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How to Bake a Chocolate Mint Ice Cream Cake

Summertime means birthdays and parties at our house, and we’ve learned a simple recipe that brings together the best of both worlds – ice cream cake.

You need only one plate to serve it, the recipe can be made in advance, and yes, you can let your creative side blossom as you pair different ice creams with different shades of cake.

Infinite Ice Cream and Cake Possibilities

My favorites are chocolate cake/mint chocolate chip ice cream; chocolate cake/butter pecan or caramel ice cream; as well as yellow cake with strawberry ice cream, yellow cake with coffee ice cream and chocolate frosting. Really, the list could go on…

And with craft ice creams popping up everywhere, plus simple ice cream recipes where you can make your own ice cream at home, this blueprint recipe works any way you bake it, stack it, freeze it.

The recipe comes from my friend Beth who got the method from her cousin Laurie, and I shared it in my cookbook, What Can I Bring?. Through the years I have made Beth’s from-scratch recipe simpler by using my own cake mix. My mixes are natural and sturdy and hold up well to freezing. Once assembled, the cake goes into a plastic cake saver with lid and into your freezer.

Frost the top and sides with whipped cream or just pile whipped cream on the top  of the cake for a more modern touch. And if there are leftovers, they can go right back into the freezer for the next day.

Click Here for Recipe

BAKE AND SAVE!
Just in time for graduation baking, schools-out baking, summer birthdays and weddings, I am thrilled to share a coupon for $5 off a 6-pack set of my natural cake mixes. This coupon expires June 5. The discount code is SUMMERCAKE. Enjoy the savings, and enjoy the cake!
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Welcome to the new Cake Mix Doctor website!

BeaterI am thrilled to unveil the new Cake Mix Doctor website with a fresh look that still offers the baking advice I have shared all along. I will dig into the archives in future newsletters to revisit old topics as well as offer you something new. I will also share developments on my mixes and where to find them in your stores.

When my daughters were in high school I realized that one day they wouldn’t reach for a Betty Crocker or Duncan Hines mix because of the artificial ingredients inside. Their busy generation would demand a better mix. So I made the mix.

And you have been a part of this story. You have asked me questions. You have made me curious. You have kept me on track to write more books. You have nudged me to write newsletters. And you have asked for my mixes in stores near you. You have helped this brand evolve. And for that I am grateful.

***

“Put on your favorite apron, plug in the mixer, and get ready to bake some memories.” 

That phrase played over and over in my head as I stepped out of my Nashville kitchen and hit the road in 1999 as the Cake Mix Doctor. For 15 years, I zig-zagged the country on book tours, and chances are I met you at a bookstore signing or appeared on your local TV station.  (more…)

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Fresh Strawberry Cake: A story of adapting a classic Southern recipe

strawberry2One of the most popular Southern cakes that begins with a cake mix is a strawberry cake. If you travel much in the South and visit bakeries, diners, and homes, you will find this layer cake – bright pink and brimming of strawberry flavor.

It is a Sunday cake, a birthday cake, a celebration cake. And it gets that strawberry color and flavor both honestly and maybe not so. For in the cake and frosting there are mashed fresh berries as well as a package of strawberry gelatin.

Which took me down the path of creating a more natural strawberry cake with my Simply Yellow mix. Why add gelatin (which contains food coloring and artificial flavors), I wondered, to a mix that is decidedly natural, clean, pure? (more…)

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Meet Orange and Olive Oil Cake: The easiest cake to bake

orangeI first made this simple cake using pantry staples of orange juice and light olive oil after researching a new book on the history of American cake. The popular California olive oil cakes have roots in Italy, and they have been baked by pastry chefs and home cooks in California and elsewhere for the past decade. Their success lies not only in the fact they use up locally produced olive oil, but also in how magnificent these cakes turn out. (more…)

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Chocolate Praline Cake: From Bake-Off winner to birthday favorite

pralineIn 1988 a college music professor made music for the mouth when she created the Chocolate Praline Cake and won the Pillsbury Bake-Off. Julie (Konecne) Bengtson of Minnesota received $40,000 plus a kitchen makeover for this praline-topped chocolate cake that appealed to the indulgent times. Through the years, I have baked and adapted this cake. My family loves it. It appeared in the Cake Mix Doctor cookbooks, and now I adapt it for my mixes. (more…)

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