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Archive for the ‘Cake’ Category

Pumpkin Mousse Trifle

Posted in Cake, Desserts, Easy Recipes, Entertaining at Home, Holiday Recipes, Puddings and Custards, Recipes, tagged , , , on November 18, 2011| 4 Comments »

Warning: If you are on a diet or trying to avoid sweet, delicious goodness, you may want to skip right past today’s recipe post.

I made this Pumpkin Mousse Trifle for a potluck last week and it was quite tasty. Actually, it was more than quite tasty. It was downright want-to-lick-the-plate good.

And here is the best part – it was super fast and easy.

Anyone looking for a quick and simple no-bake recipe for Thanksgiving, try this. You’ll be glad you did!

Cast of Tasty Characters

You can use any kind of dense cake – pound cake works especially well. You could also use angel food cake or bundt cake. Regular cake tends to get a little crumbly. I ran out of time to bake gingerbread and resorted to a pound cake from the bakery.

Cut the cake into little bite-sized cubes. Try not to snitch too many. At this point I got in a bit of a hurry to get this finished and forgot to snap photos of mixing up the mousse. Mix the pudding mix with milk then add the cream cheese. If you have a 3-ounce package of cream cheese, it will work fine, otherwise cut an 8-ounce package in half. Mix it with the pudding then add pumpkin filling and spices. Blend well then let rest for about 5 minutes.

Whip up some whipped cream. I like to add about 1/4 cup of powdered sugar to sweeten it up a bit.

Start layering the trifle by adding in 1/3 of the cake cubes.

Layer in 1/3 of the mousse mixture. Top with a drizzle of the caramel and then whipped cream. Continue making layers of cake, mousse, caramel and whipped cream.

Finish with a layer of toffee sprinkles, if you so desire.  My taste buds greatly desired. You could also do another drizzle of caramel. Or a spinkle of cinnamon. Go wild and crazy if you wish.

Pumpkin Trifle Mousse

1 box of gingerbread mix, baked (or 2 cups of cake cubes)

4 ounces cream cheese, softened

1 small box instant cheesecake pudding

2 cups milk

1 cup pumpkin pie filling

1 tsp. pumpkin pie spice

1 tbsp. cinnamon

1/2 cup caramel sauce

2 cups whipped cream

Toffee bits for topping (optional)

If you are making your own gingerbread, bake and let cool. You need about 2 cups of cake cubes. I planned to use gingerbread, but I ran out of time to make it, so I grabbed a pound cake that looked quite yummy. It was.

Mix pudding with two cups of milk. Add in softened cream cheese and blend. Then mix in pumpkin and spices. Blend well then set aside for about five minutes. Whip up whipped cream, set aside.

Cut cake into cubes and start layer in a trifle bowl, large glass bowl or individual glasses.You are going to do three layers, so use everything in thirds (guesstimates work just fine).

Top cake with mousse then drizzle with caramel sauce. Spoon on a layer of whipped cream then start again with a layer of cake.

Finish with a layer of whipped cream. You can top with toffee bits and cinnamon or another drizzle of caramel and cake crumbs. Whatever strikes your fancy.

Have fun with it and enjoy!

She Who Would Have Licked Her Plate If Witnesses Weren’t Present

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Spice Bundt Cake with Vanilla Butter Sauce

Posted in Cake, Desserts, Recipes, tagged , , , , on November 4, 2011| 2 Comments »

Spice Bundt Cake with Vanilla Butter Sauce

If you enjoy the flavors of cinnamon and nutmeg, you will love this moist cake that is easy to make. Topped with the vanilla butter sauce, it is the perfect end to a fall meal.

Ingredients

Mix wet ingredients with cake and pudding mixes.

I grated nutmeg to go in the cake and boy was that an aromatic decision. The smell was delightfully divine. If your grocery store carries Spice Cake mixes, you could use one of those instead of a vanilla mix and adding spices. But if you do add spices, think about grating your nutmeg. Fabulous!

Add spices to batter.

Spoon batter into bundt pan. It will be really thick. Even it off as best you can then bake in 350 degree oven for about an hour.

The cake is done when it is brown and starts to pull away from teh edges of the pan.

Let cool completely then invert onto a cake plate.

While the cake is cooling, make your butter sauce by mixing butter, sugar and cream in a heavy saucepan.

Bring sauce to a boil, stirring continually, then reduce heat and simmer for about 10 minutes or until sauce is thickened.

Pour onto cake.

And restrain yourself from licking off all the drips.

When ready to serve, thick about adding a scoop of dulce de leche ice cream or cinnamon laced whipped cream.

And sprinkling on some toffee bits.

Once the cake was sliced, I added a bit more sauce.

Then add a sprinkling of toffee bits and inhale the heady aroma of the spices. Take a bite and sink into a state of sugar-induced bliss.

Spice Bundt Cake

1 box Golden Vanilla Cake Mix

1 small package instant white chocolate pudding

1 tsp. vanilla extract

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

2 tablespoons cinnamon

1 teaspoon ginger

2 teaspoons nutmeg

Butter Sauce

1/2 cup butter

1/2 cup heavy cream

1 cup packed brown sugar

1 tablespoon vanilla

Note: If you want, you can purchase a spice cake mix and omit the additional spices.

Preheat oven to 350 degrees.

Beat eggs  water, vanilla, oil and sour cream with cake batter and pudding. Add in spices. Beat on medium speed until combined. The batter will be super thick, so don’t panic.

Scoop it 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). 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.

To make the sauce, combine butter, cream and sugar in saucepan. Bring to a boil, stirring consistently, then reduce and simmer for about 10 minutes or until sauce thickens.  Add vanilla, stirring well. Cool slightly then drizzle over cake.

Serve with dulce de leche ice cream or cinnamon laced whipped cream. Yum!

She Who Liked This Cake Way Too Much

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Strawberry Bundt Cake

Posted in Cake, Desserts, Recipes, tagged , , on September 16, 2011| 5 Comments »

Strawberry Bundt Cake

I needed to make a cake to take to a potluck as well as whip up dessert for the people at my house, so I doubled the recipe for this. That was not only a good idea, but a tasty one as well. This recipe for Strawberry Bundt Cake is easy, moist and very yummy. Especially by the time you put frosting, strawberry and chocolate syrup on top of it.

The ingredients - minus the chocolate syrup. Just a bottle of Hershey's works great.

Dump all ingredients into a bowl and mix well. Batter will be really thick.

Bright pink batter in the pan.

Baked to a lovely golden brown on top.

Even the minis are golden brown.

Once cool, turn out of pan onto a serving platter. Parden my plastic plate. I wanted to be able to leave it at the potluck and not worry about finding my dish later.

Zap frosting in the microwave for about 12-15 seconds, until it is thin and pourable.

Then pour it on. You can go thick or thin in the application. My theory is more is better!

Next, pour on the strawberry syrup, drizzling it down the sides.

Do the same with the mini cake.

If so desired, drizzle on some chocolate syrup then garnish with fresh berries. Then enjoy!

Strawberry Bundt Cake

1 box Strawberry Cake Mix

1 small package instant cheesecake pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup vanilla or cream cheese frosting

Strawberries

Strawberry Syrup

Chocolate Syrup (optional)

Preheat oven to 350 degrees.

Blend all ingredients on medium speed until combined. The batter is supposed to be super thick, so don’t worry if it seems heavy.

Scoop it 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). 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 1/2 cup of  frosting into a microwaveable pitcher or bowl and nuke it for about 12 seconds. For this recipe I ended up using  Cream Cheese Frosting. That was a very good decision

Drizzle frosting over the cake. Then drizzle on strawberry syrup.

You can finish it off with a drizzle of chocolate syrup if you so desire, and of course I desired. Serve with sliced fresh strawberries and enjoy!

She Who Needs to Quit Eating Dessert

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