Hot Fudge Cake

YUMMMMMMMMM


Hot Fudge Cake
1 cup Flour
¾ cups Granulated Sugar
2 Tablespoons Cocoa
2 teaspoons Baking Powder
sprinkle of cinnamon
¼ teaspoons Salt
½ cups Milk
2 Tablespoons Vegetable Oil
1 teaspoon Vanilla
1 cup Brown Sugar
¼ cups Cocoa
1-¾ cup HOT TAP WATER
Preparation Instructions
Heat oven to 400 degrees. Mix first six ingredients (flour through salt) in an ungreased square 9 x 13 pan. Mix in milk, oil and vanilla and stir with whisk until smooth. It will look like brownie batter. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup of cocoa. Pour the hot tap water over the top. Bake for 20 to 25 minutes until center is almost set. Let rest about 10 minutes. While still warm, spoon into dishes and top with ice cream. Spoon sauce from the pan over the cake and ice cream.

Cream Cheese Pound Cake

I'm gonna serve this with fresh strawberries. MMMMmmmm.
On the way into the oven. I wasn't sure how much this would rise so I used a bundt pan and one loaf pan. I'm thinking 2 loaf pans would have worked. Once I get it out of the oven I will find out for sure if it was neccisary to have a bundt and loaf pan. Better safe than sorry!


Cream Cheese Pound Cake
3.5 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

Preheat oven to 325 degrees.
Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheesea nd sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.

Pour into two greased and floured 9 X 5 loaf pans.


Bake for about 60 minutes or until done.




I opted for a general powdered sugar glaze laced with apricot preserves!

HERSHEY'S "RIDICULOUSLY CHOCOLATE" Chocolate Cake

This cake is to die for but its soo rich! You will have a DEFINATE LOVE HATE RELATIONSHIP WITH IT. You will hate how rich it is and that it makes you sick, but you will love how good it tastes!
Right out of the oven before the stupid stupid icing..
alt="Photobucket">


HERSHEY'S "RIDICULOUSLY CHOCOLATE" Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

German Chocolate Cheesecake

Besides red velvet cake, German Chocolate is my husbands fav. Cheesecake is my fav so this combines the best of both worlds. My kids licked their plates..and um so did Kyle ;)

This is TO DIE FOR!!!!!!!!!!!!! We had it warm but I bet its even better cool!




German Chocolate Cheesecake
INGREDIENTS
1 (18.25 ounce) package German chocolate cake mix
2 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten
1 tsp vanilla


FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans
Add to Recipe Box
My folders:


Add to Shopping List
Customize Recipe
Add a Personal Note


DIRECTIONS
Prepare cake batter according to package directions; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
Pour half of the cake batter into a greased 13-in. x 9-in. x 2-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter or until a toothpick inserted near the center comeover top; spread to edge of pan.
Bake at 350 degrees F for one hour until a toothpick comes out crumbly.




For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cool and stir over medium-low heat until thickened and a thermometer reads 160 degrees F. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

Long time NO post!

Sorry about that. But to make it up to you, I have a dangerous, warm and yummy dessert. That is so easy a child could do it (at least the mixing part)

WARNING: Disclaimer:
This is not in any shape or form low fat. Nor can it be. BUT I did use fat free caramel apple dip if that counts? Ok so it does count. Take my word for it. I can guarantee that next time it won't be fat free tho lol!!!




My version of the MOST DANGEROUS CHOCOLATE CAKE, EVER!


1 coffee mug, I used a tall one

4 Tbsp. cake flour or just regular flour

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg 3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

I didn't use choco chips, because I'm out. But I did however have little containers of fat free caramel apple dip. I used half of one, but I think a whole one would be better!!
3 Tbsp. chocolate chips, optional

Spray mug with pam

Add dry ingredients to mug, mix well with a fork.

Add egg, mix thoroughly.

Pour in milk and oil and vanilla, mix well.

Here I dropped the caramel dip in. It might be better drizzled on top of the finished cake though.

Add chips, if using.

Put mug in microwave, and cook for three minutes. I put mine on a small saucer just in case. Cake will rise over top of mug, if using a small one. Mine did not. Do not be alarmed!

Allow to cool a little; tip onto a plate if desired. Eat!


And WHY is this the most dangerous cake recipe in the world?Because now we are all only 3 minutes away from chocolate cake anytime of the day or night!!!

The options for add-ins are ENDLESS! I am thinking about walnuts or pecans or reese cups or heath bars or anything!!!!

Aloha Cake

This is one of the moistest, most flavorful, cool, creamy cakes ever! Very summery and tropical. Not to mention easy!

Aloha Cake




1 yellow cake mix
1 1/4 cups cold milk
1 pkg instant vanilla pudding mix, small box
1 can crushed pineapple, drained, 10 oz
1 envelope Dream whip
1 3 oz package of lite cream cheese
1/4 cup sugar
1/2 tsp vanilla
2 cups toasted coconut

Prepare and bake yellow cake mix in buttered and sugared 9x13 pan. I used Pam butter spray and sprinkled about a tsp or 2 of sugar to coat. Cool.

In a bowl, whisk your milk and pudding. Stir in pineapple. Spread over cake. Sprinkle half of toasted coconut on top.

Prepare dream whip according to box. Set aside.

In mixing bowl, beat cream cheese, sugar and vanilla until smooth.

Beat in 1 cup dream whip.

Spread over pudding.

Fold in remaining dream whip.

Spread over pudding/pineapple layer.

Sprinkle with toasted coconut.

Cover and refrigerate for an hour or two until cool. Just gets better the longer it sits.