Chocolate Bundt Cake

This cake recipe is on the blog already, in cake/cupcake form, but here it is with the chocolate frosting to drizzle over top when it's made in bundt form. :)

1 devils food cake mix (dry)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips in a large mixing bowl. Blend with electric mixer 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan. Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:
8 Tbsp butter
4 Tbsp cocoa powder
1/3 cup evaporated milk (I just use milk most of the time)
4 cups powdered sugar

Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer or whisk until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting- I usually halve it for the cake (as pictured) or it ends up running everywhere. But you can definitely go for the whole recipe and have lots of yummy frosting.

Blackberry Cobbler

From Pioneer Woman's cookbook

I made this Sunday for dessert and it was the perfect summer cobbler! We had tons extra and took it to neighbors, who literally licked their bowls clean.

1 stick butter, melted

1 1/4 cups + 2 Tbsp sugar

1 cup self rising flour (or add 1/2 t salt and 1 1/2 t baking powder to 1 cup flour)

1 cup milk

2 cups fresh blackberries (I used a package of frozen)

Preheat oven to 350. Grease a 3-quart baking dish with butter. In a medium bowl, whisk together 1 cup of the sugar, milk and flour. Whisk in the butter. Rinse the berries and pat them dry. Pour the batter into the prepared dish. Sprinkle the berries evenly over the top. Sprinkle the top with 1/4 cup sugar. Bake for 50 minutes and sprinkle the top with the 2 Tbsp sugar. Bake another 10 minutes, until golden (1 hour total). Serve warm with vanilla ice cream or fresh whipped cream.

Yummy Chocolate Cake

This cake is so moist and chocolaty and just all around delicious! My kids love it on their birthdays. Excuse the picture- it will have to do for now. :) If anyone out there makes this and takes a better pic send it our way. I don't have another birthday for a few more months :)

Ingredients:
1 (18.25oz) package devils chocolate cake mix
1 (3.9oz) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 Cup hot water
1 Cup sour cream
1 t vanilla extract
1 C mini semi-sweet chocolate chips (up to 1 1/2 C)

Directions:
Preheat oven to 350. Grease and flour a Bundt pan. Combine cake mix, pudding mix, oil, eggs, hot water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for 1 hour and allow to cool. Frost with a buttercream frosting and enjoy!

Carrot Cake

A little time consuming - but according to any carrot-cake lovers (and some who are not!) it's super delicious!! :) Recipe is from Mortons Steakhouse

Cake Ingredients:
2 T butter
2 Cups flour plus more for dusting the pan
2 t baking soda
2 t ground cinnamon
1/2 t salt
4 large eggs
2 C sugar
2/3 C vegetable oil
3/4 C buttermilk
2 t vanilla extract
1/3 C fresh pineapple, crushed (canned works too)
2 C carrots, peeled and coarsely grated
1 1/3 C loosely packed shredded, sweetened coconut
2 C finely chopped walnuts

Glaze Ingredients:
1 C sugar
1/2 C buttermilk
1/2 C butter
1 T light corn syrup
1/2 t baking soda
1 T pure vanilla extract

Frosting Ingredients:
1 1/2 C butter softened
12 oz cream cheese softened
3 C powdered sugar
1 1/2 t fresh orange juice
1 1/2 t grated orange zest
1 1/2 t pure vanilla extract

Preheat oven to 350. Generously butter two 9-inch round pans. Dust each cake pan with flour and tap out excess. In a mixing bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, whisk the eggs until blended. Add the sugar, oil, buttermilk, and vanilla and thoroughly incorporate. Add the pineapple, carrots, coconut and 1 cup of the walnuts and mix well. then add the flour mixture and fold into the batter with a rubber spatula. Divide the batter evenly between the cake pans. Bake on center rack for about 40 minutes or until a toothpick comes clean.
GLAZE- While the cake is baking, in a small saucepan mix together the sugar, buttermilk, butter, corn syrup, and baking soda until well blended. Set the anover medium heat and bring to a simmer and cook for about 3 minutes stirring until heated through and sugar has dissolved. Remove pan from heat and whisk in the vanilla. Cover to keep warm and set aside.
Remove the cakes from the oven and put them, still in the pans, on wire racks sitting on baking sheets. Using a toothpick, poke holes in the top crust of each cake layer. Do not poke holes deeper than halfway through the cakes. Whisk the glaze and pour it evenly over the cake layers. Let the cakes cool completely and then cover them, still in the pans, with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
FROSTING- In the bowl, using an electric mixer or a hand held mixer on medium speed beat the butter and cream cheese for about 2 minutes or until fluffy. Add the powdered sugar, orange juice, orange zest, and vanilla. Mix slowly to avoid sugar flying out of the bowl. Gradually increase the speed and beat for about 1 minute or until smooth.
Remove cakes from refrigerator and layer as so. Put layer 1 on a platter, glazed side down. Put about a third of the frosting on the center of the cake layer and spread evenly. Put the other layer on top of the cake, glazed side down and frost the top with about a third of the frosting. With remaining frosting frost the sides of the cake. with the tip of the spatula press lightly on the top layer of cake and pull it up to form spikes. Lightly sprinkle cake with chopped walnuts and press them onto the sides.
Enjoy!!

Pumpkin Sheet Cake

1 (15 oz) can pumpkin
2 C white sugar
1 C vegetable oil (I have done 1/2 c. applesauce and 1/2 c. oil and it tasted fine!)
4 eggs
2 C flour
2 t baking soda
1 t cinnamon
1/2 t salt

Mix together pumpkin, sugar, and oil. Add the eggs and mix, then add remaining dry ingredients and mix well. Pour into jelly roll pan. Bake at 350 degrees for 25 - 30 minutes. Cool, then frost.

Frosting:
8 oz cream cheese, softened
1/2 c. butter, softened
1 t vanilla
2 C powdered sugar

Beat together cream cheese, butter, and vanilla. Add powdered sugar and mix well. Spread on cooled bars.

Better Than Sex Cake

I didn't come up with the name!

There are many versions of this out there,

but this is the one I did for my mother-in-law's birthday:

1 devils food cake mix
1/2 can sweetened condensed milk
3/4 c. caramel ice cream topping
4 Skor or Heath bars, chopped (chocolate covered toffee bars)
8 oz cool whip

Make cake according to package directions for a 9x13. When done, wait 5 minutes and then make slits all over the cake, being careful not to poke all the way to the bottom. You can also take the handle of a wooden spoon and pokes holes all over. Combine the sweetened condensed milk and caramel in a saucepan over low heat until warm and smooth. Slowly pour over the cake, letting it sink into the slits/holes. Chop 3 candy bars and sprinkle across the cake. Let cool completely, then spread cool whip on top. Top with additional chopped candy bar and drizzle with caramel topping. Refrigerate before serving!

Hot Fudge Pudding Cake

Holy smokes, this is good. I found the recipe at My Kitchen Cafe, and you can find it here. Or, just keep scrolling!

1 cup sugar
½ cup cocoa powder
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
4 tablespoons butter, melted
1 large egg yolk
2 teaspoons vanilla extract
½ cup semisweet chocolate chips
1 cup boiling water

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside. Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (the batter will be stiff). Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir. Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out with moist crumbs attached, about 22-24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream.

Poppyseed Cake & Orange Zest Buttercream

This recipe is from the Sisters' Cafe! The recipe is here. I made cupcakes instead of the bundt cake. If you make the bundt cake, they have a recipe for glaze, so make sure you check it out.

1 yellow cake mix (the kind with pudding)
1 (3.5 oz) box of instant vanilla pudding
1 TB poppyseeds
1/2 cup pineapple or orange juice (I used orange)
1/2 cup oil
1 cup sour cream
4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 for 45 minutes.

*Bake cupcakes for 18-20 min. Makes 24-30 cupcakes.

Orange Zest Buttercream Frosting
I made this up. I just did a buttercream frosting and added the zest from one orange!

1/4 c. butter
2-3 c. powdered sugar
2 tbsp. milk
1 tsp. vanilla
zest from one orange

I eyeballed everything, but I think those measurements are about right.

Triple Chocolate Cake & Chocolate Frosting

I've seen this recipe in many cookbooks and baking blogs, and it's amazing. It's supposed to be made as a bundt cake, but I did cupcakes for Jessie's shower.

1 devil's food cake mix
1 4-serving instant chocolate pudding mix
4 large eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips

Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into greased bundt pan. Bake 45-50 minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter. Dust with powdered sugar.

*Bake cupcakes for 18-20 minutes. Makes 24-30 cupcakes.

Chocolate Frosting:
1/4 c. butter
2 c. powdered sugar
3 tbsp. cocoa
1 tsp. vanilla
2 tbsp. milk

*I had to double the frosting for the cupcakes.

Pumpkin Roll

3 eggs
1 C sugar
2/3 C pumpkin
1 t lemon juice
3/4 C flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

Filling:
1 C powdered sugar
6 oz cream cheese
1/4 C butter
1 t vanilla

Beat eggs on high speed for 5 full minutes. Add sugar slowly while mixing. Add pumpkin and lemon juice. Mix dry ingredients together in separate bowl; fold into mixture. Grease a jelly roll pan and put wax paper over it. Grease wax paper. Pour mixture in pan and bake 15 minutes at 350 degrees. Spread out a dish towel and sprinkle well with powdered sugar. Turn pumpkin onto the dish towel and roll up with the towel {remove wax paper}. Cool. Unroll, spread filling on top, and roll up without the towel. Cover and chill; serve with whipped cream.

4th of July Trifle

4th of July Trifle

Ingredients:

• 2 packages Oreo Cookies
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 3-1/3 cups cold milk
• 2 packages (3.4 ounces each) instant French vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions:

Line a trifle bowl with plastic wrap or use as is; set aside. In a food processor or blender, process the cookies until finely crushed.
In a large bowl, beat cream cheese, butter and sugar. In a bowl, whisk the milk and pudding mix for 2 minutes. Add to cream cheese mixture; mix well. Fold in whipped topping. Split pudding into 3 equal portions. Add red food coloring to one portion, blue food coloring to another, and leave the 3rd as is.
Place 1/4 of the cookie crumbs in prepared container or bowl; top with the red pudding mixture. Repeat layers with the white pudding in the middle and the blue pudding on top. Top with remaining cookies. Refrigerate until serving.

Yield: 8-10 servings.

Death By Chocolate

Death By Chocolate

Yield: 12 servings.

Ingredients

8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream

Ingredients for frosting

2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
5. Slowly fold in the melted butter and chocolate and the sour cream.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting

1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.

Variations

1. You may use your preferred chocolate frosting.
2. You can add chopped walnuts and decorate with whole walnuts.

Mini Ice Cream Cakes

1 chocolate cake mix, prepared
½ gallon mint choc. chip ice cream, or whatever you like
1 c. heavy cream
2 c. semi-sweet choc. chips
Sprinkles

-Prepare cake mix as directed. Spray cupcake pans very well. Drop 1 tbsp. batter in bottom of each cup. Bake at 350 degrees for 10 minutes. Let cool.
-Soften ice cream. Spread into each cup, leaving just a little room for ganache. Freeze until firm.
-Melt heavy cream and semi-sweet chips in 30-second intervals until smooth. Place a little on each cupcake. Top with sprinkles. Place back in freezer. Needs to freeze for a while to get solid again! Makes 24, with leftover batter only.

Strawberry Yum Yum

Bake a white cake mix in a cookie sheet, let cool.

Mix:
1 C powdered sugar
2 boxes cream cheese, softened
2 t vanilla

Add:
1 large container Cool Whip

Out creamed mixture over cooled cake and top with a can of Danish dessert with strawberries.

Raspberry Cream Cake

White cake mix
2 {8 oz} cream cheese, softened
1 C powdered sugar
16 oz Cool Whip
1 box raspberry Danish dessert
1 small bag frozen raspberries

Make cake mix according to directions. Pour half the batter into a 9x13 pan and bake till golden. I usually throw the rest of the batter out; you don't need it. Don't let anyone watch you who has a hard time wasting things. ;) Let the cake cool. Whip together cream cheese, sugar, and Cool Whip. Spread over cake and put in fridge. Make the danish dessert according to directions for pie glaze. Add raspberries and let it cool. Spread over the top of pan and put back in fridge until served.

Oreo Trifle

2 packages ladyfingers {look in bakery section by the cakes - ask if you need to}
2 {3.4 oz} pkgs instant chocolate pudding
4 C milk
8 oz cream cheese, softened
32 Oreo cookies
12 oz Cool Whip

Beat cream cheese alone. Pour in 3 C milk and the two pudding mixes and beat well. You will still see lumps of cream cheese. Set aside. Open one package lady fingers and take out half. Split those in half and arrange on bottom of dish, cut side up. Drizzle 1/4 C milk over them {it moistens them}. Spread 1/4 of the pudding mixture on top, then 1/4 of the Cool Whip, then top with 8 crushed Oreos. Repeat 3 times, ending with Oreos. Cover and refrigerate at least 6 hours {overnight is fine}.