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"Hunger is the best sauce in the world."--Cervantes

Butter Cake With Strawberry Sauce...(Like "Nicks" & "Mastros") Recipe

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This recipe for Butter Cake With Strawberry Sauce...(Like "Nicks" & "Mastros") is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
8 (6 oz.) ramekins
raw turbinado sugar, to coat bottom of ramekins
1 c. unsalted butter, softened
2 oz. cream cheese, softened
1 c. granulated sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 egg
1/2 c. buttermilk
1 1/2 c. flour
8 fresh strawberries, sliced for garnish
mint leaves, for garnish

Cream Cheese layer:
4 oz. cream cheese, softened
1/2 c. granulated sugar
1 egg
1 1/2 tsp. vanilla

Strawberry Sauce:
2 c. strawberries, fresh or frozen
1/4 c. granulated sugar
1 T. fresh lemon juice
Directions:
Directions:
Cake:
Preheat oven to 325º. Prepare ramekins by generously coating bottom and sides with cooking spray. Put 2 tsp. turbinado sugar on the bottom of each. Swirl the sugar along the lower 1/2 inch and bottom of each ramekin.

In the bowl of a stand mixer, cream the butter, cream cheese and sugar. Beat for 30-60 seconds. Add the baking soda, baking powder, salt & vanilla; Mix well. Add the egg and beat for 30-60 seconds. Add 1/2 c. of the flour. Beat for 30 seconds. Add 1/2 of the buttermilk. Beat for 30 seconds. Add another 1/2 c. of the flour. Beat for 30 seconds. Add the other 1/2 of the buttermilk. Beat for 30 seconds. Add the last 1/2 cup of the flour & beat for 30 seconds.

Cream Cheese Layer:
Beat all the ingredients in a small bowl until combined. Do not overbeat.

Strawberry Sauce:
Place all the ingredients in a blender and blend until smooth. Store in the refrigerator.

Assembly:
With an ice cream scoop, place 2 even scoops of the cake batter in each ramekin. Top with 2 Tablespoons on the cream cheese layer.

Bake in a 325º oven for 30 minutes or until the top is golden & a toothpick comes out clean.

Let the cakes cool for 10-15 minutes. Gently turn them over onto a dessert plate to release them from the ramekins. Top with a scoop of vanilla ice cream. Drizzle the strawberry sauce over it. Garnish with fresh strawberries and a mint leaf. Serve warm!

*You can also serve the cake in the ramekins.
*You can also substitute Strawberries for Raspberries (which I actually like better)

 

 

 

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