Vehicle for Cream Cheese Frosting
A woman after my own heart. I firmly believe that carrot cake exists to keep the cream cheese frosting off my fingers.
I like it on any kind of cake that's dark in color -- banana bread, zucchini bread, spice cakes, ginger cakes, fruit cakes, etc.
But it's also good on any many kinds of strongly flavored light colored cakes like banana cakes or lemon cakes.
Or, you know, spoons. It's excellent on spoons.
Not a cake but these bars are to die for, and easy. top with cream cheese frosting and sprinkle skor bits on top (and only like 3 ingredients):
* 1 package skor toffee pieces
* 1 box Ritz cracker (orignal flavour)
* 1 can condensed milk
Crush the Ritz Crackers.
Mix with the other two ingredients.
Pour mixture into a buttered 9x9 pan.
Bake at 300 for 20 minutes or until golden brown.
Let cool and slice while still warm.
these are sooo sweet, cut into small cubes! pretty too
I love cream cheese frosting! Some of my favourite delivery systems:
Pumpkin Spice Layer Cake With Caramel and Cream Cheese Frosting
Harvest Cake With Cider-Cinnamon Cream Cheese Frosting
Very Vanilla Cupcakes With Easy Cream Cheese Frosting
Pralines & Cream Pecan-Caramel Muffins
REAL Pineapple Dream Cake (does not involve box mixes or Cool Whip)
2 c flour
2 c sugar
2 tsp baking soda
1 c shredded coconut
1 c chopped walnuts or pecans
1 can (20 oz) crushed pineapple in unsweetened juice
Combine all ingredients in a large bowl. I haven't found that it makes any difference if you combine the dry ingredients first -- I just dump it all in and stir.
Grease but do not flour a 9x13 pan and pour the batter in. Bake in a preheated 350 degree oven for about 45 minutes. Will be moist.
1/4 lb butter, softened
1-1/2 c powdered sugar
2 tsp vanilla
1 pkg (8 oz) cream cheese, softened
Cream together butter, cream cheese, and vanilla. Beat in powdered sugar on low speed until combined. This isn't a stiff frosting.
Frost cooled cake; top with additional chopped nuts if desired. I think it's best kept in the refrigerator because it's so moist (and also because it's fabulous cold for some reason).
I have never seen this in a print or web publication, so please forgive me if you've seen it somewhere else. I got it from a friend, who got it from her mother's recipe box.
Banana or pumpkin bars, like these:
And for ease of access, here's the recipe:
-2 eggs, room temperature
-1/2 c. granulated sugar
-1/3 c. raw sugar
-1/4 c. vegetable oil
-1/4 c. plain yogurt
-8-oz. bananas (weighed after peeling—about 1 1/2 medium bananas), mashed
-1/2 tsp. vanilla extract
-1 c. all-purpose flour
-1 tsp. baking powder
-1 tsp. ground cinnamon
-1/2 tsp. salt
-1/2 tsp. baking soda
1. Preheat oven to 350F. In a medium bowl, mix together eggs, banana, oil, yogurt, and sugars.
2. In a separate bowl, whisk together flour, baking power, baking soda, salt, and cinnamon.
3. Slowly mix dry ingredients into wet until combined.
4. Bake on the middle rack in a large greased gratin dish or 8×8-in. pan for approx. 35 min. or until a toothpick comes out clean.
5. Drizzle or spread with cream cheese-sour cream icing when cool.
Hmmmm.... no need for a cake, or cookies or a spoon! I just lick it off of my finger! lol But I will confess to smearing it onto an Oreo in a moment of weakness.
I'm wondering how cream cheese frosting would taste on a vanilla cake with chocolate filling. I'm doing a cake for an 8 year old and I need frosting that will hold up for a day and a half in the fridge. Cream cheese frosting does hold well...and it's yummy!
+1 on the pumpkin and spice cake votes. The local diner has a pumpkin muffin frosted with cream cheese frosting--if a frosted pumpkin cake can be called a muffin. In our circle of friends it is only known as "the ****ing awesome."
That being said, white cake, CCF and fresh sliced strawberries is AH-mazing.
It's good on jam cake or apple spice, too, if you don't care for the traditional caramel frosting. It's also good with Paul Prudhomme's pecan cake, the one where you nearly burn the pecans.
The Gourmet Today recipe for cream cheese frosting with the addition of molasses has got a groove in my kitchen. That little bit of complexity the molasses adds is just inspired, IMO, especially for adult palates. My neighbor was doing "What's that flavor?" double take. It was great to watch his face as he ate, wondering, before he finally asked. When I told him the "secret ingredient," he said "Well, you can bring those over anytime!"
Apple Walnut Cake- Coconut cake- Had an excellent banana cake the other day that was layered with cream cheese frosting and then topped off with chocolate ganache When I was growing up, my mother used to make Black Bottom Cupcakes (?) with a chocolate chip cream cheese filling- to die for