Submitted by Joanna Ennis
From her great-aunt Fern Taylor’s recipe, Jeanette’s Creek, Ontario, Canada
Joanna Ennis was married in 1993 at the age of 25. Her mother, Helen, threw Joanna a wedding shower and invited colleagues (other labor and delivery nurses) and all of Joanna’s aunties. As an intended surprise, Helen sent blank cards to all the attendees before the shower. The idea was to present Joanna with a compilation of recipes. Of course, some things do not go according to the plan, and the cookbook was never completed.
In 2005, Helen sent Joanna a birthday present. Helen copied all of the recipes from the bridal shower cards by hand. She also included many old family recipes that had been abandoned. One such entry was this delicious cake. Joanna asked her mother why she’d never served it to the family. “Were you keeping it for yourself?” she joked. Helen explained that she tended to limit her baking to treats the whole family would enjoy. Since Joanna’s father and sister didn’t like bananas, Joanna was deprived of this dessert for most of her childhood.
Helen enjoyed this treat while growing up because her aunt Fern made the cake regularly. Helen remembers as a child jumping on bikes with her two siblings and hightailing it across the railroad tracks to their aunt’s house in the hope of getting lucky with a fresh slice. “Often we were,” Helen wrote. “Years later [Aunt Fern] told us she would make two [cakes] because by the time we finished the pieces she gave us, there wasn’t enough left for her dessert. Neat aunt, eh!”
This cake represents a combination of our favorite things: banana (Momma Jenna) and caramel (Momma Reiner). We call it a Sugar Mommas spectacular combustion! Perfect for PMS or that 3:00 P.M. blood sugar boost.
Joanna asked her mother why she’d
never served it to the family. “Were
you keeping it for yourself?”
MAKES 1 (8-INCH) ROUND LAYER CAKE
2 large ripe bananas, mashed
1 teaspoon baking soda
1⅓ cups all-purpose flour
1 teaspoon baking powder
1 cup granulated sugar
¼ cup (½ stick) butter, melted
1 large egg
1 teaspoon vanilla extract
½ cup whole milk
1 warm batch Aunt Fern’s Caramel Icing (recipe follows)
Recipe cards
Preheat the oven to 350°F. Butter two 8-inch round cake pans (or use nonstick spray) and set aside.
Place the bananas and baking soda in a small bowl and mix them together and set aside. In a medium bowl, whisk together the flour and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until combined. Add the egg and vanilla and blend on low speed until creamy. Add half of the flour mixture and blend until the dry ingredients are moistened. Blend in the milk. Add the remaining dry ingredients and mix on low speed until just combined. Use a spatula to fold in the bananas.
Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cakes in the pans on top of wire racks for 10 minutes, then carefully turn the cakes out onto the wire racks and let cool completely.
When the cakes have cooled, make Aunt Fern’s Caramel Icing. Place one cake layer upside down on a serving platter. Use a knife or an angled spatula to spread the warm icing onto the cake, being generous on top, as it will be a filling layer. Place the second layer upside down on top of the bottom layer and spread icing on the top and sides.
sugar mommas note: This recipe is very versatile. Joanna has made cupcakes, sheet cake, rounds, and squares. We love the idea of a square layer cake for a unique visual effect. The layers will be a little thinner, so make sure to watch your bake times, as they may vary when using a different pan than specified. See our Cake Pan Volume Chart (page 274) for guidance.
sass it up: If you want to make a “wow” presentation and impress your friends, don’t frost the sides of the cake. Instead, frost the top of the bottom layer with a very thick layer of icing. Slice 1 or 2 bananas (depending on your level of banana love) and place the slices around the edges of the cake or all across the top. Add the second layer of cake and ice the top completely.
carpool crunch: When pressed for time, this is a great one-bowl cake. Just throw everything together, mix it up, and pour it into your pan(s).
½ cup (1 stick) butter
1 cup packed light brown sugar
¼ cup whole milk
½ teaspoon vanilla extract
1½ cups confectioners’ sugar
Melt the butter in a medium saucepan over medium heat. Add the brown sugar and stir until dissolved. Bring to a boil and cook for 2 minutes, stirring constantly to prevent burning. Slowly add the milk and bring the mixture back to a boil. Remove the pan from the heat and let cool to lukewarm temperature. Add the vanilla and stir to blend. Pour the caramel mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners’ sugar ½ cup at a time, beating on low speed for 1 to 2 minutes after each addition, until the sugar is completely dissolved and the icing has a smooth consistency.
sugar mommas note: The icing cools and thickens quickly. You may want to frost one layer, then put the saucepan back over low heat and give it another whirl with a handheld electric mixer to soften it enough to apply the top layer of frosting. Or you can transfer the frosting to a glass or other microwave-safe bowl and microwave on high power in 25-second intervals, stirring in between, until it has a spreadable consistency.
sugar mommas dirty little secret: If there is any leftover caramel after frosting the cake, Joanna dabs a spoonful between two graham crackers and shoves it in her mouth. (Don’t let the kids see!) That’s our kind of chick! We say, who needs the graham crackers? A spoon or finger works well as long as the caramel has cooled. If you make yourself sick and/or nauseous from intravenous caramel infusion and still have icing left over, refrigerate it in a tightly sealed container. Then you can pop it in the microwave and pour it over ice cream when you regain consciousness.
Submitted by Carolyn Hollis
From her mother Mary Lou Bruno’s recipes, Jackson, Mississippi
Carolyn Hollis told us that when she thinks of her mother, Mary Lou, she always thinks of I Love Lucy. Mary Lou was a big fan of the show, and Carolyn said her mom could “cut up like Lucy.” Mary Lou’s priority was her family, and cooking was how she expressed her TLC. As you can imagine, birthdays are a big deal in the South. Mary Lou always gave her three children a choice of which flavor cake she would conjure up for their birthdays: chocolate, strawberry, or caramel.
Carolyn carried on the cake tradition with her three children. The custom expanded to include holidays and other celebrations. It would be difficult to choose just one cake, so we made sure to acquire all three recipes.
• Chocolate Celebration Cake
• Caramel Celebration Cake
• Strawberry Celebration Cake
MAKES 1 (9 BY 13-INCH) SHEET CAKE
This cake is a chocoholic’s dream! Also referred to as the A-Team Cake, it was consumed by Carolyn’s son before every football game. Maybe the caffeine made him run faster? The fudge topping soaks into the cake to make a dense frosting. It’s not for the faint of heart.
2 cups all-purpose flour
2 cups granulated sugar
½ teaspoon salt
1 teaspoon baking soda
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
1 cup water
½ cup (1 stick) butter
½ cup vegetable or canola oil (Carolyn uses Wesson Best Blend, which is half canola and half vegetable)
3 tablespoons unsweetened cocoa powder
1 warm batch Chocolate Celebration Icing (recipe follows)
Team jersey
Preheat the oven to 350°F. Grease and flour a 9 by 13-inch baking dish (or use nonstick baking spray with flour) and set aside.
Place the flour, sugar, salt, and baking soda in the bowl of a stand mixer fitted with the paddle attachment and set aside. In a separate, large bowl, whisk the eggs, buttermilk, and vanilla. Set aside. In a saucepan over medium heat, combine the water, butter, oil, and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove the pan from the heat and slowly pour this liquid over the flour mixture. Blend on low speed. Slowly add the egg mixture and mix until just combined. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
While the cake is baking, make the icing so that it will be ready to pour over the hot cake. Remove the cake from the oven and use a fork or a bamboo skewer to poke holes in the cake to allow the icing to drip down. Gently pour the warm icing over the cake. Let cool completely. The icing will harden slightly.
1 (16-ounce) box confectioners’ sugar
3 tablespoons unsweetened cocoa powder
½ cup (1 stick) butter
6 tablespoons buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans (optional)
In a small bowl, whisk together the sugar and cocoa powder. Set aside. Melt the butter in a saucepan over medium heat. Add the sugar-cocoa mixture, buttermilk, and vanilla and whisk together to remove any clumps. Bring to a boil, stirring constantly. Decrease the heat to low and stir until smooth (a handheld electric mixer works well for this purpose). If desired, fold in the nuts.
MAKES 1 (9 BY 13-INCH) SHEET CAKE
It’s no secret that Momma Reiner has a soft spot for caramel. In this case, we both agree—and there’s no polite way to say it—this cake is #$*!ing fantastic!
1 (18.25-ounce) box Duncan Hines Butter Recipe Golden Cake Mix
1 cup sour cream
½ cup granulated sugar
¾ cup vegetable or canola oil (Carolyn uses Wesson Best Blend, which is half canola and half vegetable)
4 large eggs
1 warm batch Caramel Celebration Icing (recipe follows)
The Help by Kathryn Stockett
Preheat the oven to 350°F. Grease and flour a 9 by 13-inch baking dish (or use nonstick baking spray with flour) and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, sour cream, sugar, and oil. Beat on low speed until the dry ingredients are moistened. Add the eggs one at a time. Beat on medium speed until just combined.
Pour the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let cool completely.
Use a fork or a bamboo skewer to poke holes in the cake to allow the icing to drip down. While the cake is cooling, make your icing. Pour the warm icing over the cooled cake.
sass it up: Use Heath toffee bits in your cake. Pour half the cake batter into the pan. Sprinkle some candy bits over the top. Pour the remaining batter over them and bake as directed. You could also sprinkle some crumbled Heath bars on top of the icing for a little bonus.
carpool crunch: For the icing, use 7 ounces of Kraft Premium Caramel Bits—they are already unwrapped so you don’t have to bother.
Note: You will need a candy thermometer for the Caramel Celebration Icing recipe.
½ cup (1 stick) butter
2 cups granulated sugar
⅔ cup whole milk
⅛ teaspoon salt
30 soft caramel candies
In a saucepan over medium heat, combine the butter, sugar, milk, and salt. Stir frequently until a candy thermometer reaches 234°F. Remove the pan from the heat. Add the caramels and stir until melted. This will take a few minutes, so just keep stirring. A handheld electric mixer works well for this purpose. Do not put the icing back on the heat!