Cake
This is one of my absolute favorite desserts! I have been making this recipe for a long time for family, friends and co-workers. Last week I made this for one of Jim’s co-workers and friends for her birthday! The bowl came back spotless so I know everyone enjoyed it! I start this dessert with my chocolate cake and build from there, it does take some time and there are a few steps, but if you like peanut butter and chocolate, you will be thrilled with this dessert! I also like that it is best made ahead of time.
INGREDIENTS
For the cake
1 box devils food cake
1 small box instant chocolate pudding
1 cup sour cream
1 cup vegetable oil
4 eggs (beaten)
1/2 cup warm water
2 cups mini chocolate chips
Preheat the oven to 350 degrees. In a large bowl mix together all of the ingredients except the chocolate chips. When everything is combined, then add the chocolate chips, mix until chips are evenly distributed through the batter. Pour cake mixture in a greased bundt pan and bake for 50-55 minutes. (until a wooden toothpick inserted into the cake comes out clean). Cool cake in pan for at least 1 1/2 hours before inverting on a plate.
Peanut Butter Sauce
2 (10 ounce) packages of peanut butter chips
1 cup heavy whipping cream
1/4 teaspoon vanilla
In a heavy sauce pan, combine peanut butter chips and heavy cream. Cook and stir over low heat until chips are melted and sauce is creamy. Remove from heat and add vanilla. Cool to room temperature.
Pudding Layer
2 packages (5.9 ounce) instant chocolate pudding mix
4 cups milk (I used 1%)
Combine the pudding mix and milk. whisk until well combined. Place in fridge to “set up”
OTHER INGREDIENTS NEEDED
1 carton of frozen whipped topping (I buy the large container)
Candy of your choice (crumbled) I have used Nestle Crunch bars as well as toffee bits, both work very well.
TO ASSEMBLE
Crumble half of the cake into a 4 qt. trifle bowl. Layer half of the peanut butter sauce covering the cake, add half of the pudding covering the peanut butter. Add the whipped topping covering the pudding. Add the crumbled candy bars or toffee bits. Repeat layers cover and refrigerate for at least three hours before serving.
Serves 12-15 (or your local fire department)!
Enjoy,
This pound cake just screams New England in the fall! The fresh apples off the tree that were pressed into apple cider! This is my favorite time of year. Not just for the apple picking, but for all the fall colors the New England area has to offer, not to mention football and tailgating! This recipe was sampled by a number of taste testers and all of them were in agreement that this is delicious! I will definitely be making this every fall. We really enjoyed it and I hope you do too!
INGREDIENTS
1 1/2 cups butter
3 cups sugar
6 eggs
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoons apple pie spice
1 cup apple cider
1 teaspoon vanilla
GLAZE
1/2 cup powdered sugar
1 tablespoon of apple cider (more or less depending on how thick you want your glaze)
DIRECTIONS
Cream butter and gradually add sugar while beating until light and fluffy. Add eggs one at a time beating well after each addition.
Combine the next four ingredients and add to the mixture alternating with the apple cider, beginning and ending with the dry ingredients. Stir in vanilla. Pour batter into greased and floured 10 inch tube pan. Bake 325 for 1 hour and 20 minutes or until a toothpick inserted into cake comes out clean. Cool in pan 10-15 minutes. Combine glaze ingredients and when cake is cool, drizzle over cake.
Enjoy,
Mr. MCYM and Robby decided to make me a birthday cake the night before my birthday. Let me tell you they did an AMAZING job and not only was the cake made from scratch the frosting was too! I was very impressed, not only did it look delicious, it tasted great too! My favorite part was the raspberry buttercream frosting. We ALL loved that. The cake was great… but there was just something about that frosting! YUM!
INGREDIENTS
Simple white cake (recipe found on www.allrecipes.com)
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cup all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (they used 1%)
For the Frosting ( recipe found at www.myrecipes.com)
1/2 cup butter, softened
1/2 cup fresh raspberries (washed and dried)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16 oz.) package powdered sugar
To make the cake~
Preheat oven to 350 degrees. Grease and flour a 9 x 9 inch pan. In a medium bowl cream together sugar and butter. Beat in the eggs one at a time. Stir in vanilla. Combine the flour and baking powder and add to the creamed mixture and mix well. Finally stir in the milk until the batter is smooth. Pour batter into prepared pan.
Bake for 30-40 minutes. Cake is done when it springs back to the touch.
Remove from oven and let cool before frosting.
To make the frosting~
Beat the butter, raspberries, vanilla and salt with an electric mixer until creamy. Gradually add the powdered sugar, beating on low speed until blended and smooth. When the cake is completely cool, frost cake with the frosting and garnish with fresh raspberries if desired.
Enjoy,
Cookies and cake combined in one! YES! Does it get any better? I would say not especially if you love Oreo’s! This is easy to whip up and was excellent especially with a glass of cold milk!
INGREDIENTS
1 cup unsalted butter, melted
2 cups sugar
4 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
3 cups all purpose flour
2 teaspoons baking powder
1 cup milk (I used 1%)
FILLING
1/2 package oreo’s crumbled
1/2 cup white chocolate chips
1/3 cup unsalted butter, melted
DIRECTIONS
Pre Heat oven to 350 degrees. Coat bundt pan with non stick cooking spray. For the cake combine the melted butter and sugar stirring until smooth. add eggs, lemon juice and vanilla , mix again. Add the milk and mix until well combined getting any lumps out. Set the batter aside.
Mix the crumbled Oreo’s and the white chips in with the butter combining until the mixture is moist and sticky. Pat half of the Oreo mixture into the bottom of the bunt pan. Layer half of the batter on top of the Oreo’s. Add the second half of the Oreo mixture on top of the batter and finally add the last half of the batter spread the batter to smooth. Bake for 45-50 minutes. Mine took closer to 50 minutes. A toothpick inserted in the center should come out clean when done. Let cake cool and invert onto a plate.
You can add a simple glaze with 1 cup of powdered sugar and 3 Tablespoons of milk combined then drizzled on top.
Enjoy,
Slightly adapted from www.justaboutbaked.com
If you like Cannoli’s you are going to LOVE this cake because it tastes just like a Cannoli! This cake is a breeze to make and is sweet, but not TOO sweet! I had many taste testers for this recipe and everyone just loved it!
INGREDIENTS
1 box of white cake mix plus ingredients on box
1 14 ounce can of sweetened condensed milk*
1 1/2 cup of Ricotta cheese
1 1/2 cup Mascarpone cheese
1 teaspoon vanilla
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
powdered sugar for dusting
DIRECTIONS
Bake cake according to directions on box in a 13×9 pan. Allow cake to cool. Poke holes all over the top of cake using a toothpick. *RESERVE 1/2 CUP OF SWEETENED CONDENSED MILK SET ASIDE. Pour the rest of the sweetened condensed milk over cake, place cake in the refrigerator to absorb milk.
Combine Ricotta cheese, Mascarpone cheese and vanilla extract until smooth. Add powdered sugar and cinnamon mix until combined. Add reserved sweetened condensed milk, mix until combined. Once cake has absorbed the milk, spread the cannoli topping evenly over the top. Sprinkle with chocolate chips and dust with powdered sugar.
Enjoy,
RECIPE SOURCE: www.lifeloveandsugar.com
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