GracieMaes

31/05/2024

Bake coming soon!

Red Velvet Cinnamon Rolls

Ingredients:

1 package (16 oz) hot roll mix
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 cup warm water (110° to 115°)
2 tablespoons butter, softened
1 large egg, room temperature
1/2 cup butter, melted
1 cup packed brown sugar
2 tablespoons ground cinnamon
1/2 cup chopped pecans (optional)
Red food coloring

Directions:

In a large bowl, combine the hot roll mix with sugar and cocoa. Add warm water, 2 tablespoons softened butter, and egg. Add red food color to achieve desired shade. Stir until a soft dough forms.
Turn dough onto a floured surface and knead until smooth, about 5-7 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
Roll out dough into a 15x10-in. rectangle. Brush with melted butter, leaving a 1/2-in. border. Mix brown sugar and cinnamon; sprinkle over butter. Sprinkle with pecans if using.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking pan.
Cover and let rise until doubled, about 45 minutes. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool on a wire rack.

31/05/2024

Going to make this soon!!!

🌟 Decadent Pecan Pie Cake Delight 🌟

🍽️ Indulge in the ultimate dessert experience with this Decadent Pecan Pie Cake Delight! Layers of moist cake infused with the flavors of pecan pie, filled with a luscious pecan pie filling, and frosted with a creamy cream cheese frosting.

Ingredients:

For the Cake:
1 cup unsalted butter, softened 🧈
2 cups granulated sugar 🍬
4 large eggs 🥚🥚🥚🥚
1 teaspoon vanilla extract 🍯
3 cups all-purpose flour 🍚
1 teaspoon baking powder 🥄
1/2 teaspoon baking soda 🥄
1/2 teaspoon salt 🧂
1 cup buttermilk 🥛

For the Pecan Pie Filling:
1 cup packed light brown sugar 🍬
1/2 cup unsalted butter 🧈
1/4 cup heavy cream 🥛
1 teaspoon vanilla extract 🍯
2 cups chopped pecans 🌰

For the Frosting:
1/2 cup unsalted butter, softened 🧈
8 ounces cream cheese, softened 🧀
4 cups powdered sugar 🍰
1 teaspoon vanilla extract 🍯

Directions:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

To make the pecan pie filling, combine brown sugar, butter, and heavy cream in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat and stir in vanilla extract and chopped pecans. Allow to cool slightly.

For the frosting, beat together butter and cream cheese until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Stir in vanilla extract.

To assemble the cake, place one cake layer on a serving plate. Spread half of the pecan pie filling over the top. Place the second cake layer on top and spread with the remaining pecan pie filling. Top with the third cake layer. Frost the top and sides of the cake with cream cheese frosting.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour

Calories: 650 kcal | Servings: 12 servings

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