CHOCOLATE MOLASSES CAKE
2 cups granulated sugar
2 ¼ cups cake flour
1 tsp salt
1 tsp baking powder
1 cup cocoa
¾ cup vegetable oil
1 tsp vanilla extract
½ cup Golden Barrel Supreme Baking Molasses
2 ¼ tsp baking soda
1 ¾ cups boiling water
Combine sugar, flour, salt, baking powder and cocoa into a large mixing bowl and blend well. Add oil, vanilla and ¾ cup boiling water to dry ingredients; add eggs and mix well. In a clean mixing bowl, add baking soda to Golden Barrel Supreme Baking Molasses and remaining 1 cup boiling water. Let set for 5 minutes to dissolve. Add molasses mixture to batter and mix until well blended. Pour batter into two 9 inch greased and floured cake pans.** Bake at 350 degrees F for 30 minutes or until done. Cool on a cooling rack until ready to assembly cake.
8 oz softened cream cheese
½ cup butter
1 ½ cups confectioners sugar
1 tsp vanilla
½ cup mini semi-sweet chocolate chips
Combine cream cheese and butter until blended. Slowly add confectioners sugar and vanilla. Mix on medium speed until well blended and smooth. Add chocolate chips and mix until well blended. Place filling between cake layers and frost cake with frosting. Garnish with chocolate curls if desired.
½ cup Crisco
½ cup butter
1 lb confectioners sugar
½ cup cocoa
¼ cup milk
1 tsp vanilla
Beat Crisco and butter until smooth. Slowly add confectioners sugar and cocoa alternately with milk and vanilla until smooth.
** If desired, you can make one and a half recipes and pour batter into 3 nine inch cake pans to make a 3 layer cake.
MARY ANN ZEIGLER-KERN
JUST-PEACHY SHOO FLY CAKE
½ cup butter 1 tbsp Golden Barrel Supreme Baking Molasses
¾ cup brown sugar 2 tbsp reserved peach juice
1 can (29 oz) peach slices Maraschino cherries
Preheat oven to 350 degrees with oven rack in lowest third position. Use a 12 inch oven-proof cast iron skillet.
Drain juice from peaches and save juice. Put butter, brown sugar, molasses and 2 tbsp of juice in skillet on medium heat. Stirring constantly, bring to a low boil for about 2 minutes. Immediately remove skillet from heat. Carefully place peach slices in an artful circle (in the hot sugar mixture) around the skillet. Place maraschino cherries in empty spots.
Mix ½ cup brown sugar, ½ cup chopped pecans and ½ tsp of cinnamon. Set aside.
1 cup HOT peach juice (add water to make it full) 3 cups flour
2 eggs 1 cup brown sugar
2/3 cup Golden Barrel Table Syrup 2 tsp baking soda
2 tbsp Golden Barrel Baking Molasses 1 tsp baking powder
½ tsp salt ½ cup butter
Cream butter with brown sugar. Add flour and mix to crumb size. Remove ½ cup of crumbs to use later. To remaining crumbs, add baking powder and soda, salt, eggs, molasses and gradually add peach juice. Mix about 1 minute.
Pour ½ of cake batter gently over the peaches and sugar mixture in the skillet.
Take the filling mixture of sugar, nuts and cinnamon and sprinkle over the top of the cake batter in skillet.
Pour remaining batter over the skillet mixture.
Sprinkle the reserved crumbs on top of the batter mixture.
Bake in oven for 40 to 50 minutes until a wooden skewer inserted in cake’s center comes out clean.
Remove from oven to a wire rack and let cool for 5 to 7 minutes. Take a knife and gently loosen cake’s edges around skillet. Place a serving platter on top of skillet and holding firmly, turn cake upside down on platter. DO NOT REMOVE SKILLET YET.
Let skillet on top of upside down cake for 7 to 10 minutes. Gently lift skillet off cake, and let cake cool completely.
For garnishes you may use strawberries, mint leaves, whip cream, orange “twists” etc.
Serve warm or cold with whip cream or ice cream
Serves 10 to 12
MOLASSES PECAN PIE CAKE
1 cup finely chopped pecans toasted
½ cup butter or margarine (softened)
½ cup shortening
2 cups sugar
5 large eggs, separated
1 tbsp vanilla
2 cups flour
1 tsp baking soda
1 cup buttermilk
¾ cup dark corn syrup (Golden Barrel)
Sprinkle pecans evenly into 3 generously buttered 9-inch round cake pan. Shake to coat bottoms and sides.
Beat ½ cup butter and shortening at medium speed until fluffy, gradually add sugar beating well. Add egg yolks one at a time beating well after each addition. Stir in vanilla and corn syrup.
Add flour and baking soda to butter mixture alternately with buttermilk, begin and end with flour. Beat at low speed until well blended.
Beat egg whites at medium speed until stiff peaks form. Fold 1/3 of egg whites into batter mixture. Fold in remaining beaten egg whites. Pour into prepared pans. Bake at 350 F for 20-25 minutes. Cool in pans 10 minutes. Invert layers onto wax paper. Brush top and sides of cake layers with dark Gold Barrel Corn Syrup (about ½ cup). Cool completely.
Spread half of pecan pie filling on one layer, pecan side up. Place second layer pecan side up on filling.
Top with remaining cake layer pecan side up. Arrange with pastry cutouts. Garnish with extra filling on top of cake if desired.
Molasses Pecan Pie Filling
½ cup firmly packed dark brown sugar
¼ cup Golden Barrel Baking Molasses
½ cup Golden Barrel dark table syrup
1/3 cup corn starch
4 eggs yolks
1 ½ cup half and half
1/8 tsp salt
3 tbsp butter or margarine
1 tsp vanilla
Whisk together first 6 ingredients until smooth. Bring mixture to a boil over medium heat whisking constantly. Boil one minute until thick. Remove from heat. Whisk in butter and vanilla. Cool
Mix and set aside:
¼ cup Golden Barrel Table Syrup
¾ cup Golden Barrel molasses
2 ¼ cup boiling water
1 tsp soda
Mix until like crumbs:
4 cups flour
2 ¼ cups light brown sugar
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
Add to the dry mixture:
2 beaten eggs
¾ cup applesauce
Blend with hand mixture. Line two 9-inch pans with parchment paper. Bake 350 degrees 45-50 minutes. Cool slightly. Ice cake warm.
In a saucepan, heat:
¾ cup canned milk 2 cups coconut
1 ¼ cup brown sugar 1 ½ cups nuts (pecans or walnuts)
6 tbsp butter
Ice between layers, sides and top of cake.
MOLASSES CREAM CHEESE LOG
½ cup Golden Barrel Blackstrap Molasses
1 tsp baking soda
3 eggs, room temperature
¾ cups granulated sugar
1 cup cake flour
½ tsp butter flavoring
1 ½ tsp vanilla extract
¾ cup chopped walnuts
Pre-heat oven to 375 degrees. Grease and flour wax paper lined 10” X 15” X 1” jellyroll pan.
Pour ½ cup of Golden Barrel Blackstrap Molasses into a small bowl; add baking soda and stir. Set aside, stirring several times, while preparing the rest of the cake. (This mixture will double in bulk).
Using electric mixer and large size mixing bowl, beat eggs five minutes. Slowly add sugar and beat well. Stir in the flour, molasses mixture and the flavorings. Pour into prepared pan. Sprinkle with chopped walnuts. Bake approximately 20 minutes or until toothpick comes out clean when tested in center of cake. Turn cake out onto wax paper, parchment paper or a clean dishtowel. Sprinkle with confectioner’s sugar. Trim off outside edges of cake with a very sharp serrated blade knife. Roll up jellyroll style, starting at narrow end, and let set 20 minutes on cooling rack while preparing the filling (recipe below).
8 oz of cream cheese, room temperature
1 cup confectioner’s sugar
4 tbsp softened butter
1 tsp pure vanilla extract
Beat cream cheese; add butter and continue beating until thoroughly combined. Slowly add confectioner’s sugar and vanilla; beat until thoroughly combined and smooth. Carefully unroll cake. Spread filling on cooled cake. Carefully roll cake back up, jellyroll style. Decorate with butter cream icing (recipe below).
Butter Cream Icing:
2 cups confectioner’s sugar
2 tbsp melted butter
¼ tsp pure vanilla
5 tsp of water, or enough for desired consistency
Combine all ingredients and stir until smooth and creamy. Spread over entire cake. Decorate with walnuts and a few candied cherries, if desired.
Note: If possible, use a sharp serrated blade knife to slice the cake.