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Posts Tagged ‘Chocolate Cake’

7-layer cake plated

I am a bundt cake junkie.

There, I admitted it. I feel so much better now.

A few months ago, I experimented with a can of Sweetened Condensed Milk and a vanilla bundt cake, providing the inspiration for this delicious, decadent, divine cake that you must run into your kitchen and make right this moment if you have even a passing fondness for Seven Layer Bars.

Yes, Seven Layer Bars. You know – those incredibly yummy bar cookies with coconut, pecans, chips and sweetened condensed milk over a graham cracker crust.

Instead of a graham cracker crust, I substituted an entire rich, moist, chocolatey cake.

Was that ever a tasty decision.

This isn’t hard to make. If you take the plunge, your taste buds will dance in elation while your knees grow weak from the splendor of it all.

Should you happen to leave a slice for Santa, I promise it will bump you to the top of the nice list!

7-layer cake ingredients

Ingredients

Start by mixing up the cake batter.

Start by mixing up the cake batter.

Pour a can of sweetened condensed milk into a bundt pan that has been sprayed with non-stick cooking spray.

Pour a can of sweetened condensed milk into a bundt pan that has been sprayed with non-stick cooking spray.

Sprinkle pecans over milk.

Sprinkle pecans over milk.

Next up - butterscotch chips.

Next up – butterscotch chips.

Don't forget the chocolate chips!

Don’t forget the chocolate chips!

Toss on some coconut.

Toss on some coconut.

The last layer is the cake batter.

The last layer is the cake batter.

Bake in a preheated 350 degree oven for about an hour or until a toothpick inserted in the cake comes out clean. Remove and let cool completely in pan. (You can even stick this in the freezer for a while if you want.)

Bake in a preheated 350 degree oven for about an hour or until a toothpick inserted in the cake comes out clean. Remove and let cool completely in pan. (You can even stick this in the freezer for a while if you want.)

Seven Layer Bar Cake

1 Chocolate 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 chopped pecans

1 cup butterscotch chips

1 cup chocolate chips

1 cup coconut

1 can sweetened condensed milk

Preheat oven to 350 degrees.

Combine first six ingredients in a large mixing bowl (cake mix, pudding, sour cream, water, oil and eggs). Mix on medium speed until well blended.  The batter will be really thick.

Thoroughly spray a bundt pan with non-stick cooking spray. When you think you’ve coated every crevice, give it one more spray!

Pour the can of sweetened condensed milk into the bottom of the bundt pan.

Sprinkle on pecans, followed by butterscotch chips, chocolate chips and then the coconut. Last, spoon in the cake batter.

Bake one hour or until edges start to pull away from the pan or a toothpick inserted comes out clean. Do not overbake!

Let cool completely before turning over onto serving platter or cake plate.

Prepare to dazzle your guests and have to beat a few of  them off with a stick when they get a taste of this cake!

Merry Christmas and Happy Baking!

She Who Loves This Cake

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Be generous with the chocolate frosting. Let it drizzle down the sides and pool along the bottom.

Hubby’s Grandma Nell loves to cook and she shared this chocolate cake recipe with me years ago. I start drooling just thinking about making it because it is so moist and good. It turns out delicious every time and is really simple to make.

My BFF and her husband came to help us with a project a few weekends ago. I made this cake to serve for dessert and her husband, who is a fellow chocolate devotee, seemed to really enjoy it as well.

The ingredients.

The cake batter will be really thick, so don't be surprised when it turns out that way. All will be well in the end.

Once the cake is baked and cooled, put it on your platter or cake stand. I love this bundt pan made of silicone. It is a breeze to get the cake out.

The bare cake, begging for frosting.

As I mentioned before, be generous in your chocolate drizzle.

Finally, enjoy the fruits of your labor. Your taste buds will thank you!

Chocolate Bundt Cake

1 Triple Chocolate 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

berries (optional)

whipping cream (optional)

mint leaves (optional)

Combine all ingredients in a large mixing bowl and pour into a greased and floured bundt pan. Bake at 350 degrees of one hour or until edges start to pull away from the pan.

You can use a fun bundt pan shape to make this cake look like you went to a lot of work (when you really didn’t). I like to 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. You can dust it with powdered sugar or cocoa powder or top with festive sprinkles. You can also pour on caramel sauce and serve while the cake is warm. This is especially taste when served with a side of Dulce de Leche ice cream. Trust me. It will nearly make you faint with bliss.

I like to make the cake the day before, frost it then refrigerate and serve chilled. My favorite presentation is to serve it with a dollop of whipped cream and fresh raspberries. So good!

Enjoy and Happy Entertaining!

Shanna

(aka – The Chocoholic)

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The Bombe

Have you ever wanted to create a dessert that was so beautiful, so amazing, so delicious that your guests dropped their jaws and fell all over themselves telling you what a fabulous thing you have done? Me too.  I’m sure I will find that dessert someday but in the meantime this Chocolate Bombe comes pretty close!

Although I normally would avoid any recipe with this many ingredients and steps, this dessert is worth every bit of the sweat and tears that goes into making it.  Let me warn you that it takes a little time and many mixing bowls, but give it a try. You’ll be so glad you did! If you have any chocolate addicts in your life, they will thank you, too!

Here are the steps followed by the recipe.

The Ingredients

Plastic wrap the inside of the bowl and leave plenty hanging out. Yep, that is a pink bowl MWH bought me and I love it!

First layer in the bowl. Gently press it down to the bottom.

Put in half the filling over the first cake layer.

Gently press down the layers. I promise I washed my hands first!

Cover it tightly with the plastic wrap and put in the fridge for at least an hour or overnight.

When you are ready to serve, uncover the top and invert on a platter. Then remove the remaining plastic wrap.

Pattern for the chocolate butterflies. Mine is a little freaky, so draw your own if you like.

Trace the chocolate over the pattern onto waxed or parchment paper.

Make as many butterflies as you like!

Chocolate Butterflies - look good enough to eat!

Frost with whipping cream, drizzle with chocolate frosting, top with butterflies and a berry. Ta-Da!

A peek inside the cake. Just look at all that yummy chocolate and strawberry sweet goodness.

Chocolate Bombe

1 Betty Crocker Chocolate Fudge  cake mix (18-ounce box)

1 1/3 cups water

1 /2 cup oil

3 eggs

1 quart fresh strawberries, divided

2 envelopes unflavored Knox gelatin (1 ounce)

1/2 cup frozen strawberry juice concentrate, thawed

3 cups heavy whipping cream

1 8-ounce package cream cheese, softened

1/2 cup granulated sugar

1 tbsp. vanilla extract

1/2 cup confectioners sugar

1/2 cup semisweet chocolate chips

1 tsp. oil

2 tbsp. prepared chocolate frosting

Grease and flour three 8-inch round cake pans. Prepare cake mix according to package directions. Divide evenly in the three pans and bake at 350 degrees for 20-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes then remove to wire racks to cool completely.

Reserve a few strawberries for garnish. Pureé enough of the remaining strawberries to measure 1 cup and set aside. In a small micro-wave safe bowl, sprinkle gelatin over juice concentrate; let stand for five minutes. Microwave on high power one minute. Stir until gelatin dissolves; set aside. In a small mixing bowl, beat 1 cup of the heavy cream until stiff.

In another mixing bowl, combine cream cheese, sugar and vanilla; mix well. Blend in strawberry pureé. Gradually add gelatin mixture and blend until smooth. Whisk in whipped cream; set aside.

Line a 12-cup capacity bowl with 2-3 long sheets of plastic wrap, allowing ends of plastic wrap to hang over the sides of the bowl by at least 6 inches.

Gently press one cake layer into the bottom of the bowl. Spoon about one-half of the filling over the cake layer then top with another layer of cake. Spread remaining filling over the second layer of the cake; top with the third layer of cake. Gently press down. Cover with loose ends of plastic wrap and refrigerate at least one hour (you can refrigerate over night as well).

Line a baking sheet with a piece of waxed paper or baking parchment. Place the butterfly pattern under the paper. Mix chocolate chips and oil in micro-wave safe bowl, microwave on high in 10-15 second intervals, stirring until chocolate is smooth and melted. Spoon into a pastry bag or a resealable plastic sandwich bag with the tip of a corner snipped. Trace the butterfly pattern with the chocolate. Move the pattern around the pan, tracing as many butterflies as you’d like to make. When finished, place in the freezer for at least an hour until chocolate has hardened.

When ready to serve, mix the confectioners sugar with the remaining cream until stiff. Uncover top of the bombe. Invert onto a serving platter; remove and discard plastic wrap. Frost with sweetened whipped cream.

Put prepared chocolate frosting in a microwave safe bowl and warm on high for about 15 seconds. Using a knife, drizzle chocolate over the cake in a swirling pattern. Top with chocolate butterflies and add a berry on top for garnish. Don’t let the butterflies set out of the freezer for too long before you add them to the cake as they softened quickly.

Stand back and be prepared for your guests to be dazzled by your creative culinary talents!

Happy Entertaining!

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