Monday Cake

I was struck with inspiration over the weekend. That inspiration came in the form of a cake. Snicker, who doesn’t love ‘em? Cake, yep, keep talking. Put them together and what do you get?? BLISS. I’m serious. Bliss and a sugar high that feels illegal.

I was so excited to make this that I sort of forgot to take pictures. But trust me, this is amazing.

Taken from my phone. This is all that remains. Really, it’s evil.


1 box of Devils Food cake mix (follow directions on box, eggs, oil, water)

1 lb of powder sugar

2  sticks of unsalted butter

1 tsp vanilla extract

1 jar of salted caramel sauce (see note below)

1 cup of roaster peanuts

1 cup dark chocolate chips


Preheat oven to 350 degrees. Grease two cake pans and line with parchment paper. Mix together cake mix as directed on the box. Pour mix into pans and bake as directed.

While the cake is cooling, chop the peanuts in a food processor for 15 seconds. Don’t over chop, you want to keep some peanut texture. Heat the caramel until slightly runny in the microwave (about 30 seconds). Mix the nuts and caramel ( reserve two tablespoons) together and set aside.

To make the frosting, add softened butter to the bowl of a stand mixer and mix on medium speed until fluffy, about 5 minutes. Slowly add the powder sugar and continue mixing. Add the vanilla and the remaining caramel and mix for another 2 minutes.

To assemble the cake, pipe frosting around the edge of the bottom cake fill the middle with peanut mixture. Add the second cake and frost. Melt the chocolate chips and drizzle the cake with chocolate.

Try not to eat it all at once.


Monday Cake: Banana Cake

by J.S. on March 28, 2011

in Monday Cake,Recipes

Howdy. It’s been a while, sorry about that. To make up for my absence I bring you cake. Well at least the idea of cake. Also, I missed Monday Cakes and this one has brown sugar butter cream, so  it was fate. This comes from How to Cook Like Your Grandmother and besides being an adorable name they have some pretty fab recipes so stop by and say helllooo.


2 cups sugar
1/2 cup butter (1 stick)
2 egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3 crushed bananas
1 teaspoon vanilla
2 egg whites, beaten


Combine the sugar and butter and beat on low speed until completely combined. Add the egg yolks and beat on high speed until the mixture is smooth and fluffy. In a separate bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk thoroughly. You’ll want the baking soda to be well distributed throughout the flour before adding to the wet ingredients. Alternate adding dry and wet ingredients (milk), beating each time until it is just incorporated. Start and end with dry. When you’re done, you should have a nice, soft, fluffy batter.

Now mash the bananas and add them to the batter. Add the vanilla and beat until combined. Whip the egg whites until they form stiff peaks, but not so much you dry them out. Carefully fold the egg whites into the batter, trying not to deflate them too much. Pour the batter into three greased and floured round pans. Bake at 350° for 35 minutes, until a toothpick inserted in the center comes out dry.

Brown Sugar Buttercream Frosting
1 cup milk
5 tablespoons all-purpose flour
1½ cup brown sugar
1 cup butter (2 sticks)
1 tablespoon vanilla
1 teaspoon salt (if you use unsalted butter)
Stir the milk and flour together and mix over medium heat for 5-10 minutes, until it thickens.
Set the milk aside to cool, and combine the sugar, butter and vanilla in a mixer. Beat on
medium speed for 5-10 minutes — colder butter will take longer — until the sugar is dissolved
and you don’t taste the graininess of it any more.
Add the milk mixture to the butter mixture and stir until smooth.

All photos and recipe from


Monday Cake: Cranberry Upside Down

by J.S. on November 22, 2010

in Monday Cake,Recipes

from Smitten Kitchen

I wasn’t going to make cake for Thanksgiving but after seeing this, I may just have to. Get the recipe and directions here.

In other news, I hope everyone had a great weekend and is gearing up for the eating extravaganza on Thursday! We have some exciting things happening over here at The Poor Girl and I can’t wait to share them with you. Hopefully I’ll be able to make the announcement soon.

XO, J.S.


Monday Cake: Birthday Cake

by J.S. on November 15, 2010

in Monday Cake


photo from Rock Recipes

I’ve been asked to make a birthday cake for a friend’s party on Saturday. I’m pretty excited to do it but I’d be lying if I didn’t say that the pressure is on! I’m still new to cooking/baking and the odds that something will end in tears is pretty high. I’m thinking about practicing this week and freezing the best option for Saturday…Oh, how I love to obsess.



Monday Cake

by J.S. on November 8, 2010

in Monday Cake

from Gourmet Traveller

Brown sugar sponge cake with caramel pears from Gourmet Traveller


Serves 10
Cooking Time Prep time 30 mins, cook 1 hr (plus cooling)

12 eggs, at room temperature
160 gm each brown sugar and caster sugar
Scraped seeds of 2 vanilla beans
300 gm plain flour, triple-sieved
¼ tsp baking powder
120 gm butter, melted and cooled
700 gm crème fraîche
100 ml pouring cream
30 gm pure icing sugar, sieved, plus extra for dusting
Caramel pears
750 gm caster sugar
Juice and thinly peeled rind of 1½ lemons and 1½ oranges
2 each cinnamon quills and star anise
1 vanilla bean, split and seeds scraped
10 small ripe corella pears, peeled, halved, cores removed with a melon baller
120 ml dessert wine
90 ml pouring cream
30 gm butter, coarsely chopped

1 Preheat oven to 180C. Whisk eggs, sugars and half the vanilla seeds on high speed in an electric mixer until mixture is tripled in volume and holds a trail (10-12 minutes). Transfer to a large bowl, sift over flour and baking powder in two batches, gently fold to combine, then fold in butter. Divide among 4 buttered and floured 20cm-diameter cake tins lined with baking paper on the bases and bake, swapping tins halfway through cooking (see note), until cakes are dark golden and centres spring back when gently pressed (15-20 minutes). Cool slightly in tins, then turn out and cool completely on a wire rack.
2 Meanwhile, for caramel pears, combine sugar, rinds, juices, spices, vanilla bean and seeds and 1 litre water in a large saucepan, stir over medium-high heat until sugar dissolves. Add pears, cover closely with a round of baking paper, weight with a plate and bring to the simmer. Reduce heat to medium and cook until just tender (20-25 minutes). Remove pears from liquid (set aside), then strain cooking liquid into a large deep-sided frying pan and simmer over medium-high heat until mixture turns caramel (25-35 minutes). Add dessert wine, cream and butter (be careful as hot caramel may spit), then stir until combined. Add pears to pan and cook, spooning caramel over pears until glazed (2-3 minutes), then set aside.
3 Whisk crème fraîche, cream, icing sugar and remaining vanilla seeds in a bowl until firm peaks form (2-3 minutes). Refrigerate until required.
4 To serve, place one cake on a serving plate, spread with a third of the crème fraîche mixture. Repeat with remaining cakes and crème fraîche mixture, finishing with a cake. Dust with icing sugar and serve with caramel pears and syrup.
Note If you don’t have four 20cm cake tins, or your oven isn’t large enough to cook all the cakes at once, make and cook half a batch of the cake mixture at a time. 

This recipe is from the August 2010 issue of Australian Gourmet Traveller.

Drink Suggestion Young Rutherglen muscat.



Monday Cake

by J.S. on October 25, 2010

in Monday Cake


from all over the web


I promise to be in a better mood this week. If only I had this cake sculpture from Will Cotton, I’d be in a better mood for at least a month. How long do you think it would take to devour that thing?

Normal me: 32 days

PMS me: 16


Monday Cake: No Bake Cheesecake

by J.S. on October 18, 2010

in Monday Cake

From Martha Stewart

Serves 12 to 14

  • Candy Spiders, optional
  • Vegetable oil cooking spray
  • 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
  • 1/4 cup plus 2 tablespoons sugar
  • 6 ounces (1 1/2 sticks) unsalted butter, melted
  • 1 teaspoon coarse salt
  • 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
  • 1/2 cup heavy cream
  • 32 ounces cream cheese, softened
  • 11/2 cups sugar
  • 1/4 teaspoon coarse salt
  • 3 tablespoons fresh lemon juice
  • 1 1/2 cups heavy cream, cold


  1. Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
  2. Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
  3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
  4. Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
  5. Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
  6. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.
From Martha Stewart Living, October 2008



from Bobby Flay


Throw a plastic hand in this thing and call it a Crime Scene Trifle and you have a Halloween Dessert.

Recipe here.



Even with the flu, I could eat 10 of these. I know brownies aren’t cake, but come on. Brownies+ice cream+caramel=foodgasm.

Here’s the recipe from My Tartlett:

For the brownies (adapted from Martha Stewart):

Notes: you can replace the gluten free flours with 3/4 cup all purpose flour if not gluten sensitive.

6 tablespoons unsalted butter, at room temperature
6 ounces semisweet chocolate
1/4 cup best-quality unsweetened Dutch-process cocoa powder
1/4 cup superfine sweet rice flour
1/4 cup cornstarch
1/4 cup millet
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup sugar
2 teaspoons pure vanilla extract
1/4 cup Kahlua or strong coffee

Preheat oven to 350°F and position a rack in the center. Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. Butter the paper and set aside.
In a heatproof bowl set over a pan of simmering water, melt together the butter, chocolate, and cocoa. Remove from the heat and stir until smooth; let cool slightly.
In a medium bowl, whisk together the rice flour, cornstarch, millet, baking powder, and salt. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs, sugar, and vanilla until pale on medium high speed, about 4 minutes. Beat in chocolate mixture. Add kahlua or coffee. Add flour mixture and beat until just combined, scraping down sides of bowl as needed.
Pour the batter into your prepared pan and bake 30 to 35 minutes until a knife inserted near the center comes out clean. Let cool 15 minutes, lift out of pan, and transfer to a wire rack. Let cool completely. (check at 15-20 minutes if using smaller molds). Cut into 8 rectangles. Brownies can be stored in an airtight container at room temperature up to 3 days.

For the ginger ice cream:
2 cups (500ml) heavy cream
1 cup (250ml) whole milk
1 cup (200gr) granulated sugar
2 tablespoons freshly and very finely grated ginger

In a large saucepan, stir together the cream, milk, sugar and ginger. Bring the mixture to a simmer over medium low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let steep as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired.
Process the mixture into your ice cream maker according to the manufacturer’s intructions.

For the salted butter caramel sauce:
1 1/4 cup (250 gr) granulated sugar
80 ml water
1 stick (115gr) salted butter at room temperature, cut into small pieces
150 ml heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water. Cook just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 25-35 minutes until you reach a creamy consistency. Pour into a jar and try to refrain yourself from drinking it!


Monday Cake

by J.S. on September 20, 2010

in Monday Cake

Ok, executive decision, we’re starting something new today. Monday Cake. Why? because everyone hates Monday, who doesn’t love cake and it’s my blog. So Without further ado, the First Monday Cake…

Picture from Smitten Kitchen

Homemade Devil Dogs Cake

I haven’t had a devil Dog is so long,mostly because they’re disappointing and a little sad looking.  But how about this bad boy?? Someone start baking.

Have a cake you’d like to submit? Email me. (Same goes for Cocktails.)

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