Mom and I would spend quiet mornings together doing housework and errands in town.
Even when I started school it was half day so I still got another year of time alone with mom, forever tying me to her apron strings.
Peek inside. I am sure you will find something you like.
These RECIPES may not have been laboratory tested and are not necessarily original, but their mark has been established by family members, friends, and my husband.
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Thursday, February 23, 2012
This Cake is Da Bomb
Cakes of all kinds are a tried and true dessert for many of our family gatherings. This one is sure to be a hit at your next gathering. It' delicious creamy layers has something to satisfy everyone. It's origin is from a bakery in Chicago and is named after the atom bomb (a time when everything was being named after the bomb).
Whether you make cakes and pudding from scratch or use
a boxed mixes it up to you. You can make all the elements of this cake one day,
then assemble the next. You will want to allow time for the cake to chill
completely; this helps the layers and fillings stay together as you slice and
serve the cake.
1/2 cups nondairy whipped topping (such as Rich's) Or Stabilized Whipped Cream
1. For the cakes, prepare each boxed mix in two 8-inch
cake layer pans, following the directions on the packages. You will use only 1
layer per cake. If using banana bread mix, the entire box will make one layer
cake in an 8-inch pan. (Use the water method for mixing as listed on the box.)
Wrap remaining layers well and freeze for another use. (They will keep up to
2. For the vanilla cream layer, make the pudding
according to package directions. You will need about 1 cup; save leftovers for
3. For the strawberries, mix the fresh berries and the
glaze in a small bowl.
4. For the strawberry cream, bloom the gelatin in the
water in a small bowl until it dissolves, 5 minutes. Cook the strawberries and
sugar in a small saucepan over medium heat, stirring frequently, until berries
are soft, about 5 minutes. Puree in a food processor and return berries to the
pan. Stir in gelatin mixture. Simmer over low heat, stirring frequently, until
gelatin is clear, 2 minutes. Set aside to cool. Meanwhile, whip the cream to
soft peaks; gently fold in the cooled strawberry mixture.
5. For the ganache, heat the cream in a microwave-safe
bowl to a simmer, about 45 seconds. Stir in chocolate and butter, whisking
until smooth. Allow to cool to room temperature, stirring occasionally, about
50 minutes. Whip with a handheld mixer until light and fluffy, about 8 minutes.
6. For the topping, whip the nondairy whipped topping
in a large bowl with a mixer on high speed until you have stiff peaks, about 6
minutes. Makes about 7 cups.
7. Place a 9-inch cake circle on a cake stand (a
rotating one, if you have one). Spoon some of the whipped topping into a pastry
bag (or plastic bag with a hole cut at one corner) with a star tip. Settle the
banana cake layer on the cake circle. Pipe an edge of whipped topping around
the perimeter to act as a dam. Fill the center of the cake with 1/2 cup
pudding. Top with banana slices, pushing them gently into the pudding to make a
8. Settle the yellow cake layer onto the banana
filling. Pipe whipped topping around the edge to make a dam. Spread with the
strawberries in glaze. Top with strawberry cream, leveling the filling smooth
with an offset spatula.
9. Place the chocolate cake layer onto the filling.
Pipe whipped topping around the edge to make a dam. Fill with the ganache,
smoothing the top. Cover the sides and the top with the whipped topping.
Refrigerate overnight for easier serving.
·This recipe used a banana bread mix,
rather than a banana cake mix, as the former was more readily available. But
you may use either.
·Rather than using nondairy whipped
topping, I made Stabilized Whip Cream.
·You can swap out the strawberry glaze with
Seedless Strawberry Jelly.
·I also made this in a trifle dish and
added a layer of Chocolate Pudding and topped with whipped cream. As you can
see I also made a straw berry cake layer rather than vanilla.
·Born in the
optimistic Atomic Era for which it is named, a recipe from the Chicago area.
Adapted from the Chicago Tribune.
Here is a photo of this cake in a trifle dish using a strawberry cake and missing the whip cream but adding a layer of chocolate pudding.