Molten Chocolate Cake

 

 I made this cake for Lenny and I for our Valentine's Day dinner.  Lenny just had deviated septum surgery on Thursday so he is still in a lot of pain so I wanted to make something that would be easy for Lenny to eat.  I settled on this because I had everything on hand.

Ingredients:

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup  butter

1 cup powdered sugar

2 whole  eggs

2 egg yolks

6 Tbsp.  flour

1/2 cup thawed COOL WHIP Whipped Topping (I used vanilla ice cream)

Directions:

HEAT oven to 425°F.
BUTTER 4 small custard cups; place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

Picture from my kitchen, recipe from Kraft.com.

SUSIE Q CAKE

Ingredients:
1 box chocolate cake mix (devil's food)
1 1/2 c. milk
4 1/2 tbsp. flour
2 c. powdered sugar
1 c. Crisco
1/2 c. butter
1 tsp. vanilla

Directions:
Cake:
Make cake on the like the directions on the back of the box.

Filling:
Mix milk and flour in saucepan and cook until thick. Cool. Beat powdered sugar, Crisco and butter until fluffy. Add to milk and flour mixture, beat until mixed. Add 1 tsp. vanilla.
Putting it all together: Split 13x9 cake in half and fill with filling. Ice cake with chocolate frosting and enjoy.

I made two circle cakes instead of the one 13X9.

Picture from my kitchen recipe from Cooks.com.

Secret Pumpkin Cake

Ingredients:

1 pkg. yellow cake mix

4 eggs

3/4 c. butter, softened

1 can pumpkin

1/2 c packed brown sugar

1/2 c. sugar

2/3 c. milk

1 tsp. cinnamon

1/2 chopped pecans (opt.)

 

Directions:

Reserve..........1 cup cake mix.

Mix................ remaining cake mix with 1 beaten egg and 1/2 c. butter

Press............. into 9 x 13 pan

Mix................ pumpkin, 3 eggs, brown sugar, 1/4 c. sugar, milk and cinnamon in bowl

Pour.............. over cake mixture.

Combine......... reserved cake mix, pecans, 1/4 c. butter and 1/4 c. sugar in bowl, mixing until crumbly.

Spread .......... crumb topping over cake.

Bake............... according to cake box directions

Cake is done when tooth pick comes out clean.

 

* If you use pumpkin pie filling, omit the sugars and cinnamon

Strawberry Lemonade Cupcakes

I got this recipe while listening to KLove. It sounded like so much fun to make. I have been waiting for over a month to have a reason to make these. Today we had the end of summer picnic at church and I thought these were the prefect way to send summer out.

 
Ingredients:
 For the cupcake:
1 box Lemon Cake Mix
For the cupcake filling: 
1 can Strawberry pie filling
1 jar Lemon pie filling
For the Glaze:
1 container frozen lemonade concentrate (thawed)
1 cup powdered sugar
For the Frosting:
1 jar Lemon Frosting
1 jar Strawberry Frosting

Directions:
Prepare, bake and cool the cupcakes according to package directions. After they’ve cooled, poke holes with a fork in the tops of the cupcakes. While the cupcakes are baking, puree the can of strawberry pie filling in a food processor or blender. Pour in the jar of lemon pie filling and blend the fillings together.
Also while the cupcakes are baking, mix together the lemonade concentrate and 1 cup powdered sugar until the sugar dissolves. Once the cupcakes have cooled, spoon the glaze over them. (I would recommend having something under your cooling rack to catch the runoff of the glaze.) Fill a decorating bag with the strawberry lemon filling. (Insert Bismarck tip 230 into the bag before you fill it with the filling.) Insert the tip in the top center of the cupcake and squeeze out a small amount of the strawberry lemon filling into the cupcake.
After all the cupcakes have been filled, you’re ready for the last step - frosting! Fill one decorating bag with the strawberry frosting and one decorating bag with the lemon frosting. I used tip 1M for both frostings. Pipe a spiral of the lemon frosting around the outer edge of the cupcake and pipe a second spiral of the strawberry frosting on the top center of the cupcake.

Decorated Cakes

The Cake that I made for the Spring Meeting for the United Methodist Women.

The train cake that I made for one of my friend's son's second birthday. It is the cake that I am most proud of right now.

Cookies and Cream Cupcakes

Ingredients:

18 chocolate sandwich cookies, plus additional as needed

Solid vegetable shortening, for greasing the pans
Flour, for dusting the pans
1 package white cake mix (18.25 ounces, with pudding)
1 cup water
1/2 cup vegetable oil
3 large eggs
2 cups heavy cream (whipping cream)

Directions:

Place the chocolate sandwich cookies, in batches, in a food processor and process until you have crumbs. You should have 2 1/4 cup crumbs. If not, process more cookies until you have the correct amount. Set aside.

Place a rack in the center of the oven and preheat the oven to 350F.
Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
Fold in 1 cup of the cookie crumbs until well distributed. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Place a clean, large mixing bowl and clean electric mixer beaters in the refrigerator while the cake bakes. You will use these to prepare the whipped cream.
Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Preare the whipped cream: Remove the chilled bowl and beaters from the refrigerator. Pour the cream into the bowl and beat with the electric mixer on high speed until it forms stiff peaks, 2 1/2 to 3 1/2 minutes.

Gently fold in 1 cup of the remaining cookie crumbs, distributing them well. Chill the whipped cream until the cake has cooled completely.
Carefully slice the cake layers in half horizontally, using a large, sharp serrated bread knife or a long piece of unflavored dental floss. You will have four layers.
Place the bottom half of a cake layer on a serving platter, cut side up. Spread with some of the whipped cream. Top with the matching top half of the layer, cut side down. Spread with whipped cream.

Next, add the bottom half of the second layer, cut side up and spread with whipped cream. Top with the matching top half of the layer, cut side down. Spread the top and sides of the entire cake with the remaining whipped cream using clean, smooth strokes.
Sprinkle the remaining 1/4 cup cookie crumbs on top of the cake. Place the cake in a cake saver or under a glass dome and chill until time to serve.

Store this cake, in a cake saver, under a glass dome, or lightly covered with a waxed paper, in the refrigerator for up to 5 days.

Picture from my kitchen and recipe from the Cake Mix Doctor.

Chocolate Cake with Marshmallow Filling

Ingredients:

Cake:

1 Box of Chocolate Cake Mix

4 Eggs

1/3 cup of Oil

1 1/4 cups of Chocolate Caramel Coffee Creamer

Filling:

Marshmallow Filling:
1/4 cup Margarine or butter, softened
1 jar (7 oz) Marshmallow crème
1 tsp Vanilla
1 pkg (16 oz) Powdered sugar
1 - 2 Tb Chocolate Caramel Coffee Creamer, one Tbs at a time

Directions:

1. HEAT oven to 350°F. Coat two 8 or 9-inch round cake pans with no-stick cooking spray.
2. PREPARE and bake cake as directed on package using oil, Chocolate Caramel Coffee Creamer and eggs.
3. While the cake is in the oven mix together the ingredients for the filling.
4. Cool cakes in pans for 10 minutes.
5. Remove from pans. Place on racks to cool completely, about 20 minutes.
6. Cut the cake into two even pieces and place the filling in the middle. Frost the cake.

Coconut Cake

Ingredients:

Cake:

1 Box of White Cake Mix

4 Eggs

1/3 cup of Oil

1 1/4 cups of Coconut Milk

Filling:

Coconut Custard:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Directions:

1. HEAT oven to 350°F. Coat two 8 or 9-inch round cake pans with no-stick cooking spray.
2. PREPARE and bake cake as directed on package using oil, coconut milknand eggs. Cool cakes in pans for 10 minutes. Remove from pans. Place on racks to cool completely, about 20 minutes. Cut the cake into two even peices and place the filling in the middle. Frost the cake.

Secret Pumpkin Cake

Ingredients:
1 pkg. yellow cake mix
4 eggs
3/4 c. butter, softened
1 can pumpkin
1/2 c packed brown sugar
1/2 c. sugar
2/3 c. milk
1 tsp. cinnamon
1/2 chopped pecans (opt.)

Directions:

Reserve..........1 cup cake mix.

Mix................ remaining cake mix with 1 beaten egg and 1/2 c. butter

Press............. into 9 x 13 pan

Mix................ pumpkin, 3 eggs, brown sugar, 1/4 c. sugar, milk and cinnamon in bowl

Pour.............. over cake mixture.

Combine......... reserved cake mix, pecans, 1/4 c. butter and 1/4 c. sugar in bowl, mixing until crumbly.

Spread .......... crumb topping over cake.

Bake............... according to cake box directions Cake is done when tooth pick comes out clean.

Recipe from Fort New Salem, Shelba Zirkle, picture from my kitchen

Chocolate Cake with Coconut Cream Filling

I also made this cake for the dinner that the Quiet Dell United Methodist women are serving on Monday evening. I made this cake because my mom was out of town this weekend for her 35th High School Graduation Reunion. My husband actually cake up with the idea for this cake and then I went off on the internet to find all the peices so that I could put it together. I hope that everyone like it this evening.

Ingredients:

2 1/4 cups Unbleached All-Purpose Flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsweetened cocoa

1 3/4 cups granulated sugar

1/2 cup (1 stick) unsalted butter, very soft

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup milk

1/2 cup coffee or water

4 large eggs

Directions:

Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9" x 13" pan, two 9" round pans, three 8" round pans, or the wells of two muffin tins. You can also line the muffin tins with papers, and spray the insides of the papers.

1. Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

2. Add the butter and mix at low speed for 1 minutes. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

3. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

4. Add the eggs one at a time, beating well at medium-high speed between additions.

5. Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more. The batter will be thin.

6. Transfer the batter to the prepared pan of your choice. For layers, divide the batter among the pans. Smooth out the tops of the layers with an offset spatula or the back of a tablespoon. For cupcakes, scoop by the heaping 1/4 cup into the prepared muffin tins.

7. Bake for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; 24 to 26 minutes for 8" layers, or 21 to 23 minutes for cupcakes.

8. The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.

9. Remove the cake from the oven and place on a rack to cool before removing it from the pan.

Coconut Cream Filling

Ingredients:

1/2 cup heavy cream

1/4 cup sugar

1/2 box instant coconut cream pudding

1/8 cup coconut

Directions:

Beat heavy cream and sugar with a mixer on medium high speed until mixture thickens. Fold in dry pudding and coconut. Let mixture sit in refrigerator for 20 minutes or until ready to use.

Coconut Icing

Ingredients:
1 c. sugar
1 8 oz. carton sour cream
1/2 cup coconut
8 oz. frozen whipped topping

2 graham crackers (garnish)

Directions:

Combine ingredients, blending until smooth. Spread on top and sides of cake. Garnish with with graham crackers.

Cake and Filling recipe from Amber's Delectable Delights and icing by me. Picture from my kitchen.

Kathleen's Peanut Butter Icing

Ingredients:
1 cup confections' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Icing is from Barefoot Contessa

Reese’s Cup Chocolate Peanut Butter Cake

The United Methodist Women are serving a dinner on Monday evening. I was asked to make a cake so off I went to find a recipe. I saw this recipe of Annie's Eats and decided that I needed make this because I love Reese's Cups. Mine does not look anywhere as good as Annie's does, but I hope that tomorrow at the dinner it will get rave reviews.


Ingredients:
For the cake:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)

For decorating:
1 ½ – 2 batches peanut butter frosting
miniature Reese’s cups, halved and/or chopped

Directions:
For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Recipe from Annie's Eats, and picture from my kitchen.

Strawberry and Mascarpone Filled Cupcakes

My parents next door neighbor was graduating from highschool and I was asked to being a dessert to his party. I am always looking to try new things and someone posted a link to this recipe on one of the forums that I read. I decided this would be the perfect opportunity to try and make these.

Ingredients:
1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions:

Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

Len- Did not think that they had a stong enough Strawberry taste and next time instead of the icing that the recipe has he wants me to do a cream chese icing.

Party-goers- They loved the cupcakes. they thought that they were a little too sweet and when I told them of Lenny's suggestion of using cream cheese icing they all really like that idea.

Recipe from Food network, picture from my kitchen.

Malted Milk Ball Cake

My dad's favorite candy is Malted Milk Balls so when I saw this recipe on my friend April's Blog I knew that I just had to make it. It was so good that I have made the cake about 4 times due to requests.


Ingredients

1 (18.25 ounce) box white cake mix
1/2 cup chocolate malt powder
1 cup chopped malted milk balls

Icing
2 cups fudge icing
1/4 cup chocolate malt powder

Garnish
Malted milk balls

Directions

Make cake according to directions on the box, adding the malt powder at the same time as the dry mix. When the batter has been placed into the greased cake pans, sprinkle the chopped malted milk balls evenly over the batter. Bake according to directions on the box. (I used two round cake pans so that I could make a double layer cake)

When the cake is cool, mix malt powder with fudge icing and frost.

Serve with ice cream and malted milk balls

Recipe from: www.razzledazzlerecipes.com picture from my kitchen.

Pumpkin Roll

Ingredients:

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pure pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Recipe from Libby's Picture from my house