Apple Spice Bundt Cake

I'm sharing this recipe for a delicious fall cake over at Reality Daydream! Its cinnamon and apples, soft, moist, and sweet. A dessert that could even be made into muffins and eaten for breakfast;) 

Banana Mug Cake

I have a fun recipe for you today! I had one ripe banana and I came across a recipe for an individual mug cake. People you can make a SINGLE SERVING of cake in 5 minutes!! Go to Reality Daydream and get the recipe!

Chocolate Mud Cake

I am so excited about the blog I got this month for the Secret Recipe Club! I got Claire K Creations! It's the home to Claire. She says she hasn't always been adventurous with her food but you would never know. There are so many delicious recipes it was hard for me to pick but I when I read her description about this cake I couldn't resist!

The amount of chocolate in this cake made me understand what makes it so good. This cake is so soft and the ganache on top is creamy, rich and sweet.

I know you make chocolate cakes and you have your 'go to' recipe and you may be thinking, 'not another chocolate cake'. But people, try this!! It's so worth it and it will be your new favorite recipe!

Chocolate Mud Cake
Recipe Source: ClaireKCreations.com

Cake
1 cup & 2 Tablespoons Butter, softened
6oz Semisweet Chocolate
1 1/2 cups Strong Coffee
2 1/4 cups Granulated Sugar
1 1/4 cups Flour
1 teaspoon Baking Powder
3 Tablespoons Cocoa Powder
2 large Eggs
2 teaspoons Pure Vanilla Extract

Ganache
1/2 cup Water
1/4 cup Brown Sugar
3/4 cup & 2 Tablespoons Unsalted Butter, cubed
11oz good-quality Semisweet Chocolate, finely chopped

Cake
1. Pre-heat the oven to 350 degrees. Grease a springform pan.

2. In a small saucepan, put the butter, chocolate and coffee and melt over low heat. Stir until the chocolate has dissolved. Then add the sugar and stir until it's dissolved. Pour into a heat-proof bowl.

3. Sift together the flour, cocoa and baking powder. Pour over the chocolate mixture and whisk. Then whisk in the eggs and vanilla. When combined, pour the batter in the cake pan.

4. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in the pan.

Ganache
1. Put the water, brown sugar and butter in a medium saucepan over low heat to melt. When the mixture begins to boil, remove the pan from the heat and add the chocolate and swirl the pan. 

Let it sit for a minute and then whisk until the icing is smooth. Leave it for about 3 hours but continue to whisk every 30 minutes until it's thick. When the cake is completely cooled spread it with the ganache.

Pineapple Upside Down Cake and Secret Recipe Club

This month for the Secret Recipe Club I got Trisha from My Hobbie Lobbie. Her blog is so great! She love to bake and craft and it shows! There were so many fun, new recipes I wanted to try it was hard to narrow it down! So I will be going back soon to make other things! 

I ended up choosing Pineapple Upside Down Cake. I did what I do and  made some changes and added some pineapple buttercream frosting around the outside and it turned out fantastic! Go check out Trisha's blog and giver her some love!!

Pineapple Upside Down Cake
Recipe Adapted from: MyHobbieLobbie.com and FoodNetwork.com

1 1/2 cups Cake Flour
1/2 cup Butter, room temp
2 cups Granulated Sugar
3 large Eggs
3/4 teaspoon Pure Vanilla Extract
1 heaping teaspoon Baking Powder
1/8 teaspoon Salt
3/4 cup Buttermilk
3/4 cup Brown Sugar, packed
1 - 20oz can Pineapple Slices, reserve juice

1. Preheat oven to 350 degrees. Spray a 9 inch round pan with cooking spray and dust with flour.

2. In a large bowl combine butter and sugar and beat until light and fluffy. Add the eggs, one at a time, mixing after each addition. Stir in vanilla.

3. In a separate bowl whisk together the flour, baking soda, and salt. Add the flour mixture to the egg/sugar mixture, alternating with the buttermilk. begin and end with the flour.

4. In the prepared pan, evenly sprinkle the brown sugar. Pour the melted butter over the brown sugar. Place the pineapple slices on top. Pour the batter over the top and place in the oven. bake for 35-45 minutes or until toothpick comes out clean. Let cool for 5 minutes and turn out onto cake plate.

Pineapple Buttercream Frosting
1/2 cup Butter, room temp
3 Tablespoons Pineapple Juice
3 1/2 cups Powdered Sugar

Beat all ingredients together until combined and fluffy.

Better Than... Christmas Cake

One of my favorite cakes is the Better Than... Cake. So recently when I saw a Pepperminty version I had to make it. AND I will tell you, it might just be better than the original! Its sweet, spongy, chocolatey, with a touch of peppermint, and lightened just a bit from the whipped cream on top. This is going to be the only thing people will talk about on Christmas, its that good!

Better Than... Christmas Cake
Recipe Adapted From: Something Swanky

1 box Devils Food Cake Mix, made this way to make the cake more dense, cooled
1 1/4 cups Half and Half
3 Tablespoons Granulated Sugar
1 1/4 Teaspoons Pure Peppermint Extract

14.5 oz sweetened condensed milk

1 jar Smuckers hot fudge sundae sauce

1/4 cup peppermint dairy creamer

1 cup crushed Oreos

8 oz Cool Whip

Andes Peppermint Chips for topping (approximately 1 1/2 cups)

Crushed Oreos for topping (approximately 1 cup)

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

1 - 14.5oz can Sweetened Condensed Milk
1 jar Smuckers Hot Fudge Sauce
2 cups Crushed Oreos
1 - 8oz tub Cool Whip
1 1/2 cups Andes Peppermint Chips

1. Once the cake has cooled use the back of a wooden spoon to poke holes about 25 holes in the cake.

2. In a small bowl whisk together half and half, granulated sugar, and peppermint extract. In another small bowl pour the sweetened condensed milk and 1 cup of the half and half/sugar mixture, whisk until combined. Pour over the cake, filling in the holes.

3. In the same bowl combine the rest of half and half/sugar mixture, hot fudge sauce and 1 cup of the crushed Oreos. Spread the mixture evenly over the cake. Spread the cool whip on the cake. Sprinkle the Andes Peppermint Chips and the Oreos on top.

4. Refrigerate for at least 4 hours for the sweetened condensed milk to soak into the cake.

• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

Very Vanilla Cake

Often times I make a chocolate dessert and I will say its rich. I never thought I would say that about a vanilla cake, this is rich. It is so good. It has the texture more of a brownie and a cake combined... whatever that means. But its delicious people. You might not be able to eat a lot of this but you will love every bite.

Very Vanilla Cake
Recipe Source: CookiesandCups.com

1/2 cup Butter
1-12 oz bag White Chocolate Chips
1 1/4 cups All-Purpose Flour
3/4 cup Granulated Sugar
2 teaspoons Pure Vanilla Extract
3/4 teaspoon Salt
3 Large Eggs
 

Frosting

1 1/2 cups Powdered Sugar, sifted
3 Tablespoons Butter, softened
1/2 teaspoon Pure Vanilla Extract 

2 1/2 Tablespoons Milk, or until frosting is spreadable

1. Preheat to 350 degrees. Spray a 9x9 pan with cooking spray. 

2. In medium saucepan melt the butter and white chocolate chips over low heat. Stir constantly so the chocolate doesn't burn.  When its melted remove from the heat.

3. Add the rest of the ingredients into the saucepan and stir until smooth. Spread in prepared pan. Bake for about 25-30 minutes until a toothpick comes out clean. Let cool completely.

4. Combine all ingredients for the frosting and stir until smooth. Frost the cake.

Rose Cake

We have been busy trying to find a place to live since my husband got a new job so I haven't been posting as many recipes as I usually do. So this is what I'll leave you with for the weekend. Its a fun easy way to dress up a cake from i am baker. It doesn't have to be perfect and its so fun to look at!

Flag Cake

I made this cake so excited and it took longer than I thought it would because, as it turns out, my baking soda was old so my cake didn't rise as it should've. But it was tasty and looked so good. I was pretty proud of myself. Try it, its not as hard as you would think!

Independence Day Cake

Recipe Source: 17andBaking.com

The beginning of this post is about assembling the cake. You can use any white cake recipe but you need to use one that is pretty dense, a box mix will be too light and airy. The recipe I used is at the end of this post.

You will need 3 - 9inch layers. 1 blue, 1 red, and one left white.

Bake lay­ers accord­ing to recipe instructions. Let com­pletely cool. Level off the tops of cakes.

Once you have a red layer, a blue layer, and a white layer, you need to slice the red and white layer hor­i­zon­tally with a long, ser­rated knife or Wilton makes a tool made to slice your cakes in half, I found mine at Michaels but I know they have them at Wal-Mart. These lay­ers form the stripes of the cake.

Next, take one red half-layer, and one white half layer and stack them on top of one another. Take the blue layer that hasn't been cut and set it in front of you. Place the stacked red and white layer on top of the blue layer. Check that they are evenly cen­tered on top of one another.

Using a cir­cle tem­plate as a guide, cut a cir­cle exactly cen­tered through all three lay­ers of the blue, white, & red. For this you could use a lid or a small bowl about 5 inches across for a 9inch cake. Try to get as close to this mea­sure­ment as you can so the color ratio looks right. Cut care­fully and mak­e sure you get through all the layers.

Next, sep­a­rate the blue from the red and white lay­ers. Take the mid­dle out of the blue. You won’t use the blue circle, so set it aside. You now have a ring of blue. 

Now remove the out­side ring from the red & white lay­ers. You wont use these either so set them aside. You should have a 5-inch cir­cle con­sist­ing of 1 white half-layer, and 1 red half layer. This will be the top stripes of your flag cake.

To Assemble....

Take the white half-layer that doesnt have the circle out of the center and place it on your cake stand. Spread a layer of frost­ing over the top. Try to keep it as even as you can. Lay the red half-layer that doesnt have the circle cut out of it on top of the frost­ing, mak­e sure it's cen­tered. These make up the bot­tom two stripes of your flag. Frost like the last layer. Make it as even as you can.

Now take the blue donut like cir­cle and cen­ter it on top of the bot­tom stripes. Using a small spat­ula or knife, spread a thin layer of frost­ing around the inside of the blue ring. 

Take the white 5-inch cir­cle and set it inside the blue ring. Push it down as far as you dare so it doesnt break. You want it as even with the blue as you can get it. Spread a thin, thin layer of icing over the white that is inside the blue ring. Place the red cir­cle on top and press down care­fully, try­ing to make the top lay­ers even.

Frost your cake! Keep the cake refrig­er­ated until ready to serve.

White Cake 

Recipe Source: SecretLifeofaChefsWife.com

**This cake makes 2 - 9 inch layers for the Flag Cake, you will need to make this recipe twice and divid­e and col­or­ as directed below before baking.

8 Table­spoons Unsalted But­ter, softened
1/2 cup Veg­etable Shortening
1 Table­spoon Bak­ing Powder
1 3/4 cup Gran­u­lated Sugar
3/4 tea­spoon Salt
2 tea­spoons Pure Vanilla Extract
5 large Egg Whites, room temp
2 3/4 cup Cake Flour, sifted
1 cup Milk, room temp

1. Pre­heat oven to 350 degrees F. Grease 2- 9 inch cake pans. Place parch­ment in the bottom of each pan and grease the bot­tom again. Then tap flour all around the inside as well, tap­ping out the extra flour. Set aside.

2. In a large bowl, cream together but­ter and short­en­ing until very well incor­po­rated and very light in color, about 2 minutes. Add the bak­ing pow­der, sugar, vanilla, and salt and beat one more minute.

3. Add the egg whites one at a time, beat­ing very well and scrap­e down the sides in between each addi­tion. This should take about 5 min­utes. The mix­ture will be very fluffy and thick. Add about 1/4 of the flour, and then 1/3 of the milk. Add another 1/4 flour, another 1/3 milk until you add the last 1/4 cup of flour. Make sure all ingre­di­ents are well incor­po­rated, but don't over beat the bat­ter. 

4. Split your bat­ter in half and add the food col­or­ing at this time. I made one batch and col­ored 1/2 blue, and 1/2 red. It will take quite a bit, espe­cially of the red. To get the white layer you need to make a sec­ond batch of batter, leav­ing it white. You will have a left­over layer of white cake. Use a spat­ula to spread the bat­ter around evenly. 

5. Bake the two lay­ers in the oven for 27–32 min­utes or until a toothpick comes out clean.

6. Remove pans from the oven and let cool 10 min­utes. Use a knife to loosen the edges and care­fully remove from pans and let fin­ish cool­ing on a wire rack. When the cake has cooled com­pletely, wrap it in plas­tic wrap and store in the fridge.

Cream Cheese Frosting

Recipe Source: SecretLifeofaChefsWife.com

3 - 8oz pkgs Cream Cheese, softened

1 cup Unsalted But­ter, softened

1 lb Pow­dered Sugar, sifted

2 teaspoons Pure Vanilla Extract

Whip together the cream cheese and but­ter until fluffy. Add the sifted pow­dered sugar. Mix on low until combined then add the vanilla and turn up to medium high until fluffy.

I shared this at...
Tutorial Tuesday! 
Sweets for a Saturday

Cherry Shortbread Squares

These shortbread squares are cakey, soft, and moist and the cherries in the middle add extra sweetness. I really had to make myself stop eating them they are so light and refreshing.

Cherry Shortbread Squares

Recipe Source: ShaunaSever.com

1 cup Unsalted Butter, at room temp

1 1/2 cups Granulated Sugar
1/2 teaspoon Pure Lemon Extract 

1 teaspoon Pure Vanilla Extract
1/2 teaspoon Salt
4 Eggs
2 cups All-Purpose Flour
1 - 21oz can Cherry Pie Filling

1. Preheat oven to 350 degrees. Spray a 12x17 cookie sheet with cooking spray, line it with parchment paper, and spray the parchment too.

2. In the bowl of an electric mixer, mix the butter and sugar until very light and fluffy, approx. 2 minutes. Add in the lemon extract, vanilla and salt. Beat in the eggs one at a time. Scrape the bowl. On the lowest speed, stir in the flour. Avoid overbeating by stoping the mixer when there are few streaks of flour left, and finish stirring by hand.

3. Scrape the batter onto the sheet pan and smooth it into an even layer. Score the batter into 24 squares with a toothpick. Place 3 cherries in the center of every square.

4. Bake about 30 minutes. Cool completely in the pan on a wire rack. Cut into 24 squares and dust with powdered sugar. Store leftovers in an airtight container.

I shared this at
Tutorial Tuesday! 
Sweet Treats and Swanky Stuff

Boston Cream Pie

Yellow cake, homemade vanilla pudding, and a rich chocolate glaze. I always wanted to make a boston cream pie but figured it would be a lot of work but it wasn't, I made it easier by using a boxed yellow cake mix. Your next family party, this is the dessert to make!

Boston Cream Pie

Recipe Source: BrownEyedBaker.com

Yellow Cake Mix and ingredients to make it

Pastry Cream
2 cups Half-and-Half

1/2 cup Granulated Sugar
Pinch of salt
5 Egg Yolks
3 Tablespoons Cornstarch
4 Tablespoons Cold Unsalted Butter, cut into pieces
1 1/2 teaspoons Pure Vanilla Extract

Glaze
1 cup Heavy Cream

1/4 cup Light Corn Syrup
8oz Semisweet Baking Chocolate, chopped in small pieces
1/2 teaspoon Pure Vanilla Extract

Pastry Cream

1. Heat the half-and-half, 6 tablespoons of sugar, and the salt in a medium heavy saucepan over medium heat until simmering, stirring occasionally until the sugar dissolves.

2. Whisk the egg yolks in a medium bowl until combined. Whisk in 2 tablespoons of sugar and whisk until the sugar starts to dissolve and the mixture is creamy. Whisk in the cornstarch until combined and the mixture is pale yellow and thick.

3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scrape the bowl with a rubber spatula. Return to a simmer over medium heat, whisk constantly, until a few bubbles burst on the surface and the mixture is thick and glossy, about 30 seconds. Remove from the heat and whisk in the butter and vanilla. Strain the through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, about 3 hours or up to 2 days.

Cake
Grease and flour 2 - 9" round cake pans. Make cake according to package directions. Remove from pans and let cool completely on a cooling rack.

Glaze

1. Bring the cream and corn syrup to a full simmer over medium heat in a medium saucepan. Remove from the heat and add the chocolate. Cover and let stand for about 8 minutes. Add the vanilla and stir very gently until the mixture is smooth. Cool until tepid so that a spoonful drizzled back into the pan mounds slightly. 

Assembly

1. While the glaze is cooling, place one cake layer on a serving plate. Carefully spoon the pastry cream onto the cake and spread it evenly up to the edges. Place the second cake layer on top, lining up cakes.

2. Pour the glaze onto the middle of the top layer and let it flow down the cake sides. Use a metal spatula, if necessary, to completely coat the cake. Let the cake sit until the glaze fully sets, about 1 hour. Best if served within a few hours of making.

I shared this at
Sweets for a Saturday

Chocolate Chip Cheesecake Cake

As soon as I saw the picture of this recipe I needed to taste it. It was a bit of work so I made it over 2 days, cause the cheesecake had to cool, but it was so worth it. This cake is amazing! There is no other way to describe it. The cake is moist and so chocolaty and the cheesecake is smooth and creamy. The chocolate frosting and ganache pull it all together. You need this cake in your life... Seriously!

Chocolate Chip Cheesecake Cake

Recipe Source: BirdOnACake.blogspot.com

Chocolate Chip Cheesecake
3 - 8oz pkgs Cream Cheese, room temp
3/4 cup Granulated Sugar
3 Eggs
1 teaspoon Pure Vanilla Extract
1 cup Mini Semi-Sweet Chocolate Chips

1. Pre-heat oven to 450 degrees. Line the bottom of a 9 inch springform pan with wax paper. Grease the sides.

2. Use an electric mixer to beat cream cheese and sugar together. Mixing by hand, add eggs one at time. Blend in vanilla. Fold in chocolate chips and pour in to pan.

3. Bake for 10 minutes. Reduce temperature to 250 degrees and continue baking for 35 more minutes. Remove from oven and run a sharp knife around the edge of the pan to release the cheesecake. Cool completely in the pan, then chill in the refrigerator.

Chocolate Cake
1 cup Boiling Water
2 cup Granulated Sugar
1 3/4 cup All-Purpose Flour
3/4 cup Cocoa Powder
2 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 Eggs
1 cup Buttermilk
1/2 cup Vegetable oil
1 teaspoon Pure Vanilla Extract

1. Pre-heat oven to 350 degrees. Line the bottom of two 9 inch round pans with wax paper and grease the bottom and sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

2. In a largebowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

3. Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into pans. Bake for 25-30 minutes.

Chocolate Buttercream Frosting
1 cup Butter, room temperature
6 cups Powdered Sugar
1 1/2 oz Unsweetened Baking Chocolate, melted
1 teaspoon Pure Vanilla Extract
1/2 cup Milk

In a large mixing bowl, cream butter and sugar on low. Add chocolate and vanilla and mix well. Gradually add milk until you reach desired consistency. Keep covered.

Chocolate Ganache
1 cup Semi-Sweet Chocolate Chips
1/2 cup heavy cream
1 teaspoon Pure Vanilla Extract

Place the chocolate chips in a heat proof bowl. Heat cream over medium heat. Remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Assembling Your Cake:
Level the tops of the chocolate cake layers. Place one of the cake layers on top of the cheesecake in the springform pan. Invert the pan onto a cake stand, release the spring and remove the pan and wax paper. Top with the second layer of cake and spread your frosting over the entire cake.

Press mini semi-sweet chocolate chips onto the sides of the cake. Put the cake in the fridge for about an hour, then pour ganache on top and smooth with a spatula.

Peaches and Cream Cake

Light and fluffy cake, smooth and creamy with the cream cheese, and cinnamon and sugar. Its like a peach cobbler with something extra.

Peaches and Cream Cake

Recipe Source: MelsKitchenCafe.com

Cake

1 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Granulated Sugar
1 Tablespoon Cornstarch
1 teaspoon Pure Vanilla Extract
2 Eggs
1 cup Milk
6 Tablespoons Butter, melted

Peaches and Topping

29oz can sliced Peaches or 1 quart bottled Peaches
2-8oz pkgs Cream Cheese, softened to room temperature
1 cup Granulated Sugar
6 Tablespoons reserved Peach Juice
Cinnamon and Sugar for sprinkling

1. Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan with cooking spray and set aside.

2. In a medium bowl combine the flour, baking powder, salt, sugar and cornstarch. Whisk. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.

3. Chop the peaches into bite-sized pieces, spread them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. Try to spread it as evenly over the top as possible. Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.

4. Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. If the middle still jiggles, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm.

I shared this at
Totally Tasty Tuesdays

Chocolate Mousse Crunch Cake

Are you ready for your new favorite chocolate cake? This has everything. Chocolate cake, chocolate mousse, chocolate ganache, and Scor bars. Seriously, you'll need vanilla ice cream to go with it. Its rich and delicious!

Chocolate Mousse Crunch Cake

Recipe Source: OurBestBites.com

1 recipe The Best Chocolate Cake

1 recipe Chocolate Ganache, recipe follows

Chopped Scor bars, about 4 bars

1 teaspoon Unflavored Gelatin

1 Tablespoon Cold Water

2 Tablespoon Boiling Water (just heat it in a small bowl in your microwave)

1/2 cup Granulated Sugar

1/4 cup Unsweetened Cocoa Powder

1 cup Whipping Cream

1 teaspoon Pure Vanilla Extract

1. Bake cake according to instructions in 2-8 inch round pans. Allow to cool and set aside.

2. In a small bowl, combine gelatin and cold water and allow to stand about 1 minute. While gelatin is softening, bring 2 Tablespoons water to a boil in the microwave. Whisk into the softened gelatin and allow to cool a little.

3. In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes. Prepare ganache.

Ganache
8 oz Semi-Sweet Chocolate
8 oz Heavy Cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked into the cream. Scrape the sides and bottom of the bowl to make sure all the chocolate is melted.

Assemble the Cake

With a serrated knife level the cake. Place one layer on the serving plate and spread 1/2 of the chocolate mousse over the cake. Sprinkle with Scor bits. Place second layer of cake on top of Scor bits.

Pour ganache over the top, allowing it to drip down the sides. Sprinkle with additional Scor bits and refrigerate until ready to serve.

Banana Cake

I am several bananas that looked too ripe to eat and I didn't just want to make bread. So while I was on facebook one day I noticed a friend of mine had had the same question and someone had responded with a link to think recipe and I couldn't resist. It is a dense cake and the frosting adds some sweet tangy-ness.

Banana Cake

Recipe Source: BakeOrBreak.com

2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
4 Tablespoons Unsalted Butter, at room temperature
2 Tablespoons Vegetable Oil
3/4 cup Granulated Sugar
2 Large Eggs, at room temperature
1 Large Egg White, at room temperature
1 teaspoon Pure Vanilla Extract
4 large Ripe Bananas
1/4 cup Milk

1. Preheat oven to 375 degrees. Grease an 8-inch square pan. In a medium bowl whisk together flour, baking powder, and salt. Set aside.

2. Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.

3. In a small bowl, mash bananas with milk and set aside. Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.

4. Bake for 40-45 minutes. Cool cake in pan on a wire rack.

Frosting

4 oz Cream Cheese, at room temperature
1/2 teaspoon Pure Vanilla Extract
1 1/2 cups Powdered Sugar
2 Tablespoons toasted nuts

Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add powdered sugar. Spread frosting on cake. Sprinkle with nuts.

Better Than....Cake

This is a really simple cake. It doesn't take much work and it tastes delicious. We had it with strawberries on the side. Its so good!

Better Than....Cake

Recipe Source: AllRecipes.com

1 pkg Devil's Food Cake Mix
1/2 -14oz can Sweetened Condensed Milk
6oz Caramel Ice Cream Topping
3 Skor Bars, chopped
1-8oz container Cool Whip, thawed

1. Bake cake according to package directions for a 9x13 inch pan and cool on wire rack for 5 minutes. Make slits across the top of the cake, make sure you don't go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and combined. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits, then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more Skor bar chunks and caramel topping. Refrigerate and serve.

I shared this at
Totally Tasty Tuesdays

Chocolate Bundt Cake

Since I have gotten my bundt pan I have been trying to find recipes that I can bake in it. When I found this one I knew it was meant to be. Its rich and delicious. Moist and chocolatey. Pretty much everything I look for in a chocolate cake that I want to make again, this has.

Chocolate Bundt Cake

Recipe Source: LickTheBowlGood.blogspot.com

Cake:
1 cup Cocoa Powder, sifted, plus more for dusting pan
7 1/2oz Semisweet Chocolate, finely chopped
1 cup Boiling Water
2 1/4 cups All-Purpose Flour
1 1/2 teaspoon Baking Soda
1 1/4 teaspoon Kosher Salt
1 1/4 cups Unsalted Butter, room temperature
2 1/2 cups Brown Sugar, packed
5 Eggs, room temperature, lightly beaten
4 teaspoons Pure Vanilla Extract
1 1/2 cups Sour Cream
1 1/2 cups Semisweet Chocolate Chips

Ganache:
6oz Ssemisweet Chocolate, finely chopped
2 Tablespoons Unsalted Butter, room temperature
1/2 cup Heavy Crea

Cake
1. Preheat an oven to 325 degrees. Grease your bundt pan and dust with cocoa powder. In small bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside. In a medium bowl sift together the flour, baking soda and salt. Set aside.

2. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium until smooth and creamy. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy. Stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated. Scrape down the sides of the bowl. Beat in the vanilla until incorporated.

3. Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream. Begin and end with the flour, beating until just blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until there are no white streaks, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

4. Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Ganache

In a glass bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the chocolate melts and the mixture is smooth.

Pour the ganache over the top of the cake. Let the cake stand until the ganache is set, about 15 minutes.

I shared this at
A Themed Bakers Sunday

Pumpkin Roll

I have another pumpkin cake-ish recipe for you. I hadn't ever attempted this before and I was really hesitant. But it wasn't hard at all and it was totally worth it! I was impressed that it was as good as it was and I had made it myself.

Pumpkin Roll

Recipe Adapted From: AllRecipes.com

1/4 cup Powdered Sugar (to sprinkle on towel)
3/4 cup Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Cinnamon
1 teaspoon Ginger

1/2 teaspoon Nutmeg
1/4 teaspoon Salt
3 large Eggs
1 cup Granulated Sugar
2/3 cup Pumpkin Puree

1/4 cup Powdered Sugar

Cream Cheese Frosting

1- 8 oz pkg Cream Cheese, softened
1 cup Powdered Sugar, sifted
6 Tablespoons Butter, softened
1 teaspoon Vanilla

1. Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan and line with wax paper. Grease and flour the wax paper. Sprinkle a towel with powdered sugar.

2. Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in small bowl. In the bowl of a stand mixer beat eggs and sugar until thick. Mix in pumpkin. Stir in flour mixture until just combined. Spread evenly into prepared pan.

3. Bake for 13 to 15 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off the wax paper. Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.

4. Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll the cake and remove towel. Spread cream cheese mixture over cake. Re-roll the cake. Wrap tightly in plastic wrap and refrigerate for at least one hour. Sprinkle with the 1/4 cup powdered sugar before serving.

I shared this at
Totally Tasty Tuesdays

 

Pumpkin Cake

I found the yummiest pumpkin cake. Moist and full of flavor. To top it all off I frosted it with a maple cream cheese frosting. The combination was so good. Totally worth trying, its the perfect time of year for it.

Pumpkin Cake

Recipe Source: AllRecipes.com

2 cups Sugar

1 cup Vegetable Oil

4 large Eggs

2 cups Flour

2 teaspoons Baking Soda

1 teaspoon Baking Powder

2 teaspoons Cinnamon

1/2 teaspoons Ginger

1/2 teaspoon Salt

2 cups Pumpkin Puree

Cream Cheese Frosting, Recipe Follows

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. 

2. Combine sugar, vegetable oil, and eggs in the bowl of a stand mixer and mix well. Sift dry ingredients into a medium bowl. Add dry ingredients into the wet ingredients and beat well. Stir in pumpkin.

3. Pour batter into the prepared pans. Bake for about 35 minutes or until a toothpick comes out clean. Turn out onto wire racks to cool. Cool completely and frost with cream cheese frosting.

Maple Cream Cheese Frosting

8-oz Cream Cheese, softened

1/2 cup Butter, room temperature

6 cups Powdered Sugar

2-3 Tablespoons Milk

1/2 teaspoon Maple Extract

Combine all ingredients in the bowl of a stand mixer and beat until smooth.

I shared this at 
Totally Tasty Tuesdays

Chocolate Frosting

A while ago I shared this chocolate cake with a buttercream frosting, my mum complained because she likes her chocolate cake with chocolate frosting. So I decided I would try it with chocolate frosting and its really good. Its a tossup what frosting I would choose to make it with the next time. Both frostings are so good.

Chocolate Frosting

Recipe Source: Hersheys.com

1 cup Butter, softened to room temp
1 2/3 cups Cocoa
6 cups Powdered Sugar
2/3 cup Milk
2 teaspoons Vanilla Extract

Combine butter and cocoa. Alternately add powdered sugar and milk, beating until a spreading consistency. Add more milk if needed. Add vanilla. Makes about 4 cups.

I shared this at
Sweets for a Saturday
Sweet Indulgences Sunday 
Themed Bakers Sunday
 

Chocolate Chip Marble Bundt

While I was making all of the recipes for cake week, I came across this recipe but I didn't have time to make it. It was my first cake in a bundt pan. It turned out really well. This is a really good cake and with a scoop of vanilla ice cream its even better.

Chocolate Chip Marble Bundt

Recipe Source: pieceofcakeblog.blogspot.com

2 1/2 cups Sugar, divided
1/2 cup Unsweetened Cocoa Powder
1/4 cup Light Corn Syrup
2 1/2 teaspoons Vanilla Extract, divided
2 2/3 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Butter, at room temperature
4 Large Eggs, at room temperature
1 cup Milk, at room temperature
1 cup Semisweet Chocolate Chips

1. In a small saucepan, whisk together 1/2 cup of the sugar, cocoa powder and corn syrup with a 1/2 cup hot water. Bring to a simmer, stir occasionally. Remove the pan from the heat and whisk in 1/2 teaspoon of vanilla. Set aside.

2. Place rack in the lower third of the oven then preheat to 350 degrees. Butter and flour a 12-cup bundt pan.

3. In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer cream the butter with the rest of the sugar until light and fluffy, approx. two minutes. Beat in eggs one at a time until completely incorporated. Scrape the bottom and the sides of the bowl. Beat in the remaining vanilla.

4. Reduce the mixer speed to low, and beat one third of the flour mixture just until just incorporated. Beat in half the milk. Beat in another third of the flour, then the rest of the milk, and finally with the remaining flour until the batter is smooth. Stop the mixer and gently mix in the chocolate chips.

5. Scoop a third of the batter into a medium bowl, whisk in the chocolate syrup and set aside. Pour another third of the batter into the prepared pan and smooth with a spatula. Pour the chocolate batter into the pan spread evenly over the first layer. Finish by pouring the last third of the batter over the top. Lightly swirl the batters with a knife to give a marbling effect...a figure-8 motion works well.

6. Bake until a toothpick inserted comes out clean, about 60-70 minutes. Cool the cake on a wire rack. Invert the cooled cake onto a serving platter.

I shared this recipe at Sweets for Saturday