Hundred Thousand Dollar Cake Recipes

HUNDRED DOLLAR CUPCAKES WITH CARAMEL ICING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line the cups of two 12-cup muffin tins with cupcake liners.
• Whisk together the flour, baking powder, salt and baking soda in a medium bowl.
• Put the chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes (or melt it in a double boiler).
• Put the granulated sugar, brown sugar and butter in the bowl of a stand mixer and beat until light and fluffy, about 3 minutes. Add the melted chocolate and beat to combine. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the milk, and beat on low until just combined.
• Divide the batter evenly among the cupcake liners, about 1/4 cup batter in each. Bake until the cupcakes are domed slightly and a toothpick inserted into the center comes out clean, about 18 minutes. Cool completely on a rack.
• For the icing: Make the icing right before you are ready to frost the cupcakes. Combine the granulated sugar, buttermilk, butter, baking soda and vanilla in a medium to large heavy-bottomed saucepan (the liquid will double in volume). Insert a candy thermometer, bring to a boil and boil over medium-high heat until the mixture reaches soft-ball stage (235 degrees F), 10 to 15 minutes. Remove from the heat as it hits the soft-ball stage to avoid over caramelizing.
• Working very quickly but carefully, pour the caramel into the bowl of a stand mixer and beat on medium-high speed until cooled to warm, about 5 minutes. Working quickly, spoon about a tablespoon of the caramel icing onto each cupcake. (Caramel hardens a little as it cools; whip in a splash of heavy cream to loosen it up if needed.) Let stand until set, about 5 minutes. Decorate with edible silver dragees.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.

$100 CHOCOLATE CAKE

Steps:

• Mix all cake ingredients till well blended.
• Bake in 2 greased round cake pans in 350°F oven for 30 minutes.
• Cool, while cake cools completely mix filling and spread between cooled cake rounds and frost with Grandmas Fudge Frosting (recipe #123920).
• Must refrigerate if serve with pudding filling.
• Prep time does not include cooling time.

HUNDRED DOLLAR CAKE WITH BUTTERCREAM ICING

Steps:

• Sift together twice the 2 cups flour through the baking soda.
• Add the cold water through the vanilla and blend well.
• Pour into two greased and floured 8" round layer cake pans.
• Bake at 350° 25-35 minutes.
• Let cool.
• Make the icing: Cook the flour with the milk, stirring constantly until very thick and smooth.
• Allow to cool slightly.
• Blend the butter and the salt together.
• When the milk mixture has cooled, add it to the butter mixture and beat at high speed 10 minutes.
• Use to frost cake.

$1,000 CAKE

Steps:

• In mixing bowl, cream sugar and mayonnaise together until well blended.
• Add flour and cocoa powder and mix well.
• In small bowl, mix water and baking soda together and then add to mixing bowl.
• Add salt and vanilla, mixing just until blended.
• Pour into greased and floured 9 x 13-inch or 8-inch square (depending on whether you want a thicker or thinner cake) metal or glass baking pan.
• Bake at 350 for 35-40 minutes until toothpick inserted into center of cake comes out clean.
• For icing: Mix all ingredients together until smooth.
• While cake is still warm, spread icing on to it. Let cake cool completely before serving.