Yellow Cake

2 cups all-purpose flour, stirred before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla
PREPARATION:
Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk.
Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. Fill 4 greased and floured layer cake pans(4 1/2 inch diameter) with the batter. Bake at 375° for 25 to 35 minutes, or until cake springs back when lightly touched near center.
Frost as desired.For the caramel apple version:
1 pink lady or any more tart apple, peeled and chopped
1 tsp cinnamon
1 TBSP sugar
squeeze of lemon juice
Mix the above ingredients together in a bowl. Seperate the yellow cake batter into to medium bowls. Pour the apple ingredients into one of the bowls and mix. Pour batter into 2 of the mini cake pans and bake as yellow cake recipe directs. When cool frost with caramel frosting.

Caramel Frosting
3 cups (light) brown sugar, firmly packed
1 cup plus 2 tablespoons half and half
1/2 stick (4 tablespoons) butter
1 teaspoon vanilla extract
1. Mix sugar and half and half in a heavy saucepan and cook, stirring over low heat until syrup reaches the soft-ball stage, 235 degrees on a candy thermometer. If lacking a thermometer, check doneness by dropping a tiny bit of syrup into a cup of cold water. When the syrup can be gathered up in fingers and will almost hold its shape, it has reached the soft-ball stage.
2. Remove pan from heat. Stir in butter, then let syrup cool. Add vanilla and beat until frosting reaches spreading consistency. A little cream (or half-and-half) may be added is mixture is too thick.
1 large banana, sliced
Take the remaining half of the batter and fold in the sliced bananas. Pour into the remaining two cake pans and bake as recipe indicates. When cake is completely cooled, frost with chocolate frosting.

Fudgy Chocolate Frosting
3 ounces unsweetended chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1 cup unsalted butter
2 cups powdered sugar
1 TBSP vanilla extract
1. Put both chocolates in a stainless steel bowl and place bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocoalte is completely melted. Remove the bowl from the pot and set the chocolate aside to cool.
2. In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium until creamy, about 30 seconds. Gradually add the powdered sugar and beat at high speed untl light and creamy, about 2 minutes. Beat in the vanilla. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until slightly aerated, about 1 minute.

Caramel-Peanut Topped Brownie Cake

For the cake:
1 cup all-purpose flour
1 tsp baking soda
¼ tsp salt
1 stick(8 TBSP) unsalted butter, cut into 8 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 large eggs
½ cup light brown sugar
¼ cup sugar
3 TBSP light corn syrup
½ tsp vanilla extract

For the topping:
2 cups sugar
½ cup water
1 ½ TBSP light corn syrup
2/3 cup heavy cream
2 TBSP unsalted butter, at room temperature
1 cup salted peanuts

Butter and flour a 8 inch springform pan. Line bottom of pan with parchment paper. Put the pan on a baking sheet lined with parchment paper.
To make the cake: Whisk the flour, baking soda and salt together. Melt chocolate and butter together using a double boiler.
In a large bowl whisk the eggs and sugars together until well blended. Whisk in the corn syrup, followed by the vanilla. Whisk in the melted butter and chocolate. Still working with a whisk, gently stir in the dry ingredients, mixing only until they are incorporated. You will have a thick, smooth, shiny batter. Pour the batter into the pan and jiggle the pan a bit to even out the batter.
Bake the cake at 350F for 40-45 minutes, or until a knife inserted into the center comes out almost clean. Transfer the pan to a rack and cool he cake for 15 minutes,then run a knife between the cake and the pan and remove the sides of the pan. During baking the cake probably will have puffed to the top of the pan don’t be concerned if tit sinks a little or it if develops a crater in the center. Cool the cake to room temperature.
When the cake is completely cool, invert it, remove the base of the pan and peel off the paper. Wash and dry the springform pan, and return the cake to it right side up. Refasten the sides around the cake.

To make the topping:
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in the peanuts, and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or heat proof bowl.
Spoon the peanuts on top of the cake. Then spoon the caramel on top of those. You will have extra caramel leftover to use on something else…like ice cream! You’ll have a layer about ¼ inch high. Allow the topping to set to room temperature-about 20 minutes before serving.
To serve, run a blunt knife between the caramel and the pan and simply remove the sides of the springform. If this isn’t the case, hit the sides with some hot air from a hairdryer or wrap th sides in a towel moistened with hot water.

COOKIE TOPPED BROWNIES

Ingredients
For the brownie layer
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped

For the cookie layer
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tbsp) unsalted butter, at room temperature
3/4 cups (packed) light brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup storebought chocolate chips

Directions
Preheat the oven to 350 degrees F. Line a 9×13 inch baking pan with aluminum foil or parchment (use enough so that it comes up and over the sides), and butter the foil/parchment.
To make the brownie batter, melt both chocolates and the butter together in a bowl set over a saucepan of simmering water, stirring occasionally. Melt and stir just until the mixture is shiny and smooth, then remove the bowl from the heat and set aside.
Meanwhile, beat the sugar and eggs together in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) on medium high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla, then reduce the speed to low and mix in the melted chocolate and butter, mixing just until incorporated. Scrape down the sides of the bowl and then add the flour, mixing on low speed just until it disappears into the batter. Turn off the mixer and fold in the chopped walnuts by hand with a spatula, then scrape the batter out into the prepared pan and smooth the top with a spatula. Set aside.
To make the cookie dough, first whisk together the flour, baking soda and salt in a small bowl, and set aside. Wash the bowl of your stand mixer (that you used to make the brownie batter), and then beat the butter and both sugars together using the paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the egg yolk, beating for 1 minute after each addition. Beat in the vanilla, then reduce the speed to low and add the dry ingredients, mixing only until they disappear into the batter. Still on low, mix in the chopped chocolate.
Drop the cookie dough by spoonfuls onto the brownie batter, then use a spatula to gently smooth out the cookie dough layer evenly over the batter.
Bake for 50-55 minutes, until the cookie top is deep golden brown and a sharp knife inserted into the pan comes out with only faint streaks of moist chocolate.
Transfer the pan to a cooling rack to cool, then when you’re ready to cut them, just lift them out using the foil/parchment that you lined the pan with. It’s easiest to cut these when they’re cool/cold, if you can wait that long.