Walter the Educator's Little Cake Recipes Cookbook: No Pictures Cookbook Series

By Walter the Educator

When you need to make the best food, Walter the Educator's Little Cookbooks got you covered!

Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and the son of a disabled war veteran. "Walter t

• Language: English
• Publisher: Silent King Books
• Release date: Aug 16, 2023
• ISBN: 9781088260555

Walter the Educator

Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and he is the son of a disabled war veteran. "Walter the Educator" shares his time between educating and creating. He holds interests and owns several creative projects that entertain, enlighten, enhance, and educate, hoping to inspire and motivate you. Follow, find new works, and stay up to date with Walter the Educator™ at WaltertheEducator.com.

Book preview

One

Paramount Pumpkin Cake

Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree

1/2 cup buttermilk

For the cream cheese frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Add the pumpkin puree to the sugar mixture and mix until smooth. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.

Once the cake has cooled, frost the top and sides with the cream cheese frosting. You can also decorate it with some crushed pecans or pumpkin seeds if desired.

Slice and serve the delicious pumpkin cake with a cup of hot coffee or tea. Enjoy!

This pumpkin cake is moist, flavorful, and perfect for any fall or holiday gathering. The combination of spices and cream cheese frosting creates a delightful balance of sweetness and tanginess.

Two

Celestial Chocolate Almond Sheet Cake

Ingredients:

2 cups all-purpose flour

2 cups granulated sugar

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, melted

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup chopped almonds

For the Frosting:

1/2 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup cocoa powder

1/4 cup milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup sliced almonds, for garnish

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix well.

In a separate bowl, whisk together the melted butter, water, buttermilk, eggs, vanilla extract, and almond