Cakes

107K views · 1K comments | The Big any Flavor Cake | Y'all the cake is BIG !! I'm taking it to my Line Dance class tonight. The cake turned out Big , Very Moist, Beautiful and Delicious !! I only brought... | By Cooking with Brenda Gantt | Good morning sweet people. Today we're going to make a big cake. As a matter of fact, the name of this cake is the big anything favorite cake. But first I want to show you something. I've got some new aprons so I just I didn't know what to wear today. We've got this one. And this one Look at all these. This one's a new one right here. I think this kind of goes with what I got on, doesn't it? And you got this one which I wore the other day when I did the live on fried pies. It's a cute one, I think. It's cute. See? You want the bright one today? Let's let's do something different. Let's do these flowers. This this one. Let's do it. I'll put the others in here. And we'll do this one. Y'all are going to love this cake. You know why? Because it's called the big anything cake. And and so it can be any flavor you want to. Today I'm doing chocolate. I'll show you how it works. I got my oven set on 350 degrees. And I've got all my ingredients out. I've got buttermilk and oil and all kind of stuff. Uh oh it's tied. There we go. Sometimes I'm so short. I have to pull it up like this. But I'm just going to leave it long. I'll just tie it low. Okay y'all. What I did is I got out a big pan. Mine looks like about a I don't know maybe eleven by thirteen or twelve by thirteen or something like that. And I've greased it. I fixed the flour in a little bit. So what you do is this cake you just take the box and throw it away. Because you don't go by box directions on it. So let's get started. Alright y'all here's how this cake works. You can get any flavor cake mix that you want to. I happen to have Swiss chocolate today. You could get carrot cake. You can get strawberry cake. You can get lemon cake. Whatever kind of cake mix you want. It does not matter. You throw the box away because you do not use the recipe on the box. Alright. You're saying oh my word. Well, this is going to make a bigger shake. That's why it's called what it is, okay? Put this in your bowl. Then we're going to add here's what we're adding to it if you want to write it down. We're going to add a half a cup of sugar. We're going to have add a whole cup of this. We're going to add a whole cup of your self rising. Now most of the time we don't use self rising in cakes. But in this recipe you are. So get you some White Lily Self Rising and measure you out one cup of your flour. Stir that around with a fork or a whisk. I think I'll choose a whisk. Mix the cake mix and the sugar and the flour real good in there. This is going to make a really big cake. And the thing about it is I'm making a sheet cake. But you can make cupcakes and it'll probably make twenty-four or more. Or or you can make a layered cake and it will make three big layers. Okay? So this is this going to be really helpful. Whatever kind of cake you want to make. Alright. We're going to set this aside. Now, we're going to put in our wet ingredients that's going in this cake. Let me go in order like it says to do. Okay? Wait just a minute. We're going to put in one cup of whole buttermilk and should could you use the others? I have no idea. Because I had I hadn't tried it with the other so I don't know but I doubt it. And you people that say you don't like the taste of buttermilk. Well you're just going to have to get used to it because it goes in so many things and it is so good. One cup of buttermilk. Put it in your bowl. One cup. I'm sorry. Let me make sure. One cup of whole buttermilk. One cup of water. Is that one cup? Let me see. I'm going to see this side. Yes, it is. It's a little bit over. Let me pour just a tad out of there. I didn't measure quite right. Let me look again. Alright, that is. Alright, we got 1 cup of buttermilk. And one cup of water. We're going to put in a teaspoon of vanilla. I'm looking for my teaspoon. Y'all know it's over here somewhere, don't you? I had my spoons out. Oh my word have mercy on me. We going to have to guesstimate. I don't know where they went. Here they are. Hey there. I even had it already done out like this. One teaspoon of vanilla. Now it doesn't make it matter if you make a strawberry cake, spice cake, carrot cake, whatever. You go by this exact recipe. So one teaspoon of vanilla. Now we're going to mix in some oil. Let me put my top on my vanilla. One time I didn't put my top on it right when I should have and I knocked it over and y'all that's like knock it over gold. I just got a little bit on my finger. Let me do this. Did you know the girls long ago didn't have perfume and they put a little vanilla on their neck and drove the boys crazy? Okay. Um now we're going to put in our oil. And it's calling for 1 half cup of oil. But let me make sure. Yes. Wait a minute. Let me see what that says. Three fourths cup. Three fourths cup of oil. We'll just use this one right here. It doesn't matter. It's going to all be mixed up together anyway. Three fourths cup of oil. And I've got some vegetable oil here. And here we go. Pull it all the way up to the three fourths mark. Right there. Mix it in. Now then, it's calling for four eggs. So, here's what we're going to do. Y'all would still say women now. Alright, let's put our eggs in this thing right here. One. To three. Four. And we're going to break this with a fork. It's what it said to do. Break every yolk with your fork and stir it up a little bit. And then we're going to put it in because we're not using our mixer for this y'all. We're not using electric mixer. This is a so if you don't have electric mixer mixer this is right up your alley. Good thing I got on my apron. I was supposed to go to lime dancing tonight. They don't know it but this is what I'm carrying. I'm going to carry my some chocolate cake if all works well. Now I'm going to stir this into our mixture here. Now then we've got to mix these two things together. Now let's see if we put the liquid in the dry or the dry in the liquid. Let's see what it says. Alright. It says blah blah blah. Okay. Add the buttermilk mixture. Okay we've already done that. Okay. Add the buttermilk mixture to the flour mixture. In thirds or halves and mix well. So what I'm going to do here we go. That's about a third. A little bit more. Y'all can't see. Bless your hearts. Now then, can you see now? I'm going to push this down off the sides. This going to make a big old fat cake. So if you're you got a little birthday party coming up with your children or your mama or whoever and you want to make cupcakes, this going to make a bunch. I mean this is a lot of butter. The big anything cake. Any flavor cake. Alright, here we go. Let's put some more in there. This bowl is heavy. So you don't have to have a mixer or anything y'all. Ain't that wonderful? We're going to cook this on 350 degrees for approximately 25 to 30 minutes. It's actually probably according to Whether you're making cupcakes or a you know that kind of stuff. Mine may have to cook just a tad longer because I'm making it all in one big cake plan. Okay mix that good. Now here's what you need to know. If you want a light fluffy cake you only mix it a little. Just till it's ready like this. If you want a firmer cake then what you need to do is mix it a little longer. Which I don't want a firmer cake. I'm just trying to get it mixed up. Here you go. Okay? Here we are. Pan. We're going to pour it in it. Let's get it all out. Y'all feel like your hands get weaker as you get older? I say I know mine do. My mothers did too. And I take after her that's for sure. Well I got here's what I got. I got all the bad characteristics from each parrot. The the things that they had were good. I didn't get many of those. I had a pretty mama and a pretty daddy. I'll tell you in just a second what I got from each one of them. And what I got that was bad. Okay, here we go. There we go. Whoo. That is a big old cake. It hadn't even been put in the oven yet. Okay? That's going to be good. Put mine in the oven right now. And we're going to time it. It is exactly 2 minutes after three in the afternoon. Line dancing starts at five. So I better get with it. But anyway let me wash my hands off and then I'll tell you what I was going to tell you. It's amazing how babies inherit different things from each parent. Which makes them an individual. Oh and I inherited our top teeth for my mother. Her teeth her top and her bottom teeth were straight. She didn't have braces. I didn't have braces. But my top ones are straight. Like mama's. But my bottom teeth are like my daddy's. Crooked. Crooked. My nose is just like my mother's. My skin is more like daddy's. He had more of a olive complexion. Mother was lighter. Uh so my skin's like Daddy's. My hair is like my mother's. Her she grayed early and I did too. Daddy when he passed away at ninety-two he he still didn't have all gray hair. He had black all in it. Uh my feet. Let's talk about feet. I inherited my mother's mainly I inherited by mother's feet. Cuz I got one toe that wants to jump over the other and I say get down boy. But my arch is real high. I inherited that from daddy. It is amazing. When you combine two people And you just never know what you going to get. It's kind of like that Forest Gump. A movie where where the mama well I think Forrest walks into her room while she's passing away and and he said something like Mama what's my future? What what's my what am I supposed to do? And she said Forest life is just like a box of chocolates. When you reach in. You never know which one you going to get. And ain't that so. I mean I loved that movie. I thought it was so good. And as far as he at the end he just had a a wonderful little life. He really did. Had that beautiful baby boy to to prove it. But and I told somebody one time. Even if you've got eleven or 12 kids there won't be one of them. It's just like the other one. I mean personalities. Every thing is different. Every single thing. You just never know what's going to pop out. It's kind of like popcorn. You just never know what you going to get. Um but anyway we going to let this cook. Uh what I'm going to do is I'm going to test it. Stick a skewer in it at let's see. Well I'll do it at 25 after after three. And see what happens. Okay? And then we'll do it again at the 30 if I need to. Now I'll tell y'all how long it takes. I'm on a really good icing so keep with me and we're going to ice this cake too. If it'll cool quick enough, I'll turn the fan on it. Put it in the refrigerator. Whatever. I gotta get it ready. I have to leave here at four thirty. That ain't very long. So, we'll work on the icing and then we'll it'll be good, okay? I'll be back in a just a few. While our cake is cooking, let's work on our icing and this is you can make any kind of icing you want to. Uh really it's a part of what kind of cake you're making in it. I'm going to put two handfuls of pecans out here. Wrap it back up. And then I am going to take my ever so faithful chopping knife. And I'm going to rough chop. Now those pecans have been in the freezer. Remember I always tell you keep your pecans in the freezer because they get rancid. And y'all you don't want this too little. But you do need to chop them up some. Cuz we don't need a whole pecan on there. Now you need to know this too. We're fixing to toast these. We're going to toast them in this iron skillet on about medium but you have got to stir it. Every now and then because they were burned. I can't tell you how many pecans I burned trying to toast them. I'm embarrassed to tell you. I'm embarrassed to tell you how many. Oh my goodness. Alright. That looks good. We just want a rough chop. Rough chop and y'all can't see anything. I am so sorry. I forget to turn you down. Alright. That looks good. Alright, so put them in your pan. You can put a pat of butter in there if you choose but I don't want butter on my cake so I'm not. I'm going to put it on this eye right here. Turn it on about six or seven or something like that and I'm going to just keep it stirred until and I've kind of taste them as I go. I'll pick one up and taste it and that's to see if if it's toasted had that toasted flavor or not. Cuz I'm going to use that. Now let's go over here and get the rest of our ingredients out for our icing. Okay y'all I'm fixing to do the icing up even though our cake is not finished. The one of the icings that I like to use calls for whipped topping. And it calls for about 16 ounces. Well this one doesn't have a twelve. So I'm going to put it in there. Like this. And then I've had this in the freezer so I gotta do it up. Then we're going to add some powdered sugar to it. Now this would be really super good for cupcakes too. It'd be light, fluffy, and the children will love it. Y'all just wait and see what all of them do to it now so don't don't panic. Alright I opened the second thing but I'm not going to put but just maybe a third of it in there. Cuz we just don't need it. One more scoop. That'll be plenty. Alright. That's a and you will need a mixer with this one. Even if it wasn't all up, you need it. Alright, now we're going to put in some powdered sugar. Let me say something about the powdered sugar. The powdered sugar makes the cool whipped topping or the quick topic actually come together. It makes it smearable, okay? Let me wash my spoon off over here with some good hot water Y'all keep you a thing of do y'all keep you a thing of water going when you're cooking. I do. You know why? Cuz that way when I get finished cooking, I don't have so much to have to clean up because I'm telling you, I got a sink full over here and stuff. Okay, we're going to let that go around and then we're going to put in two tablespoons of powdered sugar or enough to make it a little sweeter than it is right now. So, let me get over here in my tablespoons. We're going to get powdered sugar. I'm coming y'all. I'm sorry. Oh and by the way, the pecans are toasted. Um so, what we going to do now since we kind of mixed our cooling whip in there just a little bit, our whip top and it had to be cool with and just sprinkle a little, I've got two tablespoons of powdered sugar here. When you put the sugar in it, it changes the consistency of the Cool Whip. I keep saying Cool Whip. Whip topping. Any kind will work. The cheapest I say. Alright so anyway and it makes it spreadable. Okay? Taste good. Two is a four Two tablespoons. Okay. Now, we've got our pecans roasted over here. We're also going to use some maraschino cherries, and we're going to use chocolate syrup and I'll show you how to do that but here's our pecans. I like it. I I I smell something. I went over there. I thought honey I was just a like 30 seconds from burning these things. But I mean they didn't stay on long either. Okay let me get out our cherries. I'm going to show y'all what my mama did when she was opening cherries or pineapple or mandarin oranges or any kind of fruit that had juice in it. She always drained it off. Like that. And she always made us some punch she did it a lot on Thanksgiving and Christmas when she was using all that canned fruit and she would put stuff in with that and make a good little punch we just enjoy it so that's what we're going to do have that I'm going to rinse these cherries off and here's the reason I'm going to do it I'll show you I'll just take this thing right here and do it. About time to check my cake. Let me get over there and check that first. It's done and y'all I cooked it exactly 33 minutes so that you will know but come over here and look at it. See there? And I stuck a skewer in it and it turned out great. I've just so anyway it looks mighty mighty good. So that and look how big it is. Look how tall it is and fat. So this is a good recipe for you to try, okay? Now go back by icing. Oh, I want to sit down on this wire thing. Wait a minute. I gotta I can turn the fan on high. I've gotta get this thing cool. Before I leave. I may have to ice it at the last second but I'll turn y'all on to see it, okay? Anyway, here's what I say on the cherry. That cherry juice, when you put it on this white icing, if you don't wash some of that juice off, you going to have red going everywhere. So, don't be afraid to wash your cherries off a little bit because you want your cake to be pretty. You don't want it to be ugly. Okay? Let's get us a glass to put em in or something. Some people don't like cherries. So what you can do it can make a different flavor cake or you don't have to use this icing. Now, if I were baking the carrot cake you know the the big carrot cake I would use like a cream cheese icing I think that taste really good on a carrot cake if I were making a strawberry cake I probably would cut up some of those strawberries and put in the icing I mean I would just doctor it up the way I want it Alright, here's our cherries. I think I'll get out a clean rag. Let it just sit on it till they can kind of dry off a little bit. I've never been in such a panic. I don't know what in the world made me think about doing that cake today. Pat them off a little bit. I'm brushing it up. Alright, so here we here we go. We got our cake over there cooling. Our icing's ready to do. I'm going to put this icing in the refrigerator. So maybe if it gets cold it it'll last till I get up there in line dancing with it. But see how the I I just want you to see how the icing is. It the powdered sugar makes all the difference in the world. It makes it creamy and light and it works really well. So you better try to remember that. I'll be back as soon as this cake clears up and gets cool. Cake is cool and I think we're going to make it while it was cooling. Here's what I did. I washed all of these dishes. Is I have cleaned my countertops and my lamps and my stoves. I've cleaned my butcher block and here's what y'all are always sitting on right there. Remember to always dry your butcher block off really good after it's washed. We've got our nuts and our cherries drying. Well, these are cooling. These are drying. Now, come over here and I'll show you how quickly I did cool in my cake. I've got one of those old tiny fans right there. Look at it. And I've got my cake sitting in a chair with the wind blowing on it. See how it's blowing that. So it's we're going to make it. It's going to be cool before line dancing. I'm so excited. So anyway. We're going to ice it just a little bit. Y'all the cake is cooled. Yay. I was hoping it would be but so that we could go to line dancing and have a cake. Alright so I've got all ingredients laid out right here. Except my toasted pecans. Let me get those. And I'll show you how you do your icing. Alright so I've got my cowgirl boots on. Y'all want to see them. Let me say hi. Can y'all see back here? No you really can't see them can you? Let me turn you this way. See if it see if you can see them when I'm getting out this way. I wish y'all would come to line dancing with us. If any of y'all are watching that if any of y'all are watching that live near Andalusia. Miss Charlotte teaches line dancing. Um see how creamy that is. It goes on totally different than just regular whip topping. So this is why you want to do it like this. But anyway Miss Charlotte that teaches it at the Adult Activity Center on Tuesday and Thursday night. I don't always get to go because sometimes I'm doing a speaking engagement or something like that but Okay. Smear this out. So anybody can come and she takes her time and it's not like we're perfect line dancers because we certainly aren't. Uh but we have fun. We laugh at our mistakes and alright so swirl it around. You want it to be party. Alright like that. Next goes on your cherries. You're supposed to cut them in half but sometimes people don't like cherries so what I'm just going to do is put them everywhere. This makes a beautiful cake if you're going somewhere to some event or church or wherever that you feel like you need some. Let me put one all over because you know, it's quarter what square you cut. You want to make sure everybody gets a cherry if they want it. If they don't, they can pick it off but the cherries go on. Little taco syrup goes on last. Alright, here we go. So, we're done that. Next, you want to put on your toasted pecans and sprinkle them lightly all over it. Oops. And I just used two big hands fulls. I think it calls for cup but I didn't have time and y'all know that. To measure out a couple pecans. I mean it starts at five o'clock in case y'all are wondering. Tuesdays and Thursdays at 5 o'clock. I think she does a beginner class too but you can come to any class you want to. Hey we're all beginners. Okay? There you go. The last thing that goes on is your chocolate syrup. I put mine in the refrigerator till it got cold because it if you don't, it comes out too thin. You want to swirl it back and forth like this. Just real pretty. Not too much of it but you put this on last so that I will go the other way. Okay. Now, what you do is this. Get you some skewers or this is what I do. If y'all are going to go to something and you don't want to mess your icing up, this is what I do. I take these long things like this and I usually break em into three pieces according to how tall the thing is and I stick em here and there over my cake. Don't put the part that you broke off unless you make sure there's no wood sticking out. You don't want anybody to get a piece of wood in their mouth. I don't know how many hundreds of dances we've learned. I can tell you that. But I can't remember a single one of them. I have to wait. She goes over the instructions. Every single time. In other words, she doesn't just think that we might know what they are. She actually goes over the steps before we ever start. It's all women in there. What we have one of our ladies has a grandson that comes occasionally. Uh Let me get this out. Alright, so then when you put your wrap over it, it won't stick to your really pretty icing that you got, okay? Golly bone is sticking to the side. Wait a minute. Wait a minute. Wait a minute. Wait a minute. There we go. Okay. Let me turn this fan off because it's level to blow it off before I hide me low off. Okay, there we go and just put it over it. I know y'all already know this. I know you do. I don't know why that is trying to do that on the end of that thing but it is. Okay. We're just going to lay this on top of it and then I've already packed my water in the truck. And see it actually you do it lightly and it doesn't even touch any of the cake. So that's a good thing. Um y'all have a great night. I'm going to have a good night and I'm going to be line dancing and getting exercise. It's good for your brain. It's good for your body. It's good to burn up calories. Uh and it's good for your muscles. And just just being with other ladies. Whether we can dance or not. It's good to be with them. Love y'all. Making this big big anything cake. Okay? Bye bye.

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457K views · 1K comments | Dessert that's moist and flavorful | dessert, orange, cake, orange juice | Dessert that's moist and flavorful An orange juice cake that'll make you go 'mmmm. #desserts #orange #yum #easyrecipes | By Scott & Karen | I'm excited about this one. Me too. We're doing one cup of orange juice. Orange juice. Orange juice. I know. Mmm. Look at that. Then four eggs. Then, we're going to measure out some oil Okay. Half a cup. Canola oil. Or vegetable oil whichever you prefer. Add that in there. Then we have one small vanilla instant pudding. Okay. Then we have one yellow cake mix. Sounds good to me. It smells good. Sounds like a great combination. I know. Alright and we're going to mix it up. Alright. Set that aside and now we have a well-greased bundt pant. Good job, Scott. I love bunt pants. You do. We have some brown sugar and I'm measuring out a half a cup Let's see if I can get that in here. And we want to sprinkle it around the bottom. Okay. That's kind of odd, huh? It is. Alright, we kind of got that spread out pretty evenly. Yeah, it looks great. Next is a half a cup of chopped pecans. So, we're going to do the same thing. Spread these little guys around. Mm I am looking forward to this. I am too. Cuz this is not the first time that we've made this and we know it is. So good. Mhm. Perfect. Now we do the cake. Okay. I'm going to try to do this without making a total mess. Maybe I can help you and kind of spin this. Okay why don't you honey? Try to spin in. I'm a spinning. Oh. That looks kind of neat. I'm spinning while I'm filming. I think I can do it. Okay. Now that it's a little lighter. Good. Let's work on the spatula. How about that? Now I might need you again. Uh oh. Just when I was switching hands. I'll spin it this way this time. Hope we're not making anyone dizzy. I think that looks pretty good. I think it looks great. Okay. To the oven we go. Alright. It's preheated on three twenty-five. How long does it bake? This little sweetheart's going to bake for an hour. Okay, for our glaze, we are doing half a cup of melted butter which means it's going to be good 'cuz there's butter in it. Then, one cup of sugar I need to refill that, huh? Mm hmm. Cup of sugar and then more orange juice. This time, it's a half of a cup. Okay. And what are we going to do with this? Well, that's a little more. We're going to mix this up. Oh, I still didn't do it. Sorry, y'all. Okay, close enough. We're going to mix it. Wait till that cake comes out and I'll show you. Okay, it smells so good in here. Oh gosh, it does. So good. This pretty little guy. Girl, whatever you want to call it. I like it. I do too. Mm. Alright. So now what are we doing? Now this is scaring me. Now we take this glaze and pour it over top of the hotcake. On the bottom side? Wow. Yep. Yeah and we like I said we've done this before and it looks a little odd right now. It does. But all of that will ooze down in there and on the sides and be amazing. So now what do we do? We just have to let it cool? Now we just let it cool. Okay. That's that's a shame because I want to eat it right now. Alright, it is cold. Time to flip this over and I'm very nervous about it. A moment of truth. I know. I'm so nervous. Whoop. Let's see. Let's get in here and see. Coming out. Uh oh. We're going to have to loosen it? Uh Now it kind of is. Yep. I hear it. All part of that state. That's a bummer. Let me see what's left in there. Oh yeah. Just a little bit huh? Yeah. That's okay. We're we're still eating it. Oh absolutely. I mean it's still going to taste so good. I know. Okay. Scott did a great patch job on this with the leftovers that were stuck in the pan. Yeah we just melted it a little bit. Yep. And poured it over in the in the holes. And that looks great. Work okay. So I'm going to I had to plug her. Of getting a piece of this amazing orange juice cake and trying it out. Mm. I'm excited. I know you're excited. Oh, I am very excited. See, it looks good. Yeah, let's see. Nice. You can see the pecans on top. Mhm. Okay. And I like because the the top's real sticky. So that's always a good sign. Let's see. What you think? Oh yeah. Just like I remember. No it's it's really good. It's so good. Mhm. Now you're going to want a cup of coffee with it right? Mhm. I'll take tea. Or a big glass of milk either one. Okay. That's great. Yeah, it tastes really good. You gotta try it. Alright, y'all. Here it is, the orange juice cake. Let us know if you'd use a different topping and feel free to share the video if this looks like something you want to share. Have a blessed day.

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