King Arthur Flour Cake Pan Cake Recipes

Steps:

• 1. preheat oven to 350°. Measure all the dry ingredients into an 8 inch or 9 inch round or square baking pan. If you use an 8 inch pan, make sure it is at least 2 inches deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes or indentations.
• 2. Pour vanilla into the first hole, the vinegar into the second and the vegetable oil into the third. Take the cup of cold liquid, water coffee milk etc., and pour it directly over everything in the pan. Note: if you used espresso powder, adding coffee will make this a mocha cake. Stir all ingredients together with your fork until they are well blended.
• 3. Bake for 30 to 35 minutes. Serve at once. Makes 12 to 16 servings.

Steps:

• 1. Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan flour and turn the pan to coat evenly. Set aside.
• 2. Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute.
• 3. Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.
• 4. Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine.
• 5. Leave the cake in the pan to cool slightly while you make the soaking syrup.
• 6. In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
• 7. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
• 8. Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate.
• 9. Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
• 10. Yield: one large or two small bundt cakes. Cake freezes very well. http://www.kingarthurflour.com/recipes/caribbean-rum-cake-recipe?go=EP121126J

Steps:

• To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
• Add the egg and pulse just until the mixture is smooth.
• Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
• Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
• Pour the pudding into a shallow bowl, and refrigerate it until chilled and thickened, 2 hours to overnight.
• Preheat the oven to 350°F Lightly grease two 8" x 2" round cake pans. Line them with 8" parchment circles, if desired, and grease the parchment; this step will ensure your cake's crumble-free turnout from the pan.
• To make the cake: Whisk together the dry ingredients.
• Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl.
• Stir in the water; the batter will be thin.
• Pour the batter into the two prepared pans.
• Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.
• To make the icing: Combine the cream and chocolate in a microwave-safe bowl or in a saucepan. Heat until the cream is steaming and showing small bubbles around the edge.
• Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is melted and the mixture becomes completely smooth, with no lighter areas remaining visible.
• Refrigerate the icing for 30 minutes. Beat the chilled icing briefly, until it thickens a bit and becomes spreadable.
• To assemble the cake: Cut the domed tops off both cake layers; these will become your crumb coating.
• Place one layer on a serving plate. For best presentation, lay strips of parchment around the edge of the plate before laying the cake on top; these will catch the inevitable icing drips, and can be removed once you're done icing the cake.
• Top the cake with the filling, spreading it evenly to the edges.
• Center the second layer of cake atop the filling.
• Spread the icing over the top and onto the sides of the cake.
• Crumble the reserved cake, and gently press it onto the top and sides of the assembled cake.
• Serve immediately, or within a couple of hours. For longer storage, refrigerate. This cake is best served the same day it's made, or within 24 hours. Freeze, well-wrapped, for longer storage. You may also choose to freeze individual slices - for those times when you HAVE to have a piece of chocolate cake!