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Archive for the ‘Cake’ Category

berry poke cake plated

If you’re looking for an easy, yummy, pretty dessert, this poke cake will do quite nicely.

You can make it with whatever flavor pudding you want!

Ingredients

Ingredients

 

Using the handle of a wooden spoon, poke your cake full of holes (about an inch or so apart).

Bake cake according to package directions. Let cool completely. Using the handle of a wooden spoon, poke your cake full of holes (about an inch or so apart).

Mix up pudding. I added a little food color to make it pink.

Mix up pudding. I added a little food color to make it pink.

 

Pour pudding over the top before it has a chance to start setting up.

Pour pudding over the top before it has a chance to start setting up.

Cover with plastic wrap and refrigerate at least an hour (and you can let it go overnight). If you don't want the pudding to stick to the plastic wrap (like yours truly) give the plastic wrap a shot of non-stick cooking spray.

Cover with plastic wrap and refrigerate at least an hour (and you can let it go overnight). If you don’t want the pudding to stick to the plastic wrap (like yours truly) give the plastic wrap a shot of non-stick cooking spray.

 

Top with a dollop of whipped cream and serve with berries!

Top with a dollop of whipped cream and serve with berries!

 

Raspberry Poke Cake

1 white or vanilla cake (prepared)

1 small box of cheesecake pudding

1 3/4 cups milk

1 cup whipping cream (whipped)

1 cup raspberries

red food coloring (if desired)

Bake cake according to package directions and cool completely.

Using the handle of a wooden spoon, poke holes in the cake about an inch apart.

Mix pudding with milk and food coloring, if desired.

Pour over cake before it begins to set up. Cover cake with plastic wrap and refrigerate at least an hour or overnight. When ready to serve, cut into squares and place a dollop of whipped cream on top, along with berries.

Yum!

You can use any cake and pudding combo you like and add different colors of food coloring for varied effect.

She Who Likes Poke Cakes

 

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Popcorn cake plated

One of our favorite autumn treats is popcorn cake. My first experience with the sweet, sticky confection was when I was in college. Mom mailed one for my birthday and I thought it was delicious. (Of course anything not dorm food was delicious, back then.)

It’s easy to make, is best prepared with a little help, and meant to be sticky and messy and utterly wonderful.

popcorn cake angel food cake pan

Start by greasing an angel food cake pan. Make sure you have every surface of it greased.

While you are popping the popcorn, melt marshmallows, butter and oil in the microwave. I nuke mine about 30 seconds, stir, nuke again.

While you are popping the popcorn, melt marshmallows, butter and oil in the microwave. I nuke mine about 30 seconds, stir, nuke again.

When it is melted, it will look like this.

When it is melted, it will look like this.

Due to the stickiness of the situation, I missed taking a few photos here,  but basically in a huge bowl, mix the popcorn, nuts and spice drops together then pour the melted marshmallow over the top. Grease your hands with butter and mix well because you won't get far if you try to stir it with a spoon.

Due to the stickiness of the situation, I missed taking a few photos here, but basically in a huge bowl, mix the popcorn, nuts and spice drops together then pour the melted marshmallow over the top. Grease your hands with butter and mix well because you won’t get far if you try to stir it with a spoon. And make sure you get plenty of butter on your hands or you’ll look like this.

Press down into the angel food cake pan and let sit about thirty minutes or so before turning out on a serving platter.

Press down into the angel food cake pan and let sit about thirty minutes or so before turning out on a serving platter.

Popcorn Cake

24 cups of popped popcorn*

1 cup of spiced gum drops

1 1/2 cups of peanuts

1 large bag of mini marshmallows

1/2 cup oil

1/2 cup butter

Mix oil, butter and marshmallows in a large bowl. Microwave at 20-30 second increments, stirring between each set until marshmallows and melted and oil and butter are mixed in nicely. (It will still look a little oily). Mix in popped popcorn, peanuts and gum drops. Press into greased bundt or angel food cake pan. Leave standing at room temperature for an hour or so until cake is set then slice and serve. You could also press into balls and wrap individually.

* For a fun variation, use colored popcorn kernels.

She Who Likes Easy Treats, Even If They Are Messy

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Banana cake plated

Since we both like bananas, I decided to whip up this banana cake the other day.

Boy, was that a delicious decision.

After scarfing down his piece, Captain Cavedweller looked at me and said, “If you add walnuts next time, I’ll like it better than carrot cake.”

This is a pretty big statement coming from him.

He’s not all that fond of desserts and his favorite, favorite cake for the past twenty years has been carrot cake.

Needless to say, the next time I make this cake, there will be walnuts in it.

Easy to make, this cake is moist, yummy and full of banana flavor. (So if you hate bananas, you might want to skip today’s recipe!).

Start with some simple, basic ingredients.

Start with some simple, basic ingredients.

Blend butter and sugar until light and fluffy.

Blend butter and sugar until light and fluffy.

Add eggs, one at a time.

Add eggs, one at a time.

Alternate adding flour and milk then add mashed bananas. Use a big bowl because it makes more than you think it will.

Alternate adding flour and milk then add mashed bananas. Use a big bowl because it makes more than you think it will.

Pour in a greased and floured  9x13 baking pan and bake at 275 degrees for an hour.

Pour in a greased and floured 9×13 baking pan and bake at 275 degrees for an hour.

When the top is golden brown and a toothpick inserted in the center comes out clean, remove from the oven directly to the freezer. Leave in the freezer for an hour then frost with cream cheese frosting.

When the top is golden brown and a toothpick inserted in the center comes out clean, remove from the oven directly to the freezer. Leave in the freezer for an hour then frost with cream cheese frosting.

Then cut a big slice and enjoy!

Then cut a big slice and enjoy!

Banana Cake

1 1/2 cups very ripe bananas, mashed

2 tsp. lemon juice

3 cups all-purpose flour

1 1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, softened

2 cups sugar

3 eggs

1 tsp. vanilla

1 tsp. banana flavoring

11/2 cups milk

Preheat oven to 275 degrees

Grease and flour a 9 x 13 baking pan.

Mash bananas with lemon juice and set aside.

Mix flour, baking soda and salt together and set aside.

In a extra-large mixing bowl (really, you need a big one), cream butter and sugar until light and fluffy. Beat in eggs one at a time then blend in vanilla and banana flavoring.

Stir in flour mixture, a little at a time, alternating with the milk .

Stir in bananas then pour into pan and bake for one hour or until a toothpick inserted in the center comes out clean.

Remove from oven and place directly into the freezer for about an hour (heightens the moisture of the cake).

Remove from freezer and frost with cream cheese frosting.

Serve or refrigerate.

I served the cake with a drizzle of caramel sauce, but you could add chocolate sauce, salted caramel ice cream or dulce de leche ice cream, too.

She Who Would  Like a Piece of Cake

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sunflower cupcakes finished

As the finale for the sunflower themed party I hosted last week, I made sunflower cupcakes.

I started with a basic chocolate cupcake (you can make whatever flavor you like) then mixed up a bowl of buttercream frosting (see recipe below) and tinted it yellow.

sunflower cupcake base coat

Cover the cupcakes with a thin layer of frosting then fill a decorating bag or tube with frosting. I used Wilton Tip #101.

sunflower cupcake petalStarting in the center, pipe “petals” all around the cupcake. Just keep layer them one on top of another going around in circles.

sunflower cupcake frostedIt will use a lot of frosting, so be prepared.

sunflower cupcakePlace a mini Reese’s Peanut Butter Cup in the center and ta-da! You are ready to go!

Buttercream Frosting

1 cup butter

5 cups powdered sugar

1 tbsp. vanilla

4 (or so) tbsp. milk

Beat butter on medium speed until light and creamy. Slowly incorporate four cups of sugar. Add in vanilla then mix in two tablespoons of milk and beat for about three minutes. If the frosting is too stiff, add more milk. If it seems thin, add more sugar.

She Who Had Too Much Fun Making These

 

 

 

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choc coconut plated

The other day I wanted something chocolate, then I wanted something coconut. Then I decided why not combine the two?

Why not, indeed!

This recipe comes together quickly and, my goodness, it is yummy!

Moist, rich and chocolatey, the center of the cake features a filling that is sweet, creamy and utterly divine.

Ingredients

Ingredients

 

Start by mixing cake batter - cake mix, water, oil, sour cream, pudding mix, eggs. It will be really thick, and that is just who you want it.

Start by mixing cake batter – cake mix, water, oil, sour cream, pudding mix, eggs. It will be really thick, and that is just who you want it.

 

See all that fudgy-goodness?

See all that fudgy-goodness?

Mix your coconut filling using a little vanilla, coconut and sweetened condensed milk.

Mix your coconut filling using a little vanilla, coconut and sweetened condensed milk.

Spray a bundt pan with non-stick cooking spray. Spoon in half of the chocolate cake batter.

Spray a bundt pan with non-stick cooking spray. Spoon in half of the chocolate cake batter.

Add the coconut filling, then top with the rest of the chocolate cake batter.

Add the coconut filling, then top with the rest of the chocolate cake batter.

 

This would be the point where I got distracted by the Baby Kitty playing outside and forgot to take photos… Sorry!

When cooked, cool, invert on a serving platter or cake plate, top with a drizzle of chocolate frosting and enjoy! (Or freeze for later delicious consumption.)

When cooked, cool, invert on a serving platter or cake plate, top with a drizzle of chocolate frosting and enjoy! (Or freeze for later delicious consumption.)

 

Chocolate Coconut Bundt Cake

1  Chocolate Fudge Betty Crocker Cake Mix (18 ounce box)

1 small box of instant chocolate pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup chocolate frosting

1 cup coconut

1/3 cup sweetened condensed milk

1 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine cake mix, pudding mix, sour cream, oil, water and eggs  in a large mixing bowl.

Pour half the batter into a greased and floured bundt pan.

Mix coconut, sweetened condensed milk and vanilla. Spoon over cake batter in pan then top with remaining cake batter.

Bake  of one hour or until edges start to pull away from the pan.

Allow cake to cool completely then invert on serving dish. Finish the cake with some pre-made chocolate frosting (yes, right out of the can) that has been warmed. Use about 1/2 cup and microwave for 10-15 seconds, just until it starts to melt. Pour over the top of the cake. Prepare to be lost in bliss with that first bite!

She Who Loves Chocolate and Coconut

 

 

 

 

 

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flourless choc cake finished

The other day I needed to make a delicious dessert for a get together with girls.

I decided to give a flourless chocolate cake a try.

That turned out to be a very good decision.

Easy to make, you can make this as fancy or as simple as you like with a few garnishments.

Ingredients

Ingredients

 

Chop chocolate into small pieces. Set aside.

Chop chocolate into small pieces. Set aside.

 

Beat eggs until they're senseless, er... light and fluffy.

Beat eggs until they’re senseless, er… light and fluffy.

 

Mix in melted butter, then sugar, cocoa and chopped chocolate.

Mix in melted butter, then sugar, cocoa and chopped chocolate.

 

Pour into a pan that has been sprayed with non-stick spray and lined with a piece of parchment. If you have a springform pan, use it. If not, a round cake pan will do. Bake in a 325 degree oven for about 30 minutes or until just set.

Pour into a pan that has been sprayed with non-stick spray and lined with a piece of parchment. If you have a springform pan, use it. If not, a round cake pan will do. Bake in a 325 degree oven for about 30 minutes or until just set.

You can pour a glaze over the top, lavish on a ganache, dust with powdered sugar and accent with berries or whipped  cream.

You can pour a glaze over the top, lavish on a ganache, dust with powdered sugar and accent with berries or whipped cream.

 

Flourless Chocolate Cake

4 eggs

1/4 cup melted butter

1/2 cup cocoa

2/3 cup sugar

2 ounces unsweetened baking chocolate

Preheat oven to 325 degrees.

Chop baking chocolate into small pieces. Set aside.

Beat eggs until light and fluffy (a couple minutes). Add melted butter. Mix in cocoa and sugar, then chocolate pieces.

Spray a springform pan or round cake pan with non-stick cooking spray. Cut a piece of parchment to fit in the bottom of the pan then spray it with the non-stick spray.

Pour batter into pan and bake about 30 minutes or until cake is set but still a little jiggly in the middle.

Remove from oven and let cool completely before inverting on serving plate.

Top with ganache, frosting, dust with powdered sugar, dollop with whipped cream or eat plain.

It is really rich and a little piece goes a long way.

She Who Loves Chocolate

 

 

 

 

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peach cake finished

The other day I wanted something easy to make that tasted of sunshine and warm days. Peaches came to mind and since I have a thing for bundt cakes (so simple to make with very little effort and always tasty), I decided to incorporate the two.

This cake comes together in a snap, although the reduction sauce takes a little time and attention. You can skip it if you want, but it does add a nice layer of flavor to the finished dish.

Enjoy a little burst of summer flavor!

Ingredients

Ingredients

Mix up the batter. It will be really thick, so don't panic.

Mix up the batter. It will be really thick, so don’t panic.

 

Drain peach juice into a heavy-duty saucepan. Make sure you get all of it you can.

Drain peach juice into a heavy-duty saucepan. Make sure you get all of it you can.

 

Slice peaches into bite-sized pieces. You should have about a cup or so.

Slice peaches into bite-sized pieces. You should have about a cup or so.

Pour half of the batter into greased bundt pan. Sprinkle in peaches. Top with remaining batter.

Pour half of the batter into greased bundt pan. Sprinkle in peaches. Top with remaining batter.

 

Tamp pan to get out air bubbles then bake for about an hour or until edges pull away from pan.

Tamp pan to get out air bubbles then bake for about an hour or until edges pull away from pan.

 

Golden brown loveliness!

Golden brown loveliness!

 

Let cool completely then place on cake plate or platter.

Let cool completely then place on cake plate or platter.

 

Nuke frosting for about 12 seconds then pour over cake.

Nuke frosting for about 12 seconds then pour over cake.

 

Add sugar to peach juice and cook over medium heat for about 15-20 minutes, or until juice is thickened like syrup. Stir occasionally.

Add sugar to peach juice and cook over medium heat for about 15-20 minutes, or until juice is thickened like syrup. Stir occasionally.

 

 

Your reduction sauce will be a lovely amber color - like honey.

Your reduction sauce will be a lovely amber color – like honey.

Pour it into a pitcher...

Pour it into a pitcher…

And admire your handiwork before slicing the cake and serving with a drizzle of the syrup and a dollop of whipped cream.

And admire your handiwork before slicing the cake and serving with a drizzle of the syrup and a dollop of whipped cream.

 

 

Peach Bundt Cake

1 box French Vanilla Cake Mix

1 small package instant cheesecake pudding

1 (15.25 oz) can peaches

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup cream cheese frosting

Peach Reduction Sauce

whipped cream

Preheat oven to 350 degrees.

Blend dry ingredients. Slice peaches into bite-sized pieces. Set aside.  Lightly beat eggs then mix eggs, water, oil and sour cream with dry ingredients. Beat on medium speed until combined. The batter will be super thick, so don’t panic.

Scoop half the batter into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Sprinkled peaches around the batter layer then top with the remaining batter.  Bake for one hour or until it starts to pull away from the edges of the pan.

Let cool completely then invert on a cake plate. Put frosting into a microwaveable pitcher or bowl and nuke it for about 12 seconds. It doesn’t take very long at all. Drizzle over cake. Serve with peach reduction sauce and a dollop of whipped cream.

Peach Reduction Sauce

Juice drained from can of peaches (about 1 cup)

1/3 cup sugar

In a heavy saucepan, stir sugar into peach juice and cook on medium heat for about twenty minutes, stirring occasionally. The juice will reduce down and thicken into a lovely amber-colored sauce that tastes wonderfully divine.

She Who Had No Idea Captain Cavedweller Would Like This So Much

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