Sweet and Salty Cake

This recipe from Confessions of a Cookbook Queen is also something that's been bookmarked for several years that I finally made for a work gathering. Unfortunately, I wasn't there for the cutting of the cake, so I have no idea how this actually tastes or the feedback from anyone who ate it. Perhaps when I pick up the containers tomorrow, I'll get a hint. The cakes seemed moist, and all the components seemed like they'd be a winner.

Sweet and Salty Cake
Cake
2 cups sugar
1 3/4 cups flour
1 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp. vanilla
3/4 cup boiling water
Frosting
2 cups salted butter, room temperature
1/4 cup heavy cream
2 tsp. vanilla
1/4 cup cocoa powder
3 1/2 cups powdered sugar
1/3 cup finely ground pretzels
Peanut Butter Sauce
1/2 cup peanut butter
1/2 cup powdered sugar
1/4 cup corn syrup
1/3 cup heavy cream
Garnish
Peanut butter cups
Reeses Pieces
Pretzel rods
Rolos

Preheat the oven to 350°F. Grease and flour two 8- or 9-inch pans.

In the bowl of a mixer, combine sugar, flour, cocoa, baking powder, baking soda and salt. Whisk until fully combined. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Scrape the sides of the bowl, and then slowly stir in the the boiling water. Pour batter into prepared pans. Bake for 30 to 40 minutes or until cakes are set.

Remove cakes from oven, and let cool 10 minutes before turning out. Remove from pans, and cool completely.

For the frosting, beat butter until fluffy. Gradually beat in powdered sugar and cocoa until combined. Add cream and vanilla, and beat until fluffy. Remove 2/3 of the frosting, and set aside. Add pretzel crumbs to the remaining 1/3. Beat until combined.

To assemble cake, place one cake layer down. Spread pretzel frosting on top of that layer, and top with the second cake layer. Frost with the remaining chocolate frosting that did not have pretzel added. Chill at least one hour.

While cake is chilling, make the peanut butter sauce. Combine all ingredients over medium-low heat, and stir until smooth. Set aside to cool slightly. Pour over chilled cake, letting it drip down the sides.

Garnish as desired with pretzels and candy. Serves about 20.

Lofthouse-Style Cookies

Know those brightly frosted plump sugar cookies they sell in every grocery store? The ones that are decorated for every season and taste like nothing but delicious frosting really? I found a copycat recipe on Sprinkle Bakes that has been bookmarked for probably a couple years. I finally made them this week to take in for a meeting at work where I volunteered to bring dessert.

They turned out quite festive and are close in texture and overall flavor. I liked the recommended technique of piping on the buttercream and then smoothing it with a knife to keep it piled high and most reminiscent of the Lofthouse cookies. If you like Lofthouse cookies, chances are you'll enjoy these.

Lofthouse-Style Cookies
1 cup sugar
12 Tbsp. unsalted butter, softened
2 eggs
1/2 cup sour cream
1 tsp. vanilla
3 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Red gel food color
Green gel food color
Frosting
12 Tbs. butter, softened
2 1/2 cups powdered sugar
1 tsp. vanilla
1-2 Tbsp. milk or heavy cream
Garnish
Sprinkles

Cream the butter and sugar together. Add eggs, sour cream and vanilla. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients, and mix well. Dough will be soft and sticky.

Divide the dough in half. Color half with green and half with red. (Mixing with the mixer is the easiest way to do this because the dough is so sticky.) Place each color dough onto a piece of plastic wrap, wrap, and chill for at least one hour.

Preheat the oven to 350°F. Line two baking sheets with parchment or silicone liners. Remove one color dough from the refrigerator. Lightly dust your hands with flour, and divide dough into 12 pieces using a knife. Shape each into a ball, and place on a cookie sheet 2 inches apart. Gently flatten the dough with your palms. Continue using just enough flour to keep the dough from sticking without coating the dough.

Repeat with the remaining dough. Bake cookies 10 to 12 minutes or until they are puffed and fragrant. Cookies should be soft but set. Cool completely before frosting.

To make the frosting, beat the butter well. Add in the powdered sugar 1/2 cup at a time. Beat in the vanilla, and add milk or cream as needed to get a smooth, fluffy frosting.

Pipe the frosting equally onto the cookies, and smooth with a knife or spread frosting onto cookies with a knife. Sprinkle with sprinkles, and gently press into the frosting if needed. Makes 24 cookies.