Outer Banks, NC
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SIMPLY SOUTHERN YUMMY DESSERTS FROM THE WATERMAN'S COTTAGE.
Mamma's 14 Layer Cake
Old Fashioned Banana Pudding
Old Fashioned Banana Pudding
For the Cake:
- Cooking spray
- 6 cups all-purpose flour
- 4 tsp. baking powder
- 2 Pinches of kosher salt
- 2 cups evaporated milk
- 10 large eggs, beaten
- 1/2 cup water
- 1 Tbs. pure vanilla extract
- 1 cup (8 oz.) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar
For the Frosting:
- 2-2/3 cups evaporated milk
- 5 cups granulated sugar
- 12 oz. unsweetened chocolate, chopped
- 20 Tbs. (10 oz.) unsalted butter, melted
- 4 tsp. pure vanilla extract
Make the Cake
- Position a rack in the center of the oven and preheat the oven to 325°F. Spray three 8-inch cake pans with cooking spray. Line the pans with parchment paper and spray the parchment.
- In a large bowl, whisk together the flour, baking powder, and salt. In medium bowl, whisk together the evaporated milk, eggs, water, and vanilla. Set aside. In a stand mixer fitted with the paddle attachment, mix the butter and sugar on medium-low speed until light and fluffy, scraping down the bowl occasionally, 2 to 3 minutes. Alternating, add the dry ingredients and then the wet ingredients to the butter-sugar mixture in 4 stages, starting with the dry ingredients and ending with the wet ingredients.
- Pour 2/3 cup of batter into each cake pan, spreading the batter evenly to the edges of the pan with a small offset spatula or the back of a spoon. Rap the pan on the counter 1 or 2 times to assure it is evenly spread. Bake until the edges begin to turn light golden brown and the center of the cake springs back when lightly touched, 10 to 12 minutes, or until done.
- Remove the pans from the oven and let cool slightly on a rack. Remove the cakes from the pans, carefully peel off the parchment, and place them on a rack until completely cool. Repeat baking the layers, relining the pans with fresh parchment each time until all the batter is used. You should have 14 to 16 layers.
The cake layers can be made up to 1 day in advance. After they are completely cool wrap each layer in plastic wrap and store in the refrigerator. Cakes will be easier to frost when chilled!
Make the Frosting
- In a 12-inch nonstick skillet, combine the evaporated milk and the sugar and cook over medium heat, stirring occasionally with a wooden spoon, until the sugar dissolves (rub some of the mixture between your fingers to feel if the sugar has melted). Add the chocolate and the butter and cook, stirring frequently, until the mixture becomes smooth and glossy, 10 to 12 minutes. Remove from the heat, add the vanilla, and stir until the mixture is well combined. Let the frosting cool, stirring occasionally, until it becomes a spreadable consistency.
Putting it all Together
Transfer the first layer, top side down, onto a cake stand or plate. Place about 3 Tbs. of frosting in the center of the cake and using an offset spatula, spread in a thin, even layer to the edges of the cake. Place another layer of cake on top of the icing and repeat with the frosting; continue layering until all of the layers are stacked. Frost the sides of the cake with the remaining frosting. If the frosting cools and becomes too thick to spread, return the pan to the stove and rewarm it on low heat while stirring constantly. Alternatively, after the frosting is made you may want to pour it into a microwave-safe measuring cup for use while frosting the cake. If the frosting begins to thicken reheat it gently in the microwave on low 10-second increments to soften.
Old Fashioned Banana Pudding
Old Fashioned Banana Pudding
Old Fashioned Banana Pudding
Ingredients
- 1/4 cup all-purpose flour
- Pinch of table salt
- 1 teaspoon pure vanilla extract
- About 45 vanilla wafers
- 8 bananas, sliced 1/4 inch thick
- 2 cups whole milk
- 6 eggs, separated
- 1 1/4 cups sugar
Preheat the oven to 350 degrees F. Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste. Whisk the scalded milk into the egg mixture, blend well and then return the pan to a gentle heat. Make sure the custard is perfectly smooth before letting it boil! Whisk until boiling. Continue to cook the custard, whisking constantly until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Pour the custard into a bowl and set aside. Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the custard on top of the wafers. Place the bananas evenly over the custard in the baking dish. Next add a layer of wafers, a layer of bananas and then the custard.
In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue. Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately warm or cold.
Summer Dump Cake
Old Fashioned Banana Pudding
Mile High Key Lime Pie
Ingredients
- 20 oz. can of Chunked Pineapple
- 3 Bananas
- 1 box of Classic Yellow Cake mix
- 2 cups of Black Berries
- 1/2 cup of Pecan Halves
- 3/4 cup of sliced Almonds
- 1 cup of Sweetened Coconut
- 1/2 cup of Butter
- 13 x 9 x 2 Baking Dish, Sprayed
Preheat your oven to 350 bake. Blend your pineapple and bananas together and pour in your baking dish. Add your black berries. Dump in your cake mix. Add the pecan halves. Slice the butter into thin slices and dot the top of the cake mix. Space the butter slices evenly so you can cover the whole top of cake. Put into oven for 15 minutes. Remove. Add your pecans, almonds and coconut. Return to the oven and bake for 20 more minutes. Serve warm or cold.
Mile High Key Lime Pie
Espresso Mocha Ice Box Cake
Mile High Key Lime Pie
Ingredients:
- 9" Graham Cracker Pie Shell
- 14 oz. Can of Sweetened Condensed Milk
- 1/2 Cup of Nellie & Joe's Key Lime Juice
- 3 Egg Yolks, Whites Saved
- 3 More Egg Whites
- 1/2 Tsp. of Creme of Tartar
- 1 Tsp. of Vanilla
- 3/4 Cup of Sugar
Directions:
- Combine Milk, Egg Yolks & Key Lime. With a hand mixer blend until smooth. Pour filling into prepared pie shell. Bake at 350 for 15 minutes.
- Meanwhile make Meringue - Beat 6 egg whites, vanilla, & cream of tartar at medium speed until soft peaks form. Add sugar 1 tablespoon at the time beating on high about 4 minutes or until mixture forms stiff, glossy peaks. Immediately spread over pie making sure to seal the meringue to the edge of the crust. This prevents shrinkage. Bake at 350 until meringue is golden. Cool about 10 minutes before refrigerating. Watch carefully to not burn meringue.
Espresso Mocha Ice Box Cake
Espresso Mocha Ice Box Cake
Espresso Mocha Ice Box Cake
Ingredients:
- 2 cups cold heavy cream
- 12 ounces Mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages chocolate chip cookies with Pecans (if you can find them)
- Shaved semisweet chocolate for top
Directions:
- In the bowl of an electric mixer combine the heavy cream, Mascarpone cheese, sugar, coffee liqueur, cocoa powder, espresso powder & vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake: Cover the bottom of an 8-inch spring form pan with the cookies laying them flat and put pieces of cookies in the holes between to cover the whole bottom as much as possible.
- Spread 1/5 of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each. End with a layer of cream.
- Cover with plastic wrap and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate shavings & serve cold. Keep leftovers refrigerated.
Pudding Bunt Cake
Espresso Mocha Ice Box Cake
Espresso Mocha Ice Box Cake
Coming Soon!
Christmas Cranberry Cheesecake
Christmas Cranberry Cheesecake
Christmas Cranberry Cheesecake
Coming Soon!
Big Chocolate Birthday Cake
Christmas Cranberry Cheesecake
Christmas Cranberry Cheesecake
Coming Soon!
Strawberry Orange Cheesecake
Christmas Cranberry Cheesecake
Strawberry Orange Cheesecake
Coming Soon!