Pioneer Woman Tres Leches Cake

I made this cake way before Cinco de Mayo, but as said in previous posts, I have been a slacker and haven't wanted to get on the computer!  So here it is many days after, but still a really good cake to try any time!

It was moist, and easy to make!  I dont' know if I would have thought to make this except I bought Pioneer Woman's new cookbook and was wanting to make something from it!  Cake it was!

It is definitely a yummy (and no chocolate) recipe and it was really simple to make!

Try it today!  I dare you!  You wont be disappointed!

Tres Leches Cake

(The Pioneer Woman Cooks cookbook)

• 1 cup flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup plus 3 tbsp sugar
• 1/3 cup milk (she says whole milk, but I used 1% that I had on hand)
• 1 tsp vanilla extract
• 1 12 ounce can sweetened condensed milk
• 1 14 ounce can evaporated milk (I think I found I had a 14 ounce can sweetened condensed and 1 12 ounce evaporated and it was fine)
• 1 pint plus 1/4 cup heavy cream
• Maraschino cherries for garnish if wanted!

Preheat oven to 350 degrees.  Grease and flour your 9 x 13 pan.  Really follow this because I didn't and was unable to get mine out of the pan! 

Combine the flour, baking powder, and salt in a large bowl.  Set aside.

Add the egg yolks and 3/4 cup of the sugar to a mixing bowl.  Beat them until very light in color.  Then add your 1/3 cup milk and vanilla.  Beat until just combined.

Pour this over your flour  mixture and stir gently until combined with a rubber spatula.

In a clean mixing bowl, beat your egg whites on high speed until soft peaks form.  Add 1/4 cup sugar and then continue beating until the whites are stiff but not dry.

Gently fold your egg whites into the bowl with the other ingredients.  Don't over mix!  Again Don't Over mix!!  Stop just short of it all being completely mixed in!

Spread the batter in your baking pan and bake the cake for 35-45 minutes or until a toothpick comes out clean.  Remove the cake and let it cool completely in the pan.  It will be spongy looking!

When the cake is cool, invert it on a platter.  This is where I ran into problems.  If you can't get it out, then just do the next steps in the cake pan.  It worked fine for me!

Poke holes in your cake all over with a fork.  Combine your sweetened condensed milk, evaporated milk, and 1/4 cup heavy cream.  Slowly pour this all over your cake!  Make sure to get it all over the edges and evenly coat the surfaces!  Some of the liquid will pool all around the cake too!

Allow cake to sit for 30 minutes to soak up all that milky goodness.  Then whip your 1 pint heavy cream with the remaining 3 tbsp sugar until thick.  Spread this all over your cake!  YUM!!!

Cut into squares and be prepared for people to ask what is that?? and promptly want the recipe!

Cherry Crunch

This is just an easy, nothing too exciting, ingredients on hand, fruity dessert!  It was yummy and just a simple no chocolate dessert!

You can make it with any pie filling you crave and it reminds me alot of a dutch oven dessert!

I will say put the nuts in, they add great flavor and a great crunch!

Cherry Crunch

(http://www.justgetoffyourbuttandbake.com/)

• 1 cube (1/2 cup) butter (room temp)
• 1 pkg white or yellow cake mix (dry)
• 2 cans cherry, blueberry, peach, mixed berry, or your fav. pie filling (or you can make a mix of two different kinds)
• 1/2 cup chopped walnuts or pecans or almonds

Grease a 9 x 13 pan.

Cut 1 stick of butter (with a pastry blender or fork) into 1 pkg dry cake mix until crumbly. 

Pat 1/2 of the cake mix mixture into your 9 x 13 pan.  Reserve the other half for the topping and put aside.

Spread the 2 cans of pie filling over the crumb mixture.

Blend in your nuts into the reserved cake mix.  Crumble the cake mixture no top of the pie filling.  Squeeze small portions into pea size chunks and sprinkle all over.

Bake for 45 minutes at 350 degrees, or until golden brown on the top and bottom.  Make sure the bottom is golden brown too!  My oven actually took longer than 45 minutes, but keep an eye on it so you don't burn!

Serve warm with whipped cream or ice cream!

Chocolate Almond Swirl Bundt

YUM!

MOIST!

YUMMY!

CHOCOLATEY!

Just a few adjectives to describe this yummy, made from scatch cake!  I love bundt cakes!  The thought of getting out of making frosting and the cake still looks great!  This was a mixture of chocolate and vanilla that came together really well and tasted just as great!

Chocolate Almond Swirl Bundt

(www.getoffyourbuttand)bake.blogspot.com

• 1 cup butter
• 2 1/4 cups sugar
• 6 eggs
• 3 cups sifted flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup sour cream
• 1 tsp vanilla
• 1 tsp almond extract (I didn't add this)
• 3/4 cup chopped almonds or pecans (optional)
• 1/4-1/3 cup unsweetened cocoa powder
• 1/4 cup mini chocolate chips to vanilla batter (I added this to the recipe)

Cream butter.  Add sugar gradually and beat until light.  Add eggs, one at a time, beating after each egg.

Sift flour, salt and soda (I didn't sift).  Add to the batter alternating with the sour cream.  Add your tsp vanilla.

Now comes the flavorings.  Split your batter in half the best you can.  Now add to half the batter your unsweetened cocoa powder.  To the other half of the batter, add your almond extract if you like or your mini chocolate chips or add nuts.

Grease your bundt cake pan.  I only greased mine and I had a hard time getting it to come out.  I am going to grease and flour my pan next time.

Pour half of your vanilla batter in your pan and spread evenly.  Next pour your chocolate batter on top.  Now pour the other half of your vanilla batter.  Take a knife and swirl through the batter.  Bake for 1 hour 10 minutes at 350 degrees or until done.

Cool in pan for about 10 minutes before removing and cooling on a wire rack.

Once cooled but still slightly warm, pour your vanilla glaze over the top.

Vanilla Glaze ~

• 2 cups powdered sugar
• 1 tsp vanilla
• 2 tbsp melted butter
• enough milk to make a drizzling consistency

Mix together to the right consistency (nice and smooth) and drizzle all over your yummy cake!  You will be glad you did and enjoy every bite!!

Molten Chocolate Cakes

YUM!!

These little cakes were very very yummy!  We ate them with a chocolate whip cream and I wished we had strawberries or raspberries to go with it!

It is fun to have individual portions (although we did split them with the kids) and not have to much leftovers too!

Be careful not to over whip and under bake!  I think I might have mixed the egg whites a little too much!  They still were quite delicious and fun for a special occasion!

Molten Chocolate Cakes

(www.joyofbaking.com)

• 1/2 cup butter, cut into pieces
• 6 ounces semi-sweet or bittersweet chocolate, chopped
• 3 large eggs, separated
• 1/3 cup sugar
• 1 tsp vanilla
• 1/8 tsp cream of tartar
• 1 tbsp sugar

Preheat oven to 400 degrees, place oven rack in center of oven.

Generously butter 4-6 eight ounce ramekins and dust the inside with white sugar.  Place the prepared ramekins on a baking sheet.

In a double boiler or a heat proof bowl over a pan of boiling water, melt your butter and chocolate.  Remove from heat when melted and set aside.

In a mixing bowl, beat your egg yolks and 1/3 cup sugar until thick, pale, and fluffy~when you raise your beaters the egg mixture should form slow ribbons falling back into your bowl.  Beat in your vanilla and then add your chocolate.

In another clean bowl, whip your egg whites until frothy.  Add your cream of tartar.  Continue to whip until soft peaks form.  Gradually add the 1 tbsp sugar and whip until there are stiff peaks.

With a rubber spatula, fold the egg whites into your chocolate mixture.  Do not over mix, only mix until incorporated.  If you over mix your batter will deflate.  Divide your batter between your bowls and bake for 10-15 minutes or until the outside edges are set but the middle may look a little wet.

Immediately remove from the oven and let them rest for a couple minutes.  Serve in the molds or you can take them out and serve in another dish with fruit, whipped cream.

Cinnamon Roll Pumpkin Vanilla Sheet Cake

I found this recipe on Picky Palate.  She always has fun recipes!  In fact I have heard talk about a cookbook, which I keep watching for more info!

Anyway, I tried these pumpkin bars and they were an instant hit!  Super moist, great flavor and loved the toppings.

This was an easy recipe and worth every minute!  A great fall find for Thanksgiving or any time you need a fall treat!

Cinnamon Roll Pumpkin Vanilla Sheet Cake

(http://www.picky-palate.com/)

Ingredients:

• 1 box yellow cake mix
• 4 eggs
• 1/2 cup oil
• 1/2 cup milk or buttermilk (I used milk, easier!)
• 3.4 ounce box Vanilla Instant Pudding Mix
• 1/2 cup sour cream
• 15 ounce can pumpkin
• 4 tbsp butter
• 3/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 3/4 cups powdered sugar
• 1/4 cup heavy cream

Preheat oven to 350 degrees.  Spray a jello roll pam with non-stick spray.

Place cake mix, eggs, oil, milk, pudding mix, sour cream and pumpkin into a stand mixer.  Beat until well combined, about 1 1/2 minutes.  I just waited until it looked well mixed, didn't time it!  Pour into prepared pan.  Spread out evenly.

Place butter into a microwave safe bowl and melt.  Add brown sugar and cinnamon, mix until combined.  (I ended up adding a little more butter because I thought it was too thick to drizzle on.  I think next time I might add less brown sugar instead.)  Drizzle mixture evenly over cake and then take a knife and run it through to swirl.  (Go down the cake and then up the other way and back, etc.!)

Bake cake for 30-35 minutes, until cooked through.  I tested with a toothpick and waited until it came clean. 

Place powdered sugar and cream into your mixing bowl (which you cleaned while the cake was cooking!) and mix until creamy and smooth.  Drizzle over warm cake and then let cool for 20 minutes before cutting into squares.  (I spread my frosting with a spatula to just even out the coverage.)

Refrigerate if not serving the same day.  I did really really like it warm, so I would recommend serving it that day.  The next day I took it out and let it warm up a bit before I served it again!  It was still great, but oh so yummy warm!

Enjoy!

Chocolate Zucchini Cake

I found this recipe on Allrecipes.com.  I haven't tried a lot of new recipes lately, still trying to get in the swing of things with sports and school starting!  Fall is coming upon us and I am wanting to definitely cook more as our days of being outside are getting shorter!  So sad to say that too!

This cake turned out really moist and you can't even really tell there is zucchini in it!  A suggestion was to split the oil with applesauce, which I didn't try yet!  I have included the suggestion and I am going to try that next time!  I have included a recipe for a chocolate glaze that a reviewer said was great!  I haven't tried it, I just put powdered sugar on mine, but it had rave reviews from others!  So if you have found yourself buried in zucchini, give this treat a try!

Chocolate Zucchini Cake III

(www.allrecipes.com)

2 cups flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

4 eggs

1 1/2 cups oil (or 3/4 cup oil and 3/4 cup applesauce)

3 cups grated zucchini

3/4 cups chopped walnuts (optional)

• Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan or bundt pan with spray and flour.  I would definitely do this!  I even had a hard time getting it out this way!
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.  Add the eggs and oil, mix well.  Fold in nuts and zucchini until evenly distributed through bowl.  Pour into prepared pan.
• Bake for 50-60 minutes or until a knife or toothpick comes out clean.  Cool completely and top with powdered sugar or chocolate glaze.

Chocolate Glaze

2 tbsp oil

2 tbsp melted butter

2 tbsp Karo syrup

2 tsp vanilla

6 tbsp cocoa powder

1 1/2 cups powdered sugar

1/2 cup milk (or more depending on consistency desired)

Mix all ingredients together and pour over cooled cake!

Caramel Cake

I found this yummy cake on Our Best Bites and it proved to be just as yummy as it sounded!

The cake was moist and the frosting was oh so delicious!

The recipe makes a lot of frosting, next time I may half the recipe.

This is a yummy alternative to the normal chocolate and vanilla frosting! Definitely one I will be adding to my frosting choice list!

Caramel Cake

(www.ourbestbites.com)

CAKE:

• 1 Duncan Hines yellow cake mix
• 1 8 oz. container of sour cream
• 1 cup oil
• 3 eggs
• 1 tsp butter flavoring (I didn't have this and it was fine without!)
• 1 tsp vanilla extract
• 1 tsp almond extract

FROSTING:

• 1 cup butter
• 2 cups firmly packed brown sugar
• 1/4 cup + 2 tbsp whipping cream
• 2 tsp vanilla extract
• 3 3/4 cups powdered sugar
• About 1 cup toasted, chopped pecans (I didn't have these, but would be really yummy!)

To make the cake, preheat the oven to 350 degrees. In a large bowl, combine the cake ingredients and beat on med-high for 3 minutes. Pour the batter into a 9 x 13 pan and bake according to the times on the cake mix box. When the cake is finished baking, remove from oven and allow to cool. While cooling, prepare frosting.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and, stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla. The mixture will splatter because it is really hot, so be careful! Bring mixture back to a boil.

Remove from heat and allow to cool for about 30 minutes. Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans!

Rich Chocolate Brownie Cake

I made this for a party I went too and it was super good! I didn't get a picture of it (and my star design didn't look half as good as this one) so I took a picture of it from my cookbook! It says in the book "The secret to this rich brownie cake is good-quality chocolate with a high cacao content" So buy some good quality chocolate and try this out! I found some ghiradelli chocolate at my local store that was 60% cacao!

Rich Chocolate Brownie Cake

(Williams Sonoma Holiday Entertaining Cookbook)

• 1/2 cup butter, room temp.
• 1 cup sugar
• 2 large eggs, lightly beaten
• 1 tsp vanilla
• 1/8 tsp salt
• 3/4 cup flour
• 4 oz good quality semisweet or bittersweet chocolate (at least 61% cacao)
• Powdered sugar for dusting

Preheat oven to 350 degrees. Line an 8 inch round cake pan with aluminum foil, allowing the edges to overlap the pan. Using a pastry brush, lightly butter the foil (I did this step, but thought to try spraying the foil next time).

In your mixer, beat butter until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat again until well blended. Add the salt and flour, about 1/4 cup at a time. Beat well after each addition of flour.

Break up the chocolate, or chop it. Place in the top of a double boiler set over (but not touching) gently simmering water. Melt chocolate and then remove from pan and let cool slightly, about 2-3 minutes. Add it to the cake batter and beat until well combined and creamy. Pour batter into prepared pan.

Bake until the cake is puffed and a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer to a wire rack and let cool completely.

Using the edges of the foil, lift the cooled cake out of the pan. Invert the cake onto a cake stand or cake plate and peel off the foil. Turn the cake right side up. Place a stencil of your choice on your cake and sift the powdered sugar over the stencil to create your design.

Enjoy!

Molten Chocolate Cakes

I found this recipe a while back and have always wanted to make them! My sister gave me ramikens one year and I have made a few things, but this was what I really wanted to try! I love how they are little individual servings of ooey gooey cake, ooey gooey because the insides are like lava! The insides ooze out and it is super yummy chocolate!

You can top yours with whip cream, strawberries or whatever your heart desires! I think this would be a really fun Valentines Dessert!

Molten Chocolate Cake
(from Kraft foods website)

• 4 squares Bakers semi-sweet chocolate (you could probably substitute 4 oz semi-sweet chocolate chips)
• 1/2 cup butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 tbsp flour
• 1/2 cup thawed cool whip topping, or whatever topping you would like (strawberries, raspberries, nuts etc.)

Preheat oven to 425. Grease 4 custard cups or souffle dishes (I used 5 for this recipe). Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups. (I filled mine about 3/4 full)

Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping! These are best warm from the oven!

Minute Chocolate Mug Cake

This recipe has been added before, but I found it again on www.everydayfoodstorage.net and she had it posted as a visiting teaching gift idea! I decided to try it and they really turned out cute and they were fun and dangerous to make! Fun because it was instant cake, dangerous because it was instant cake!!

I added a cookie straw in it and marshmallows like on the everydayfoodstorage site and she even said to put whipped cream on it if you were bringing it right away!

She has a video on her site with how she made it, but it is really simple and turned out really fun!

Minute Chocolate Mug Cake

(www.everydayfoodstorage.net)

• 1 mug
• 4 tbsp flour
• 4 tbsp sugar
• 2 tbsp baking cocoa
• 1 egg (1 Tbsp dry egg powder & 2 Tbsp water)
• 3 tbsp milk (1/2 tbsp dry powdered milk & 3 tbsp water)
• 3 tbsp oil (or try applesauce)
• 3 tbsp chocolate chips (or try peanut butter, butterscotch, mint chips)
• small splash vanilla

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla. Mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (it took me about 2 1/2 minutes). The cake will rise over the top of the mug but don't be alarmed! Allow to cool a little, then add cookie straw, marshmallows or whipped cream! Enjoy!! or give away!!

Linda's Sprinkle Cake

I found this recipe a long time ago and have never made it! I didn't get a picture of it, and now it is all gone! It is a super simple cake and I always like the look of a bundt cake!

You can add sprinkles or mini chocolate chips! I am all for the chocolate, so I added the chocolate chips! I dusted mine with powdered sugar, but you could also frost this cake too!

Linda's Sprinkle Cake

(sorry I don't remember where I found this one)

• 1 box yellow cake mix
• 1 box instant vanilla pudding mix (3.4 oz box)
• 1/2 cup oil
• 1/2 cup water
• 4 eggs
• 1/2 cup walnuts, chopped (I didn't have any and left them out)
• 1 container chocolate sprinkles (1/3 cup) or mini chocolate chips (I used about 1/2 bag)

Heat oven to 350 and grease a bundt pan.

In a large bowl, combine cake mix and pudding mix. Add oil, water and eggs. On low speed, beat 30 seconds until moistened. On medium speed, beat for 2 minutes.

Stir in walnuts, sprinkles or mini chocolate chips.

Pour into prepared pan and bake for 50-60 minutes or until cake tester comes out clean.

Cool 5-10 minutes, remove from cake pan and cool on a rack.

Serve and enjoy!

**These are some variations that were added: vanilla pudding and spice cake mix with white chocolate chips.

Cherry Strudel Cake

This is an easy go to dessert. Especially if you have pie filling in your food storage. I bet you could use your apple filling you canned, but you would need to probably use only 1/2 a quart! I might try that next.

1 1/2 cups sugar
1/2 cup butter
1/2 cup shortening
1 1/2 tsp. baking soda
1 tsp vanilla extract
1 tsp almond extract
4 eggs
3 cups flour
1 small can of cherry pie filling

Cream together the sugar, butter and shortening. Add the eggs and extracts. Next add the flour in. Spread 2/3 of the dough in a 9x13 pan. Next spread the cherry pie filling on evenly and spoon the remaining dough on top. Bake at 350 degrees for 35-45 minutes or until done. Now drizzle with a glaze.

Glaze: 1 cup powdered sugar and 1-2 tbsp. of milk, beat together till smooth.

Double Chocolate Pudding Cake

This is a really chocolately cake that is super yummy and one you can let your kids help you make!

This recipe is from the Family Fun Magazine!

RECIPE INGREDIENTS:

1 cup flour

2/3 cup sugar

4 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup packed light brown sugar

1 large egg

1/2 cup milk

1/4 cup (4 tablespoons) butter, melted and slightly cooled

1 1/2 teaspoons vanilla extract

3/4 cup semisweet chocolate chips

1 1/2 cups boiling water

1. Generously grease a 9-inch square cake pan with butter. (You can also use a 9 1/2-inch deep-dish pie pan, provided that the sides measure at least 2 inches high.) Heat the oven to 350° F.

2. In a large bowl, sift together the flour, sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.

3. In a medium-size bowl, stir the remaining 2 tablespoons of cocoa powder into the brown sugar. Rub the mixture with your fingers, breaking up any sugar lumps, until evenly combined. Set the bowl aside.

4. Make a well in the flour mixture. Add the egg, milk, melted butter, and vanilla extract. Whisk the liquids to blend them, then briskly stir the entire mixture, pulling the dry ingredients in from the sides to make a uniform batter.

5. Scrape the batter into the buttered pan and spread it evenly with a spoon. Sprinkle the chocolate chips over the batter. Then spread all of the brown sugar mixture evenly over the top.

6. Slowly pour the boiling water over the batter. Place the pan on the center rack and bake the cake for 30 minutes. When it's done, the cake will be baked through, but there will be a thick layer of chocolate pudding at the bottom. Because this is difficult to check with a toothpick, it's best to rely on time to determine when the cake is finished.

7. Transfer the cake to a wire rack and let it cool for about 10 minutes before serving. You can cut the cake into squares or slices, or simply spoon it out of the baking dish. Serve topped with whipped cream or ice cream. Makes 6 to 8 servings.

Glazed Poppyseed Bundt Cake

I found this on the Sisters Cafe and had to try it! It was really good and very moist!

Next time I might try and halve the glaze recipe, it made a lot and I ended up with half the glaze on my counter!!

Glazed Poppyseed Bundt Cake

from The Sister's Cafe

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
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 degrees for 40-45 minutes (don't overbake).When the cake is about 10 minutes from being done start the glaze.

Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate.
Optional: dust top of cake with powdered sugar.

5 minute Chocolate Mug Cake

Deanna sent this to me and thought I would share!

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.Pour in the milk and oil and mix well.Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts.The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired.EAT ! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Pioneer Woman Chocolate Sheet Cake

I found this on the Pioneer Woman blog! She has lots of great recipes and this one I had to try right away! She describes this at the end of her recipe as the best chocolate sheet cake ever! I would have to agree with her!!

It is melt in your mouth moist!!

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:

2 cups flour

2 cups sugar

1/4 tsp salt

In a saucepan, melt:

2 sticks butter

Add 4 heaping tbsp cocoa. Stir together.

Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.

Add:

2 beaten eggs

1 tsp baking soda

1 tsp vanilla

Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350 degrees for 20 minutes.

While cake is baking, make icing:

Chop 1/2 cup pecans finely. ( I omitted because I didn't have any!)

Melt 1 3/4 sticks butter in a saucepan.

Add 4 heaping tbsp cocoa, stir to combine, then turn off heat.

Add:

6 tbsp milk

1 tsp vanilla

1 lb minus 1/2 cup powdered sugar

Stir together.

Add pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever. (direct quote from the pioneer woman!)

Thin Mint Cupcakes

I found this on Real Mom kitchen and had to try it for St. Patricks Day! She made homemade cupcakes, I cheated and used a box mix and thought they were really good! If you want the homemade cupcake recipe go to www.realmomkitchen.blogspot.com

Thin Mint Cupcakes

1 chocolate cake mix
Thin Mint girl scout cookies (or any type of grasshopper cookies)
Vanilla Buttercream frosting, tinted green

Mix cake according to package directions. Put one sleeve of girl scout cookies (or about 16-18 cookies) in a ziploc bag and crush cookies! Put cookies in cake mix at the end and mix them in. Pour batter into prepared cupcake pans and bake according to package directions.

Make green frosting and pipe on to cupcake and put a part of a cookie on top!
So simple and the cupcakes turned out really really moist!!

Chocolate Bundt Cake

I was surprised this wasn't added yet, because it is a favorite among lots of people!! If you haven't tried it yet you should!!

Chocolate Bundt Cake

1 Chocolate Cake mix
1 small box instant chocolate pudding
1 cup sour cream
1/2 cup warm water
1/2 cup oil
3 eggs
1 cup chocolate chips

Mix all ingredients except Chocolate Chips, mix well. Add chocolate chips. Bake in greased and floured bundt cake pan. Bake 350 degrees for 45-50 minutes.
Cool slightly and remove from pan. Dust with powdered sugar!

Texas Sheet Cake

I found this recipe a while ago on Heather Whites blog!

It is a great cake and really easy!!

TEXAS SHEET CAKE

Combine:
2 C. flour
1/2 tsp. salt
2 C. sugar
1 tsp. cinnamon

Combine in saucepan:
1 cube margarine
1 C. water
1/4 C. Hershey’s cocoa
1/2 C. oil
Stir and bring to a boil. Pour over flour mix and beat well.

Add:
1/2 C. buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla
Mix well and pour into greased and floured 13 x 18 large cookie sheet. Bake at 400 degrees for approximately 20 minutes.

Frosting:
3 1/2 – 3 3/4 C. powdered sugar
1 tsp. vanilla
1/4 C. cocoa
1 cube margarine
1/3 C. milk
pinch salt

Melt margarine in pan. Add cocoa and mix well. Add vanilla, salt, milk and powdered sugar to a creamy consistency. Spread on warm cake. Chopped nuts are optional. Cool before serving.

Applesauce Cake

This recipe came from my mom, but I am not sure where it came from before that!!
The topping is so good and the cake is really moist!!

Applesauce Cake

Stir together:
2 1/2 cups flour
2 cups sugar
1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
Add and beat until well mixed:
1/2 cup soft shortening
1/2 cup water
1 1/2 cups applesauce
2 eggs

Beat well until well mixed. It will not be smooth because of the applesauce. Pour into greased
9 x 13 pan and thoroughly spread into pan. Bake 350 degrees for 45-50 minutes.

Frosting:
1/3 cup soft butter
1/4 cup milk
2/3 cup brown sugar, packed
Stir until melted, remove from heat and add 1 cup flaked coconut.

Spread frosting evenly over a cooled applesauce cake. Place cake about 2 inches from Broiler and cook for about 2 minutes. The coconut will burn if left too long. Leftover cake keeps well for 2-3 days!