Cake!

I have two delicious cake recipes to share with you this Saturday morning, my readers! Complements of Kim & Jake's Cake's out of Boulder. I first fell in love with their cakes at the Whole Foods Blogger Dinner I went to back in August, when I tried their Strawberry Margarita Cake and Gluten Free Chocolate. Below are the recipes for their Chocolate Paprika Cake and Pumpkin Cake with Cream Cheese Frosting and Toasted Pecans. The pumpkin cake might be a good alternative to pumpkin pie this Thanksgiving - what do you think? Let me know when you try them!

Chocolate Paprika Cake

Ingredients For the Cake:

6 eggs

3 cups sugar

1.5 cups vegetable oil

1 cup dark cocoa

3 tsp salt

2 tsp sweet paprika

1 ½ tsp smoked paprika

3 tsp Urfa chilies

1 ½ tsp baking soda

½ tsp baking powder

2 tsp vanilla

4 cups flour

2 ¾ cups strong brewed coffee

Baking Instructions:

Preheat oven to 300 degrees

Line two 8 inch pans with oil and flour or spray down with Baker’s Joy

Combine all ingredients except for flour and coffee into a six qt. mixer bowl. Using the whisk attachment put on speed 2 and mix until the batter is shiny and everything is incorporated. Alternately add flour and coffee a cup at a time starting with the flour. When everything has been added, scrape down sides of bowl and mix on speed 3 for one minute.

Pour contents into prepared pans and bake for 55 minutes. Remove from pan and let cool.

Ingredients For the Icing:

2 lbs butter (room temp)

4 lbs powdered sugar

1 Table spoon milk

1 table spoon vanilla

½ tsp each: sweet paprika, salt, black pepper

To make the icing: Whip butter on high for 5 minutes. Scrape sides and repeat. Add powdered sugar a cup at a time with mixer on speed 1. Add milk, vanilla, and spices. Whip on speed 3 to incorporate everything fully. To assemble Cake: Level the tops of the layers, Apply a thin layer of icing to the top of one layer and set the remaining layer on top of it. With a spatula use the rest of the icing to evenly cover the cake. Serves 12.

Pumpkin Cake with Cream Cheese Frosting

& Toasted Pecans

Ingredients For the Cake:

6 eggs

2 cups brown sugar

1½ cups oil

1 ½ cups pumpkin puree

1 tsp each cinnamon and baking soda

½ tsp each clove, nutmeg, and baking powder

1 ½ tsp vanilla

2 cups buttermilk

4 cups flour

BAKING INSTRUCTIONS:

Preheat oven to 300 degrees, line two 8 inch cake pans with oil and flour.

Combine everything except flour and buttermilk in a 6 qt. mixer bowl and mix on speed 2 with the whisk attachment. When the batter is smooth and has a dull shine alternately add flour and buttermilk a cup at a time starting with the flour. When everything is incorporated scrape sides and mix on speed 3 for 1 minute. Pour into prepared pans and bake for 50 minutes.

Ingredients For Icing:

1 lb butter (room temp)

1 lb cream cheese

4 lb powdered sugar

1 table spoon milk

1 table spoon vanilla

Whip butter and cream cheese on high speed for 5 minutes with paddle attachment. Scrape down sides of bowl and repeat. Add powdered sugar one cup at a time on speed one. Add milk and Vanilla.

Assembly:

Remove cakes from pans and cut the tops level. Apply a thin layer of cream cheese frosting to one layer and set the other layer on top of it. Using a spatula apply the rest of the icing to the cake.

Serves 12