Gabriels Cake Recipes

RED VELVET CAKE

Steps:

• For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
• Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
• In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
• Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
• Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
• For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
• Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

AUNT JOHNNIE'S POUND CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.
• Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
• Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
• Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

GABRIELS CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 8 or 9 inch round cake pans.
• In a large bowl, add the cake mix, pudding, cinnamon, eggs, oil and buttermilk, beat for 3 minutes until smooth, then pour into prepared cake pans .
• Bake the cake for 35- 40 minutes or until done when tested with toothpick.
• Set on cooling rack and allow to cool completely.
• Once cooled, spread the top of the first cake with the cool whip, then gently place the cherries and a little of the sauce on top of the cool whip leaving a 1/2 inch margin. Place the remaining cake gently on top.
• Put the cake in the fridge while preparing the ganache frosting.
• To make the ganache, add the butter and chocolate chips in a small pot and melt slowly over low heat, then stir in milk and corn syrup until smooth. (3 - 5 minutes)
• Remove the pot from heat and stir the frosting then pour over the top of the cake.
• For a harder frosting place the cake in the fridge and for a softer topping leave the cake on the counter.
• Enjoy!

JOHNNY'S MOST REQUESTED STRAWBERRY SHORTCAKE

Steps:

• 1. Preheat oven to 350 degrees. Take a disposable aluminum roasting pan and spray it using nonstick spray with flour. In a large bowl and using an electric mixer, prepare cake mixes according to package directions. Pour batter into prepared pan and place in oven.
• 2. Keep an eye on the cake and when it starts to rise, open the oven and shake the pan to make the cake fall. Bake the cake until golden brown and a toothpick inserted into the center comes out clean. Remove from the oven.
• 3. Poke holes all over the top of the cake using a fork. Prepare boxes of gelatin according to package directions. Pour slowly over the top of the cake making sure it is soaked up by the cake.
• 4. Place sliced strawberries on top of the cake, reserving some for garnish.
• 5. Prepare pudding according to package directions. Spread pudding all over the top of the strawberries.
• 6. Spread cool whip on top of the pudding. Garnish with reserved strawberry slices. Refrigerate a few hours for the cake to set before serving. Letting the cake refrigerate overnight before serving is preferred.