[Franklin, TN] Sure, we’re happy that Jacksonville’s Teresa Jacobson’s was awarded a blue ribbon for her Domestic Goddess Cake by Just A Pinch food editor Janet Tharpe.
But we just wanted to share her recipe, so that you too could be a domestic goddess (or god) in your own home.
Jacobson’s “full-flavored, festive dish that was both tasty and easy to prepare” nabbed the first-place award from the Just A Pinch Recipe Club, the new online social community created for and by cooks in hometown America (www.justapinch.com).
“A rich concoction of my own creation,” says Jacobson. “This lovely dessert combines two of my favorite flavors- butter pecan and banana foster. If you’re a domestic goddess like me, you are a little bit bananas, your family is nuts and like I always say, it never hurts to butter up the goddess!”
Jacobson is but one of several cooks participating in the Just A Pinch Recipe Club, known as “America’s Great Recipe Swap.” Members can post recipes, try recipes, join a discussion group, print coupons and enter contests.
“Using melted ice cream in this cake is a sheer stroke on brilliance,” shares Tharpe. “The caramel frosting is delicious and, well, so is everything about this recipe.”
Here’s the blue ribbon-winning entry:
Domestic Goddess Cake (by Teresa Jacobson)
Cake ingredients18 1/4 oz. white or yellow cake mix
2 cups melted butter pecan ice cream (measure melted, not frozen)
3 large eggs
Filling ingredients:8 oz neufchatal cream cheese, softened (or light cream cheese)
1/2 cup powdered sugar
1 tsp vanilla extract
Banana Foster filling ingredients:1/2 cup packed light brown sugar
3 Tbsp butter (no substitutions)
1 1/2 cup finely chopped, firm bananas (about 2 large)
1/4 cup pecans, chopped
1/2 tsp rum extract
1/4 tsp ground cinnamon
Caramel frosting ingredients:1 cup butter or margarine, room temperature
3 1/2 cup powdered sugar
1/3 cup packed brown sugar
1 1/2 tsp water
1 tsp vanilla extract
OPTIONAL: 1 cup heavy whipping cream, 2 Tbsp granulated sugar, pecans (chopped)
Domestic Goddess Cake goodness!
Preheat oven to 350 degrees and spray two round cake pans with non-stick spray. Set aside.
For cake: In a mixing bowl, combine cake mix, melted ice cream and eggs on medium speed for 3 minutes. Pour into prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Do not over bake! Remove and allow to cool completely. Trim and level cakes as necessary.
For filling: In a separate mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Spread over top of bottom cake layer. Prepare frosting before the banana foster filling. You may wish to also prepare whipped cream topping and place in fridge until needed.
Caramel frosting: In a mixing bowl, cream margarine (or butter) using a mixer. Slowly add in powdered sugar a little at a time until smooth and creamy. In a small separate bowl, microwave brown sugar and water for 30-60 seconds, stirring once, just until the sugar is dissolved and mixture is bubbling. Let stand for a few minutes to cool then pour into margarine mixture and beat on high speed. Beat in vanilla until all ingredients are well incorporated and smooth. Set aside.
Whipped topping (if desired): Preferably in a chilled mixing bowl with chilled beaters, beat whipping cream and sugar until stiff peaks form. Refrigerate until needed.
Banana foster filling: Melt butter in skillet over med-high heat. Stir in brown sugar. Add remaining ingredients and continue to stir until caramelized and sugar is well dissolved. Cool slightly. Pour half the mixture over cream cheese on bottom cake layer. Place top cake layer on the banana filling over bottom layer and press lightly to set.
Frost with caramel frosting in two layers (crumb layer and presentation layer). Carefully pour remaining banana mixture on top of cake. Pipe whipped cream around top edge. If desired, press chopped pecans to sides of cake.
By: Mark Christopher/Sunshine SlateImages: Lead photo (Just A Pinch Recipe Club Kitchen Crew), Full Domestic Goddess Cake hot (Teresa Jacobson) Resource: Just A Pinch Recipe Club press release