed cheese, room temp or warmer

¼ cup  (four tablespoons) warmed chunky peanut butter;

             you may use less for a slighter hint of peanut taste

½ cube room temperature butter

1-2 tbs milk, add a little at a time

½ to 1 cup powdered sugar (taste for personal sweetness)

pinch salt

Mix well until smooth, slather over warm cake, sprinkle with chopped nuts (peanuts, hazelnuts/filberts, almonds, pecans, cashews etc.) if desired.

      DC -  CARROT CAKE

I baked this cake for my brother’s wedding.  A three-tier modest sized round with a heart shape for the top tier.  I had a professional decorator frost it in cream cheese icing and decorate it with the bride’s colors – peach and pale green, which he did in roses, leaves and vines.  It was gorgeous.  The twist and turn to this story is my brother got married in August, and the decorator didn’t have sufficient room in his refrigerator to chill the cake to set the icing.  I didn’t know this, and I picked up the cake and drove to the wedding in my Jeep, my Dad holding the cake in his lap.  Half-way there, the frosting started sliding down the sides of the cake, and here’s my poor Dad desperately trying to catch the slagging catastrophe as it unfolded.  I can laugh now, but wow, what a nightmare!  We bought a store cake for the pictures, but served the ‘destructo-cake’ for the festivity’s dessert, along with plenty of champagne.  Everyone went to bed leaving the remaining cake bits on the table in the yard to clean up the next day.  The next morning, my remaining cake was covered with ants, but the store bought had none.  Hmm.  

 

I’m so glad they served cocktails at that wedding!

 

Preheat oven to 325° F

Tools:  Bundt pan (non-stick is best) -- Butter and flour inside regardless (or use baking release spray), large mixing bowl, box grater or grating wheel on food processor (large hole)

Ingredients:

1    box 18 oz standard size quality yellow
                      cake mix

            1    large box not sugar-free (non-aspartame)
                      instant pudding mix – PUMPKIN SPICE or
                      EGG CUSTARD (each flavor dictates your
                      choice of spicing)

            3   eggs

           ½   cup oil (neutral: vegetable, canola, peanut etc)

           ¼   24 oz jar applesauce (less because of the
                     carrots and pineapple) about 3/4 cup

           ½   tsp nutmeg

           ½   tsp powdered ginger

           ¼   tsp cinnamon (not necessary if using pumpkin
                     spice pudding)

           1    lbs (about 2 –2½ cups) fresh-grated carrots

           ½   cup golden or dark raisins, steeped in hot water
                     or rum to soften

           1    8 oz can crushed or diced pineapple, drained well

     2-3 oz   package chopped nuts (walnuts, cashews,
                     pecans)

Preparation:  Mix all ingredients in bowl; it will be a thick brownie-like batter, and pineapple or raisin juices or more applesauce may be used to bring it to a brownie consistency -- and spoon evenly into prepared Bundt pan, leveling top.  Bake for one about hour and a quarter, depending on the oven.  Center will almost produce a clean straw, so bake until center only is slightly giggly.  Allow to cool till it can be handled and top has firmed, and gently shake pan side to side to release cake from sides of pan, and then invert into cake plate.  May be dusted with powdered sugar or cream cheese icing (recipe follows).

Options:  The applesauce addition creates a lighter product.  Trading out a richer ‘moisture’ ingredient will make a more ‘dense’ cake if desired.  Choices here are 8 oz (1 cup) sour cream, Greek yogurt or mayonnaise.

CREAM CHEESE ICING

1  8 oz block cream cheese, room temp or warmer

¼ cup milk (add last in small portions until icing can just barely be slathered, no more)

¼ cup (half a cube) butter, room temperature

½-1 cup powdered sugar (as you prefer the sweetness)

¼ tsp each vanilla and almond extracts (capful)

pinch salt

Mix well until smooth, slather over warm cake, sprinkle with chopped nuts, cashews, diced dried pineapple or dried tropical fruit, fresh roasted coconut etc. if desired.