So I know that practically every Disney blogger has their own version of the make-at-home Dole Whip...  Which is funny, because if you really, really wanted to make the real deal at home, the mix is widely available online for purchase.  In fact, I think many would say that the last thing the Disney universe needs is another DIY Dole Whip recipe. 

Yet, here I am, sharing my version.  And it's not exactly complicated...  I dare say, I'm not the first, last, or only person who's come up with this particular technique to make Dole Whips, though I can say honestly that I did come up with it on my own through experimentation (which isn't saying much, this is so simple I feel a little silly for even sharing it).

Now, this begs the answer to the obvious question "if you can make the real stuff by just ordering the mix, why don't you do that?"  Well, simply put, the mix comes in a bag that makes 70 servings.  While I know you don't make them all at once, I would have a hard time figuring out how exactly to store a bag that presumably weighs several pounds so that I can make Dole Whips on demand from now until the end of time.  Because even I, who could have Dole Whips every day, wouldn't even begin to know what to do with so much mix.

The other issue, and I know this sounds ludicrous, is that I think when it comes to making ice cream, I'm jinxed.  Something always goes wrong.  Either the drum isn't frozen all the way or I don't have enough ice or it doesn't set right...  So spending $25, plus shipping, to ruin 70 servings of Dole Whip mix just sounds like the opposite of fun to me.  I'm not opposed to fine-tuning my ice cream skills, but not with something that costs so much and makes so much.

Finally, it's a lot cheaper and easier to buy a bag of frozen pineapples and try to
make a Dole Whip out of that than the options above.  In the end, what's cheaper and easier usually is what wins out for me.  Like I said before, this is so easy it's stupid.

For my version, I use my handy, dandy Yonanas machine.  For those who don't have one, no fear...  A good blender can do roughly the same thing with maybe a slightly less creamy texture (seeing as I do not have a good blender, I can't really compare the results between the two...  My blender stinks, so whatever I get would be much waterier).  That said, I really encourage checking out a Yonanas machine though, especially if you're into clean or healthy eating and struggle with giving up sweet treats.  I've put everything from bananas to smoothie mixes through to make really great, healthy dessert options, and there are so many great recipes out there...  Besides mine, I mean.

The only thing I sometimes switch up when I make my Dole Whips is the whipped

topping.  The real deal Dole Whips are vegan friendly with no dairy, so I suppose

the most authentic way to serve this is without the whipped topping.  I, however, like a really creamy texture, so I like to add the whipped topping.  It's all personal taste, and personally, I think it tastes more like the real deal with the whipped topping.  But if you're a purist, skip the whipped topping and I promise, you'll still be in heaven.  The consistency is light, though admittedly not as light as the in-park soft serve, but close enough for me. 

Now, on with the recipe.  Seriously, it's insanely easy.  Nobody throw anything at me for posting this.  I did warn everybody.  It's easy.  Embarrassingly easy.  Don't make me write how to make this a Dole Whip Float...  Just put pineapple juice in a glass and scoop some of this on top.  Easy.  Super, duper easy.

I'd be ashamed to post my Citrus Swirl recipe because that's even easier.

~~~~  °o°  ~~~~

 Dole Whip

Inspired by the Dole Whips served at Aloha Isle and Captain Cook's at The Polynesian Village Resort

 

°o°  1 16-ounce bag of Dole frozen pineapple chunks
°o°  1/2 cup whipped topping (optional)

°o°  Water (if using a blender)

Remove pineapple chunks from freezer.  Allow to sit at room temperature for 10-15 minutes.

Using a Yonanas machine, feed the pineapple chunks into the chute.  Using the

plunger, push through the feeder into a bowl.  Disassemble unit and scrape out remaining whipped pineapple.  

If desired, mix in whipped topping until thoroughly blended.  Serve immediately.
 

If using a blender, add pineapple into the blender and blend on puree, adding water slowly in a thin stream while the blender is running as needed, to achieve desired consistency.

~~~~  °o°  ~~~~

 

I warned everybody, this was ridiculously easy.

 

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Hey there gang! 

First, I want to offer an apology and an explanation... First, the apology... Sorry that it's been forever since I posted any updates, to either here or the blog. I promise, I've thought of everybody here all the time and the blast I had re-creating Disney for the home cooks out there. This was, is, and probably will always be one of the projects I think back on with pride, as I never, ever, EVER thought this blog would have the reach that it has now grown to have. The opportunities that have opened up to me as a result have been breathtaking, so I apologize that I've kind of returned that favor the readers have given my by giving me their time, attention and praise, by disappearing into Never Land. I hate that I did that to you guys and I promise that I'm in the process of rectifying it even as we speak.

Secondly, the explanation... Shortly after the last blog post, I was diagnosed with persistent degenerative Lyme disease, discovered after an infected tick bite go so badly infected, it resulted in a trip to the ER, bed rest, and a total lifestyle change. The months after was a combination of discovering the symptoms the disease would bring on, managing them, and trying to maintain some semblance of a normal life. Unfortunately, in the process of doing so, my blog fell to the wayside. It was never my intention to stop posting for a time, but the circumstances of my life, the illness and resulting symptoms, and a desire for privacy in managing them with my family just took away the time I had to maintain it.

I'm not trying to excuse taking a break (without telling anybody), merely explain what happened, where I went, and why I didn't give anybody any sort of indication of what was going on. I do want to say that I have read all your comments, here, on the blog, tons on Pinterest, and I don't think any of you guys will ever realize how uplifting it was to see that, despite everything, the life my blog had taken on even without me attending it regularly was growing and growing and people were meeting and coming together and sharing cooking stories as a result of the recipes I shared.

By way of an update on how things are now, there are good days, bad days, but most of all, the good days are now outweighing the bad. Life is getting back to normal and I'm so appreciative of that. For those who asked (you guys have such an awesome memory!), I did realize my dream of running in RunDisney's Wine and Dine Half Marathon in November, and I did finish despite spending about 12 hours in the ER just 2 days before my flight to Florida. I am enrolled in the Glass Slipper Challenge for the Princess Half (I signed up before my diagnosis), and my participation for that remains in the air, but I hope for the best.

As for the blog, I'm excited and eager to share that I'm making plans to again begin updating it. Slowly but surely, I'll get to the comments here and on the blog, and I'll begin adding new content soon. I may not be updating as often per week as I was before, but I'll certainly be updating it more frequently than once every six months...

Finally, I want to thank everybody for hanging in there even though you guys as readers were more active than I was as the author. I appreciate it and I can't wait to start sharing new recipes, food experiences, pictures, and memories with you guys, hopefully, as soon as this week.

Thank you and much love,
Jerusha
(aka The Disney Chef)

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I recently discovered that I love bread pudding.  Like a lot.  Of course, I made this discovery at Disney after having far too much banana bread pudding at Tusker House's character breakfast...  And too many pots of English bread pudding at Earl of Sandwich...  And staying at the Polynesian and smelling the awesome bread pudding every day for a week...

Anyway, when I got back, I had a serious craving for bread pudding.  When I came across the pina colada  bread pudding recipe, something that combines my love of coconuts and pineapples, along with a bit of alcohol, I made creating this recipe a priority.  Seriously, what doesn't sound amazing about pina colada anything, much less pina colada bread pudding?  My mouth is watering just typing this...

I made this recipe exactly as written, to the letter, even the custard sauce (which as anybody who reads this blog can tell you is something that constantly gives me

trouble).  I love that this is one of those recipes that I just adored making, from start to finish.  I loved the smell in the kitchen, I loved working with all the ingredients, I loved how it all came together, I loved sneaking bites of it before it was cooked all the way, and I love, love, loved the end result.  This tasted exactly like I hoped it would, sweet and coconuty, soft with a little crunch...  Just perfect.  I did use canned pineapple as opposed to fresh, but that's directly tied to the fact that I hate cutting pineapple.  I just made sure to use crushed pineapple and I drained it really, really well.  I wondered while I was making it if I should add shredded coconut to the mixture for an extra bump of coconut, but I'm glad I didn't.  Bread pudding is so much about texture and consistency that I think the coconut would have been a bit much, though adding a splash of coconut or rum extract (or both) would be a great way to bump up those flavors if one wanted something more pronounced.

It kept in the fridge really well, even reheated beautifully.  I actually wish I had thought to freeze some (as opposed to eating the whole dish in a few days...  No, I'm not proud of it, but I did it) because I bet it would have done well in the freezer as well.  I've heard of people making the whole dish the night before a big breakfast and then just baking it the next morning, which I think is absolutely brilliant and I can only imagine how awesome it would taste with an entire night marinating and soaking up all those juices.  Yes, as per usual the custard sauce defeated me a bit...  It was runnier than it should have been.  By a lot.  But despite not looking like it should have, it still tasted phenomenal.  I also may have over-browned (aka burned) some of the bread when I had it in the broiler, but since you can't see it in the pictures, I admit to nothing.

A new favorite breakfast recipe?  You win again, Disney.

~~~~  °o°  ~~~~

Pina Colada Bread Pudding with Vanilla Rum Sauce

As is served on Disney Cruise Lines

 

Bread Pudding
°o°  10 slices white bread 
°o°  1/2 cup pineapple, finely chopped

°o°  2 tablespoons melted butter

°o°  2 cups whole milk

°o°  6 eggs, well beaten

°o°  1/2 cup heavy cream

°o°  1 cup sugar

°o°  4 tablespoons coconut milk

°o°  2 tablespoons coconut rum

Vanilla Rum Sauce
°o°  2 egg yolks

°o°  2 teaspoons cornstarch

°o°  1 cup plus 2 tablespoons of milk, divided

°o°  2 tablespoons sugar, divided

°o°  1 teaspoon vanilla extract

°o°  1 tablespoon coconut rum

To make the bread pudding:

Preheat broiler and remove crust from the bread and cut into 1-inch cubes.  Spread on a cookie sheet and broil until golden brown.  Remove from broiler and then lower temperature to 350.  Combine bread cubes and pineapple in a large bowl, mixing well.  Spread into a 13x9x2-inch baking pan and drizzle with melted butter.  

Warm milk in a saucepan over medium heat, being sure to not boil.  Whisk in eggs, heavy cream, sugar, coconut milk, and rum.  Remove from heat.  Pour the custard over the bread mixture.  Using a fork or spatula, press the bread into the liquid until well soaked and/or allow to sit for 10 minutes.

Bake 35-40 minutes or until pudding springs back in the center when pressed with a fingertip, but is still moist.

Serve immediately with vanilla rum sauce.

To make vanilla rum sauce:
Place a large bowl in an ice bath and set aside.  Combine egg yolks, cornstarch, 2 tablespoons milk, and 1 tablespoon sugar in a separate small bowl, stirring until smooth.  

Combine 1 cup milk, remaining sugar, and vanilla in a small saucepan and bring to a boil.  Whisk the yolk mixture into the boiling milk.  Immediately pour the sauce from the pan into a bowl sitting in the ice bath to prevent curdling.  Add rum and whisk thoroughly.  Serve warm over the bread pudding.

~~~~  °o°  ~~~~

Unknown

 

When it comes to restaurants on the World Showcase, I don't think you can find one that's more polarizing than San Angel Inn.  People either love it or they hate it.  They think it's the best hidden gem in the World Showcase, or they think it's restaurant with great ambiance and lackluster food.

So who's right?  Well, depends on who you ask and when they went...  Allow me to explain.

In the 90's, eating at San Angel Inn was one of the few dining experiences I remember.  The gorgeous ambiance, the proximity to an underrated and deeply relaxing ride (El Rio del Tiempo, which had pretty much the catchiest soundtrack of all time), and the drool-worthy food.  It was so good we ate there twice in one trip on consecutive days and deeply regretted discovering it at the end of our trip so we couldn't eat there a third time.

When it came to planning my first trip of the new decade (in Thanksgiving week of 2008 to be exact), the very first reservation I had to make was San Angel.  For months I talked up the sheer awesomeness of this place, even debated using two ADRs for two different meals.  I was so hype, I couldn't wait to eat here again.  And when we finally ate there, the food was...  Um...  Not so good.  At all.  In fact, I won't pull any punches here...  It was pretty awful.  The food was bland, cold, the menu pretty boring, the service was a step above having to walk to the kitchen and get the food ourselves...  It stood out as the dining failure of the trip.  I was so, so, so disappointed.  I had nothing but great memories of my precious San Angel Inn, but it didn't come close to delivering quality food or service.  And, unfortunately, my experience wasn't really unique.  Pretty much everybody who ate there had a really, really negative experience. 

In August of 2011, I started making plans/finalizing plans for a last-minute Disney vacation (free dining...  Woo-hoo!).  All the great ADRs were long gone by the time I got around to making mine, so I kind of made due with what I could find.  And I found a lot of open ADR time for San Angel Inn.  The awful experience of 2008 still moderately fresh in my mind, I said initially there was no way I'd eat there again.  But then I started to lament the idea of doing Disney and not doing San Angel for a meal.  It was the one place I had eaten at on every Disney vacation, even during Grad Nite in 1999.  So I did some digging and I found that the menu had been totally redone and a new chef brought in.  And while there were still negative reviews everywhere, they were all pre-"sprucing up" (the Disney phrase for extensive remodel of a restaurant everybody hated), and all the reviews of the meal after the much-hyped reopening were nothing short of euphoric.  So I figured "why not?" and made my ADR, hoping for something not awful.

My expectations walking in were less than what I had for your average trip to McDonalds.  I was hoping it'd be a nice view and a cool room.  That was it.  I claimed my ADR, which was pointless as more than half the dining room was empty but our table was right next to the water, which was pretty cool.  It was darker than I remember and the tables were very, very close together, maybe even a tiny bit loud.  But overall, it was super nice.  Very cozy, intimate, and relaxing.

The chip basket came out and, I have to say, I consider myself quite the connoisseur of chips and salsa and it takes a lot to impress me.  The salsa, however, really impressed me.  Fresh, clean, definitely a zip, but a nice sweetness to it, and it tasted so incredibly fresh.  So at this point, I figure with awesome chips and salsa, at least I won't starve.

I still remember what I ordered...  The pollo a las rajas...  Grilled chicken breast

served over rice dopped onions, peppers, chorizo in this beautiful cream sauce and topped with melted cheese.  I thought I'd died and gone to heaven.  The chicken was incredibly moist, I didn't even need a knife to cut it.  The onions and peppers were cooked to perfection, not limp and sopping like I was worried they would be, and the rice was so delicately spiced that it balanced out the sweetness of the peppers and onions and really cut the heaviness of the sauce and cheese.  They used to serve it with a lemon wedge, which they don't anymore, and I find it to be a shame.  With fresh squeezed lemon over top, it's pretty much the best food ever made.  If it hadn't been tacky (and distinctly off my dining plan) to ask for seconds, I would have.  Sampling the other dishes on the table, the sirloin con Chile Relleno, the tostadas de tinga, even the mahi-mahi fish tacos...  It was all to-die-for.  Perfectly cooked, exceptionally seasoned, and slammed with flavor.

Don't even get me started on desserts...  At the time, they had this amazing dish, isla flotante...  A lime meringue served over a vanilla sauce with fresh berries...  Honestly, it seems cruel to describe how good it was seeing as it's not on the menu anymore.  Let's just say it was my favorite dessert on Disney property.  Yeah, it was that good.

Since that trip in September of 2011, I've been 3 more times, every Disney trip but one (I wasn't in control of the ADRs on that trip and I felt my soul die a little not going there for a meal, but by goodness did I try to make it work...) January 2012, September 2012, and May of 2013.  It continues to be the place with the best meal of the trip, the first ADR we make, and the meal that is the most looked forward to.  Once a hidden jewel where you had to convince people to try it, one of the places you knew you could get a table without a reservation, it's now impossible to walk in and increasingly difficult to get a reservation.  In April of 2013, Gordon Ramsay's wife Tweeted pictures of the food and Chef Ramsay declared it one of the best places for Mexican food in the country...  Making reservations just that much harder to get.

I'm proud to say that I've sampled most of the things on the menu and while I

haven't had a bad experience...  Well, I take that back.  I did have a bad experience after eating the Mole Poblano...  Little Miss Peanut Allergy forgot that mole is made with peanuts...  But that was my stupidity, not theirs, and I will say that it tasted amazing and I don't regret eating it... Though I do regret wandering back to the hotel in misery at 7pm and wasting a meal at my favorite restaurant...  Even then, however, the staff was so sweet and when they saw I was ill, they packed me my dessert, an extra dessert, and another entree to enjoy in my room when I felt better...  Which is just plain awesome.  Anyway, while I've always had a great experience with them (despite my best efforts) and the new menu, there are certainly dishes that stand out.  The pollo a las rajas, the tostadas, the soupa azteca are all standouts (I love how they serve the soupa!  Brilliant!).  However, on this last trip, I found the dish that is quite possibly the best I've ever had there, Camarones a la Diabla.  Roasted spicy shrimp served with poblano rice and yuca puree, topped with a chile sauce.  So spicy, so sweet, and amazingly flavorful.  I still dream about this dish.  When I talk about that dinner, I talk about it with the hushed tone that people reserve for truly awe-inspiring moments in their lives.  It was incredible.  I'm already dreaming about having it as my last meal before running the Wine and Dine Half Marathon.

As far as the desserts go, one can't go wrong, but I personally think the Crema Bavaria, a creamy mousse topped with berries, cinnamon, and orange liqueur, is phenomenal.  Again, one of the best desserts on property.

Despite a rocky period in the mid-2000's, San Angel has become my hands-down favorite place to eat on property.  The ambiance, food, and overall experience can't be beaten.  People may be turned off by the dark dining room, the closely packed tables, and the louder-than-average ambient noise, and those looking for classic Tex-Mex or Americanized Mexican as well as people who are a tad on the picky side may have trouble with the menu...  But trust me, for those who like a little spice and seasoning or a meal with unique flavors, a degree of authenticity that's hard to find even along the World Showcase (Neither fruit and Jell-O salad or vanilla pudding with chocolate chips is a German dessert, regardless of the vaguely German name you give it...  Biergarten, I'm looking at you...), and a completely unique dining experience will love San Angel Inn.  Personally, no Disney trip is complete without me stuffing myself silly and then wandering over to Donald's boat ride to digest...  No line, and they'll let you ride that more than once without having to get up.  Trust me.

One thing I haven't touched on is the alcohol...  San Angel has a lot of it and a huge number of totally unique cocktails.  I personally have never tried them as I find them to be extremely expensive, but they also get resoundingly rave reviews.  Starting in July of 2013 there is a tequila tasting menu that supposedly is the height of awesomeness and those who have done it and remember enough about it to share their experience have said nothing but wonderful things.  Though they warn...  It's a lot of really potent tequila.  It's really for those who have very strong constitutions and can hold their liquor...  Or those who want to have a truly mind-bending viewing of "Captain Eo."

Unknown

There are times where having a peanut allergy really, really stinks.

This is one of those times.

I'm not particularly sure why, but I really got it into my head that I needed to make this recipe.  Not wanted, needed.  I kept hearing that this was a signature treat on the Disney Wonder and Magic Cruise ships, and the fact that it's popped up in restaurants in the park sent people into a frenzy of excitement.  Despite the fact I couldn't really eat it, I really wanted to see what the fuss was about.

Really, it couldn't be easier or faster to make, and it's fairly inexpensive.  I actually got my son in on the action (he is quite the stirrer, despite his young age).  The fact that it's no-bake makes it a perfect dessert to make on a hot summer day...  If everybody else's kitchen is like mine, fire up the oven and the house is sweltering for the rest of the day...  And it's this interesting combination between sweet and light, but still heavily peanut flavored, dense, but deliciously creamy (Ok, I may have snuck a sample or two...).  I'm a big fan of the chocolate ganache topping which perfectly set off the whole pie.

What's important is that when I served it, I got nothing short of utterly rave reviews

from everybody.  Topped with whipped cream and another drizzle of chocolate, I was told it was a peanut butter lover's dream.  

What's not to love about an easy recipe for pie that gets fanfare? 

I made this exactly as I have the recipe for, but I did use a graham cracker crust instead of a regular pie shell.  The pie was originally in a regular pastry crust, but in recent years (and in the parks) it's been served with the graham cracker crust.  Really, it'll work in whichever, it's entirely up to preference. 

~~~~  °o°  ~~~~

Peanut Butter Pie

As is served on Disney Wonder and Disney Magic, Disney Cruise Lines

  

Peanut Butter Pie

°o°  1 1/2 cup creamy peanut butter
°o°  8 ounces cream cheese, softened
°o° 3/4 cup sugar

°o°  2 tablespoons butter, melted

°o°  1 cup heavy cream, whipped stiff

°o°  1 baked 8-inch pie shell

Chocolate Ganache 

°o°  1/2 cup heavy cream

°o°  4 ounces dark chocolate, chopped

To make the pie, blend peanut butter, sugar, and cream cheese until smooth using a stand or electric mixer.  Add the butter to peanut butter mixture and stir until well incorporated.  Gently fold in whipped cream, making sure no white streaks remain and the mixture is evenly folded, and pour into baked pie shell.  Refrigerate for 1 hour.  Glaze with chocolate ganache if desired.

To make ganache, heat cream to a very low boil over medium heat, stirring constantly.  Remove from heat and fold in chocolate until no white streaks remain.  Cool until lukewarm and spread over pie.  Return to refrigerator for at least another 2 hours before serving.

~~~~  °o°  ~~~~
 

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When it comes to carbs, I am the queen...  And when it comes to pasta, I'm an addict.  I'm a certified pasta junkie.  I'd have it every day and for every meal if I could...  Tomato sauce, cream sauce, butter, doesn't matter.  I love, love, love it.  One of my favorite comfort foods of all time is a pasta dish, and most people would cringe when they heard it involves a sauce that's like a creamy gravy, maybe some bacon, and a ton of cheese that I call "Slop."  I'm not joking when I say that I'm kinda a fan of pasta.

All that being said, why it took me so long to do this recipe...  I have no idea.

It has all of my favorites...  Cream sauce, cheese, prosciutto, basil, garlic, and of course pasta...  And it's thrown all together in less then 10 minutes.  The only mild catch for me was the shrimp, not because I don't like it, but I have a totally irrational fear of not cooking it properly.  A part of me is always mildly amazed that my entire household doesn't come down with food poisoning after I cook seafood.  I think my son subconsciously realizes this as it's one of the only foods he just won't touch.

Anyway, this recipe is a dream in every way, a complete and total home run.  I

love how quickly it came together and how completely foolproof it is.  Seriously, it's pretty much impossible to mess up.  It also looks beautiful when served.  I was very surprised that the creamy sauce didn't wash out the flavors of the prosciutto or the basil, or even the shrimp.  This is light and fresh, not your typical heavy creamy pasta.

I will say, if I were to make this again, I'd probably only use about a half a pound of pasta, or I'd double the shrimp, garlic, and prosciutto so that there was more of it distributed in the pasta.  I like a nice, meaty sauce, and I love my prosciutto, so that may be just my preference.  I also think a little splash of fresh lemon juice or maybe some zest would take this pasta to the next level.

~~~~  °o°  ~~~~

Shrimp and Prosciutto Penne Pasta

As is served at Grand Floridan Cafe, Disney's Grand Floridian Resort and Spa

 

°o°  1 pound penne pasta 
°o°  2 tablespoons olive oil

°o°  1 tablespoon chopped garlic

°o°  10 ounces medium-sized shrimp

°o°  1/2 cup chopped prosciutto

°o°  1/2 cup white wine

°o°  1 cup heavy cream

°o°  1/2 cup shredded fresh Parmesan cheese

°o°  1/4 cup fresh chopped basil 
°o°  1/4 cup diced fresh tomato

Cook until pasta until al dente and drain.  Set aside and keep warm.

Warm olive oil in a large skillet or stock pot.  Add garlic, shrimp, and prosciutto and cook over medium heat for about 3 minutes, or until shrimp are pink, firm, and slightly opaque.  Add white wine and simmer for about 1 minute, stirring constantly.  Add cream and cheese and gently fold in pasta until proscuitto and shrimp are evenly distributed throughout pasta.  Toss in tomatoes and basil and serve immediately, garnished with additional basil, tomatoes, and cheese.

~~~~  °o°  ~~~~

Unknown

I've been dancing around doing this recipe for a long time...  While I'm a big fan of cakes, I really don't make them all that often.  They always seem like a major commitment in time and I have this abnormal fear of messing them up.  Plus, I don't have the patience to wait until they're cooled all the way before frosting them.  I know this all sounds utterly ridiculous, but it's true.

But this cake...  Something about this cake sounded so, so good.  I know it has a huge, devoted following of people who swear this is the greatest cake at Disney.  And researching this cake was actually pretty fun.  It's been on the menu forever, and it's gone through numerous updates and changes, so it was neat to see how it's evolved over the years.  I was pretty excited to give this recipe a try.

The downside to a cake that has such a long history is that it has numerous recipe variations (all of which are official), and a lot of them suffer from being scaled from Disney's massive batches to a single batch for the home chef.  The recipe I used is the most recent available and it came out flawlessly in terms of taste, but unfortunately, in order to get 4 layers (like they serve now), it really needs to be doubled.  The recipe as-is (and the way I'm sharing it), is only enough for two, maybe three very, very thin layers.  While this is almost exactly like it used to be served, now it's served with 4 layers. 

I have to say, for somebody who doesn't make cakes, I'm pretty proud of how this turned out.  It's so light, fluffy, and fresh tasting, really unlike any cake I've ever had.  It's spring on a fork.  I did use pink grapefruit because, for some strange reason, I couldn't find white anywhere...  But I love, love, love the color contrast that the pink grapefruit gives, and I know it's not unheard of for it to be served using pink grapefruit at the Brown Derby.  The cream cheese goes brilliantly with the airy cake and the sweet grapefruit, and it's deliciously creamy, without being gooey.  I'm not sure why, but I was so terrified this would fall apart when I sliced it, but it held together brilliantly.  All the little elements of it just meshed together beautifully. 

Had I to do over again, I'd probably keep the pink grapefruit, but I'd double the

recipe (including frosting) and divide it evenly between two pans (or cook this recipe twice) so I'd be able to get those extra layers, and use way more grapefruit.  I was also reminded of how much I hate to frost cakes.  I had way better luck frosting the inside and then frosting the sides and tops after I had my layers assembled.  Not sure if this is the right way to do it, but hey...  It's what I did.  And, for the record, I didn't use the food coloring.

I can completely see why this dessert has stood the test of time and survived several updates to the Brown Derby menu.  It's exotic and clean-tasting, relatively easy to make (though it is time consuming), and it looks really dramatic when sliced and garnished with the pink grapefruit.  This for sure is going into the recipe file I crack out when I want to impress people with my cooking awesomeness.

~~~~  °o°  ~~~~

Grapefruit Cake with Cream Cheese Frosting

As is served at The Hollywood Brown Derby, Hollywood Studios

 

Grapefruit Cake
°o°  1 1/2 cups sifted cake flour
°o°  3/4 cup granulated sugar

°o°  1 1/2 teaspoons baking powder

°o°  1/2 teaspoon salt

°o°  3 large eggs, separated

°o°  1/4 cup water

°o°  3 tablespoons grapefruit juice

°o°  1/2 teaspoon finely grated lemon zest

°o°  1/4 teaspoon cream of tartar
°o°  1 can (16 ounces) grapefruit sections, well drained, dried

Cream Cheese Frosting

°o°  2 packages (8 ounces each) cream cheese, softened

°o°  1 teaspoon fresh lemon juice

°o°  1 teaspoon finely grated lemon zest

°o°  1 cup confectioners' sugar, sifted

°o°  6 drops yellow food coloring (optional)

Preheat oven to 350 degrees.  Lightly grease a 9-inch cake pan or springform pan.  Line the bottom of the pan with parchment paper and lightly grease, if desired (not necessary with a springform pan).  Set aside.

In a large bowl, sift together flour, sugar, baking powder, and salt.  Set aside.

In a separate bowl, whisk together egg yolks (reserve egg whites), oil, water, juice, and lemon zest until smooth.  Combine into the flour mixture, stirring until just moistened.  

In a third bowl, beat egg whites and cream of tartar until stiff peaks form.  Using a rubber spatula or folding tool, fold stiff egg whites into batter until just blended.  Pour into prepared pan.  Tap down pan to help larger air bubbles to rise and ensure the mixture is evenly distributed.
 
Bake for 25-30 minutes or until cake springs back when touched lightly in the center, or a wooden pick inserted in the center comes out clean.  If using a cake pan, invert cake over a wire rack to cool, leaving the cake in the pan.  When cooled, run a knife around the edge of the pan and carefully remove it from pan.  If using a springform pan, run a knife around the edges of the cake, release the springform mold, and cool inverted on a wire rack.  

Using a serrated knife or cake layer cutter, cut the cake horizontally into 2 layers, making sure both layers are even.  
 
Prepare the cream cheese frosting by beating cream cheese until fluffy, adding lemon juice and zest, and gradually adding sugar until blended, as well as food coloring (if desired).

To frost the cake, spread cream cheese over the bottom half of the cake and top with 2/3 the grapefruit slices.  Cover with second layer and frost the top and sides.  Chill for at least 30 minutes.

Before serving, garnish the cake with remaining grapefruit segments, cut, and serve.   

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