Best 3 Willie Cake Recipes

WILLIE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil.
• Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm.
• In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the batter into the prepared pan.
• Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A wooden pick inserted into the cake will still have some moist crumbs attached. Cool cake in the pan over a wire rack. The top will fall.
• Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream.
• Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake pan, and invert cake onto a plate. Remove parchment paper from the bottom. Ladle warm ganache over the top, and spread out to cover sides. Wipe drips from the plate, and let stand until set.

CRAB CAKES

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

BILLIE'S ITALIAN CREAM CAKE WITH BLUEBERRIES

Steps:

• For the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans.
• Beat the egg whites until stiff. Set aside.
• In a large bowl, cream together the butter, oil and granulated sugar until light and fluffy. Mix in the egg yolks, vanilla and coconut.
• In a separate bowl, mix the flour, baking soda and baking powder. Alternate adding the buttermilk and dry ingredients to the wet ingredients. Mix until just combined, and then fold in the egg whites.
• Pour evenly into the prepared pans and bake until a toothpick comes out clean, 20 to 25 minutes. Remove from the oven and allow to cool for 15 minutes. Then turn the cakes out onto cooling racks and allow to cool completely.
• For the frosting: In a medium bowl, combine the cream cheese, butter, vanilla and powdered sugar. Beat until light and fluffy. Stir in the pecans and coconut.
• To assemble: Cut each cake in half lengthwise so you are left with 4 layers. Spread the first layer with frosting and top with blueberries. Repeat the cake, frosting and blueberry layers until you have 4 layers of cake. Arrange more blueberries around the edge of each layer for structure.