PAMPERED CHEF SKILLET RECIPES

Steps:

• Preheat the oven to 400F.  Lightly spray 2 large baking sheets with oil.
• Trim the top portion of the butternut that can be spiralized reserving the bottom for another recipe. Trim the top off and peel the skin off.
• Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. Cut into 6 inch lengths so it’s easy to eat.
• Transfer to the prepared baking sheets and drizzle each with 1 teaspoon oil, 1/4 teaspoon salt and black pepper to taste.
• Roast until soft, 7 to 10 minutes.

Steps:

• Preheat oven to 360°F. Spray three 8-inch cake pans with nonstick spray and line the bottoms with rounds of parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined.
• In a small bowl, combine the hot water and espresso powder until the powder is dissolved. Set aside to cool
• In another bowl, combine the buttermilk, oil, eggs, and vanilla. Add in the cooled water and espresso powder mixture. Mix until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Evenly distribute batter between the three pans. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter until it is light and fluffy. Add the caramel sauce and mix until combined.
• With the mixer on low speed, add in the powdered sugar one cup at a time. Add the salt and milk (you can add more if the frosting is too thick).
• Increase speed of the mixer to medium and beat frosting until light and fluffy.
• Level each cake layer using a serrated knife. I like to save the scraps for toppings on ice cream or yogurt!
• Place the first cake layer bottom side down on a flat plate or cake board. Using an offset knife, spread about ¾ cup of the frosting onto the top. Spread a tablespoon or two of caramel sauce on top of the frosting.
• Place the second layer on top of the first. Frost the top of the second layer and spread another tablespoon or so of caramel sauce on top.
• Place third cake layer, top side down, on top of the frosting.
• Crumb coat the entire cake with a thin layer of frosting. Freeze cake for about 10-15 minutes to set.
• Continue frosting cake with remaining frosting. You can drizzle a bit of caramel sauce on top if you want, or swirl in bits of caramel like I did.