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Elvis Cake

Carolyn Wright is baking the kind of cake fit for a King out of her cookbook, "Cake Magic, Mix & Match Your Way to 100 Amazing Combinations."
Elvis Cake
Ingredients for Elvis Cake (enough for one 8- or 9-inch Two-layer cake, one 13 x 9-inch sheet cake, One 10-inch Bundt cake, or 24 cupcakes)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon table salt (see Note)
Ingredients for Peanut Butter Cake Makes one 8- or 9-inch two-layer cake (or one 10-inch Bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes)
  • Unsalted butter, at room temperature, for greasing the pans
  • All-purpose flour, for dusting the pans
  • 4 cups dry Cake Magic! Cake Mix (page 142), whisked well before measuring
  • 3/4 cup full-fat plain yogurt
  • 1/2 cup smooth peanut butter
  • 4 large eggs, at room temperature
  • 1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil
  • 1 cup water
Ingredients for Bacon Syrup
  • 4 slices uncooked bacon
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract
Ingredients for Nutella Frosting
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1/2 cup Nutella or other chocolate-hazelnut spread, plus extra for swirling, if desired
  • Pinch of salt
  • 4 cups (one 16-ounce box) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
Ingredients for Cake Magic Cake Mix (Makes 4 cups (enough for one 8- or 9-inch Two-layer cake, one 13 x 9-inch sheet cake, One 10-inch Bundt cake, or 24 cupcakes)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon table salt


Cake Magic - Home & Family

Author Caroline is demonstrating her baking skills in the kitchen by making the ultimate cake.

Directions for Elvis Cake

1) Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring.

Note: It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.

Directions for Peanut Butter Cake

1) Preheat the oven to 350°F. Butter the bottom and side of the pan(s). Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use linersinstead of greasing and coating the tins.)

2) Place the cake mix in a large bowl. Whisk together the yogurt, peanut butter, and eggs in a small bowl. Add the peanut butter mixture, butter, and water to the cake mix and stir until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

3) Bake until the layers are domed and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes (40 to 50 minutes for a Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed on page 130 and let them cool completely in the pans.)

Variations

Almond Butter Cake: Substitute 1/2 cup natural almond butter for the peanut butter.

Cashew Butter Cake: Substitute 1/2 cup natural cashew butter for the peanut butter.

Pistachio Cake: Process 1 cup shelled unsalted pistachios in a food processor until they become a paste, about 5 minutes; substitute 1⁄2 cup of this pistachio butter for the peanut butter.

Spiced Almond Butter Cake: Add 1 teaspoon ground cinnamon to the cake mix; substitute
1⁄2 cup natural almond butter for the peanut butter.

Gluten-Free Peanut Butter Cake: Dust the pans with white rice flour. Use Cake Magic! Cake Mix for cake mix.

Vegan Peanut Butter Cake: Grease the pans with non-hydrogenated vegetable shortening and dust with flour. Whisk together the dry ingredients as directed. In a blender, combine 4 ounces firm tofu (crumbled and packed into 1/2 cup), 1 1/2 cups water, 1/2 cup smooth peanut butter, 1 teaspoon cider vinegar or distilled white vinegar, and 1 cup vegetable oil (instead of the melted butter), and blend until smooth. (Omit the yogurt, eggs, and 1 cup water.) Add the tofu mixture to the dry ingredients in Step 2, and proceed as directed.

Directions for Bacon Syrup

1) Cook the bacon in a large skillet according to package directions. Transfer the bacon to paper towels to drain. Reserve 1 tablespoon bacon fat from the pan. Let the bacon cool, then crumble it.

2) Combine the sugar, water, and crumbled bacon in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then add the vanilla and reserved bacon fat. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the bacon from the finished syrup (if making Candied Bacon, below, reserve the bacon). Use the syrup warm.

3) Bacon Syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Variation

Bacon-Maple Syrup: Stir in 2 tablespoons pure maple syrup with the vanilla.

Directions for Nutella Frosting

1) Combine the butter, Nutella, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

2) Nutella Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

Variations

Vegan Chocolate-Nut Frosting: Substitute 1 1/2 cups non-hydrogenated vegetable shortening for the butter. Substitute 1⁄3 cup creamy peanut butter (or other nut butter) and 1 tablespoon unsweetened cocoa powder for the Nutella.

Nutella Glaze for Bundt Cakes: Combine 3/4 cup (1 1/2 sticks) unsalted butter, 1/4 cup Nutella, a pinch of salt, and 2 cups confectioners’ sugar in a medium-size saucepan. Bring the mixture to a boil and let boil, without stirring, 1 minute. Remove from the heat and stir in 1/2 teaspoon pure vanilla extract.

Nutella Frosting for Sheet Cakes: Use 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature; 1⁄4 cup Nutella; a pinch of salt; 2 cups confectioners’ sugar; and 1/2 teaspoon pure vanilla extract. Proceed as directed in the original recipe.

Directions for Cake Magic Cake Mix

1) Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring.

Note: It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.

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