Chocolate Chocolate Cake with Brownie Batter Frosting

Chocolate Chocolate Cake with Brownie Batter Frosting


Serves 16?
A rich, chocolaty cake perfect for a birthday, special occasion, or just because.  A brownie layer is sandwiched between two layers of chocolate cake, and it's all wrapped in a delicious brownie batter frosting.  And who doesn't love extra chocolate chips on the outside?
Inspired by: Baby Gizmo and Beyond Frosting

Cake:
Chocolate cake mix, any chocolate flavor
Brownie mix (13x9 family size)
5 eggs (to be used for the cake and brownie mix)
Vegetable oil
One 12-oz. package of semi-sweet chocolate chips
Two (or three) 8" round pans

Frosting:
2 tsp Pure vanilla extract
1/3 cup + 1 tbsp  Unsweetened dark cocoa powder (I used Hersey’s Special Dark)
1 cup powdered brownie mix (from a box)
2 tsp Milk
3 heaping cups Powdered sugar

Garnish:

8 oz. dark chocolate chips

 

• 
• Cake Layers:
• Make the chocolate cake according to the box. Pour batter evenly into two lightly greased 9″ round pans and bake at 350 degrees for 32-37 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan for 10 minutes before transferring to a plate to cool completely.

• Brownie Layer:
  Make the brownie mix according to the package. Pour entire brownie batter into one (1) lightly greased 9″ round pan. Make sure the brownie pan is the same size as the cake pans that you used!  Bake the brownie at 350 degrees for 30-35 minutes. Watch the brownies carefully as not to overcook them but make sure they aren’t completely doughy in the center.Cool in pan for 15 minutes before transferring to a plate to cool completely. I found it was easiest to remove the brownie carefully using a wide spatula underneath.
  
  Frosting:
  Using a stand mixer, combine the softened butter and vanilla extract, beating on a medium speed until smooth.
  In a separate bowl, sift cocoa powder and brownie mix together. Yes, you must sift this! The fine powder ensures it will properly mix into your batter. I prefer to use the special dark cocoa powder because I love how the dark chocolate flavor enhances the brownie taste. Add your butter and mix on medium speed until well combined.
  Next, add 2 tsp of milk and beat into the frosting. I added the milk because it adds a real creaminess to the frosting. The frosting will be a little grainy, which is very reminiscent of actual brownie batter. I tested this frosting will several different amounts of milk, the more milk you add, the creamier the frosting will be, but it will dilute the taste of the brownie batter.
  Continue to slowly add your powdered sugar while beating on a medium speed. Your batter will be come very thick. Once you have added all of your powdered sugar, quickly add your corn syrup and continue to beat until well combined.
  Lastly, add 2 tsp hot water and increase speed to medium-high for 30 seconds until well mixed. I like to increase the speed at the end to help make the frosting a little bit lighter.
  Frost the top of the brownie layer with about 1/6 of the frosting. Sprinkle a handful of chocolate chips on that layer. Carefully place the 2nd cake layer on top of the brownie layer. Carefully frost the top and sides of the cake with the remainder of the frosting.
• 
  BEFORE THE FROSTING SETS, you need to apply the chocolate chips to the outside. Take a handful of chocolate chips at a time and firmly press against the side of the cake until most of the chips stick. Some chips will fall to the plate and you will use those to fill in the holes.
  Repeat this process around the entire cake. Take the fallen chips and the chips that you have left and fill in the holes and sprinkle on top.

Assembly:
Pick the plate you want the cake to be displayed on and start with one (1) cake layer. Frost the top of the cake layer with about 1/6 of the frosting . Sprinkle a handful of chocolate chips on that layer. (Note: Any chopped up candy – Reese’s, M&Ms, Heath Bits etc can be substituted for the chocolate chips to add another flavor!) Carefully place the brownie layer on top of the cake layer.

Egg Nog Coffee Cake

Egg Nog Coffee Cake

Serves... a lot.

A dense coffee cake with a hint of egg nog flavor... and a thick, rich, crumbly crust.  Perfect for Christmas morning!
Source: Gonna Want Seconds

For The Coffee Cake:

• 1/2 Cup - Butter, Softened
• 1 Cup - Sugar
• 2 - Large Eggs
• 1 Cup - Eggnog
• 1 Cup - Sour Cream
• 1 Teaspoon - Vanilla Extract
• 3/4 Teaspoon - Ground Nutmeg
• 2 1/3 Cups - All Purpose Flour
• 2 Teaspoons - Baking Powder
• 1/2 Teaspoon - Baking Soda
• 1/2 Teaspoon - Salt
• For The Crumb Topping:
• 1/3 Cup - Sugar
• 1/3 Cup - Brown Sugar
• 1 Teaspoon - Dried Ground Cinnamon
• 1/2 Teaspoon - Dried Ground Ginger
• 1/2 Teaspoon - Dried Ground Nutmeg
• 1 Pinch - Salt
• 1/2 Cup - Butter, Melted
• 1 1/2 Cups - All Purpose Flour
• For The Icing:
• 2 Tablespoons - Butter, Melted
• 3 Tablespoons - Eggnog
• 1 1/2 Cups - Powdered Sugar

Instructions:

1. Make the Cake: Preheat oven to 350. Spray a tube pan generously with nonstick cooking spray.
2. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in eggnog, sour cream, nutmeg and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
4. Add half of the dry ingredient into wet ingredients and blend just until mostly combined. Add the rest of the dry ingredients and blend just until combined.
5. Spread batter into prepared pan. Tap pan on counter to remove air bubbles. Set aside.
6. Meanwhile make the Crumb Topping: In a medium bowl blend sugars, spices and salt into melted butter until mixture becomes smooth. Add flour and combine thoroughly.
7. Crumble crumb mixture into big pieces over top of unbaked coffee cake.
8. Bake Coffee Cake for 35-45 minutes in preheated oven just until a cake tester inserted in the center of the cake comes out clean.
9. Cool on rack for 10-15 minutes. Place a plate on top of the cake and flip the cake over onto the plate. Place a serving plate on the bottom of the cake and flip the cake over to right-side up. Cool cake completely before icing it.
10. Make Icing: Whisk together the butter and eggnog in a small saucepan over low heat. Bring mixture to a simmer and simmer for 2 minutes, whisking constantly. Cool slightly and whisk in powdered sugar until mixture is smooth with no lumps. Drizzle icing over completely cooled cake.

Banana Cupcakes with Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting

Makes 24.

These are easy and always a hit.  Such a great cupcake!
Source: 100 Things to do with a Cake Mix cookbook

1 yellow cake mix
1 box instant banana pudding
2 extra-ripe bananas, mashed
4 eggs
1/4 c. canola oil
1 c. water

Preheat oven to 350 degrees and prepare muffin tins by filling with liners.

Mix all ingredients; beat to combine well.  Fill muffin cups, 3/4 full, and bake for 18-20 minutes until beginning to become golden brown and a toothpick comes out clean.

Let cool for a few minutes in the pan, then cool fully on a wire rack.

Cream Cheese Frosting

8-oz. block cream cheese, softened

1/2 stick butter, softened

2 t. milk

1 t. vanilla

4 c. powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.

Frost cupcakes.

Lemon Cupcakes with Raspberry Buttercream

Lemon Cupcakes with Raspberry Buttercream

Makes 24-28 cupcakes.

Mmmm, a perfect cupcake for spring.  Dense lemony cake with raspberry frosting.
Slightly adapted from: Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 22-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

2 sticks butter, softened
1 tsp vanilla extract
1/3 cup raspberry jam
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Beat butter and vanilla until creamy. Mix in raspberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Garnish with fresh raspberries, if you'd like!

Raspberry Lemon Breakfast Cake

Raspberry Lemon Breakfast Cake

Serves 24.

I don't know what happened to my photo.  :(  But here's a breakfast cake that screams spring!  It's a little labor-intensive, but the outcome is worth it.  This is a REALLY GOOD breakfast cake.  YUM.
Source: Rook No. 17


3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons salt
2 cups Dannon® Oikos® Vanilla yogurt
2 cups granulated sugar
6 large eggs
The zest of 3 lemons
1 cup canola oil
1 12 oz. bag frozen whole raspberries
1/4 cup granulated sugar

For the lemon syrup:
1/3 cup granulated sugar
1/3 cup fresh lemon juice

For the lemon cream cheese frosting:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
4 oz. cream cheese 

Preheat oven to 350 F.  Coat a 13x9 baking pan with nonstick spray, then line with parchment paper so that parchment extends over the 13" sides by several inches (allowing you to simply lift the cake from the pan once it has cooled).

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, whisk the sugar and eggs until pale yellow.  Add yogurt, lemon zest and oil and beat on low to combine.  Add dry ingredients to the wet.  Stir just to combine, so that no white streaks remain and batter is smooth.  Pour half of the batter in to the prepared pan and evenly spread with a silicone or offset spatula.

Remove frozen raspberries from the freezer.  Rinse in a colander under cold water to remove frost.  Transfer to a medium bowl and gently toss with 1/4 cup sugar.  Evenly distribute the frozen sugared raspberries over the layer of batter.  Top with remain half of batter and use a silicone or offset spatula to evenly distribute. 

Bake for 40-50 minutes (until a toothpick comes out clean of batter, or cake springs back to the touch).  Remove cake from oven and cool on a wire rack for 10 minutes.

While cake is cooling, combine the 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan.  Cook over medium-high heat until sugar dissolves and mixture is clear.  After cake has cooled for ten minutes, pour lemon syrup evenly over the entire cake (while still in pan).  Continue to cool the cake on a rack for 30 minutes.

Once cake is cool, prepare the frosting by melting the cream cheese in a medium bowl over low heat in the microwave (or a saucepan).  Whisk in the powdered sugar and lemon juice until smooth.  Using a silicone or offset spatula, spread the frosting over the entire cake.

Using the overlapping sides of the parchment as handles, gently lift the cake from the pan.  Cut in to squares and serve.

Pineapple-Coconut Angel Food Cake

Pineapple-Coconut Angel Food Cake

Serves 12-20, depending on how you cut it.

Light, summery, and perfect with a dollop of whipped cream or vanilla ice cream.  This is so easy, you have no reason NOT to make it.
Slightly adapted from: Dawn's Quilt Corner

1 box angel food cake
20-oz. can crushed pineapple, with juice
1-1/2 cups flaked coconut

Preheat oven to 350 degrees.

Stir together all ingredients in a mixing bowl.  Pour into a 13x9 baking pan that has been coated with nonstick spray.  Bake for 30 minutes.  Cool.  Serve with ice cream or whipped cream.

Sprinkle Me Happy Cake

Sprinkle Me Happy Cake

Serves 32.

A delicious cake!  I picked the recipe originally because it had some of the wee one's favorite things in it -- sweet potatoes, bananas, and pineapple.  But then, after trying it myself, I realize it was all of my favorite things too.  The taste is similar to a carrot cake merged with banana bread.  Very dense, very moist, very delicious.  I will definitely be making this again!
To make the tiny tiered cake shown above, I did the following: Cut the recipe in half.  Pour batter into a standard loaf pan and a mini loaf pan.  Of course, I threw away my sheet with the times on it, but I believe they were around 40-50 minutes for the standard loaf and 25-35 for the mini?  Once cakes have cooled, I cut each loaf in half, making 4 squares.  From those, I assembled my TWO tiered cakes... one for each of the wee one's 1st birthday parties.
Slightly adapated from: Good Housekeeping magazine, May 2012

4 eggs, lightly beaten
4 cups all-purpose flour
2-1/2 cup sugar
4 tsp. baking powder
1 tsp. salt
1/4 tsp. ground cloves
2-1/2 cups mashed ripe banana (about 5)
1-1/4 cups vegetable oil
2 tsp. vanilla
2-1/2 cups peeled, shredded uncooked sweet potatoes (about 9 oz.)
1 (8-oz.) can crushed pineapple (juice pack), drained
Your favorite buttercream frosting

Allow eggs to stand at room temperature 30 minutes.  Meanwhile, grease three 8' by 1-1/2" square baking pans.  Flour pans, shaking out excess; set aside.

Preheat oven to 350 degrees.  In very large bowl, stir together the flour, sugar, baking powder, salt, and cloves.  Stir in bananas, oil, eggs, and vanilla just until combined.  Fold in shredded sweet potatoes and drained pineapple.  Evenly divide batter among prepared pans; spread evenly.

Refrigerate one layer.  Bake two layers on one rack for 50-55 minutes, until layers are set in center when gently shaken and tops are golden.  Cool layers in pans on wire racks for 10 minutes.  Remove layers from pans.  Cool completely on wire racks.  Bake and cool third layer.

Place one layer on serving plate.  Frost top with 1 cup vanilla buttercream.  Add second layer; spread top with 1 cup buttercream.  Top with final layer.  Frost top and sides.

Lemon-Raspberry Coffeecake

Lemon-Raspberry Coffeecake

Serves 10.

A great coffeecake recipe!  Fresh, spring-y, and anything BUT dry.  I will definitely make this one again.
Slightly updated from: The Salsky Update blog

1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 c. granulated sugar
1/2 c. butter, softened
1 egg
2-3 T. lemon juice1 tsp. vanilla
3/4 c. buttermilk
2-3 T. freshly squeezed lemon juice

Cream Cheese layer:
3 oz. cream cheese, softened
1 T. freshly squeezed lemon juice
1 egg
1 c. fresh raspberries
powdered sugar (optional)

Preheat oven to 375 degrees. Lightly grease bottom of 9"-round cake pan.  Grease and lightly flour pan; set aside. For cake, in a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined. Add 1 egg, vanilla, and lemon juice. Beat on low to medium 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.

For cheesecake filling, in small mixing bowl beat cream cheese and remaining 1/4 c. granulated sugar on medium to high until combined. Add lemon juice and 1 egg. Beat until combined.

Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter, spreading to edges. Dollop remaining batter on cream cheese layer, carefully spreading to edges of pan.

Bake 20 minutes or until puffed. Gently press raspberries into cake. Reduce oven to 325 degrees.  Bake for an additional 25-28 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges of cake from pan; remove from pan. Sprinkle with powdered sugar, if desired.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Serves 8-10.

The reviews for this cake on All Recipes are great.  It went over well at The Mister's grandmother's birthday party.  I, personally, thought the cake part was a little too dry.  How to fix that?  I'm not sure.  Any ideas? 
Slightly adapted from: AllRecipes

1/2 stick butter
1 (20 ounce) can crushed pineapple with juice
8 maraschino cherries
2/3 cup packed brown sugar
1/3 cup shortening
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup reserved pineapple juice

Preheat oven to 350 degrees. Drain pineapple and reserve 1/2 cup of the juice.

Melt butter in a 9" round pan. Arrange cherries in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple.

Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.

Spread batter in pan over pineapple. Bake for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.

Pumpkin Bread

Pumpkin Bread IV

Makes 3 loaves.

Rave reviews on AllRecipes.com.  Classic bread for the autumn holiday season.  Enjoy this week.  I hope you have a lot to be thankful for.
Source: AllRecipes

3 cups canned pumpkin puree

1 1/2 cups vegetable oil

4 cups white sugar

6 eggs

4 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cloves

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45 minutes to 1 hour (mine took 70 minutes). The top of the loaf should spring back when lightly pressed.

Pusser's Rum Cake

Pusser's Rum Cake

Serves 10-12 per cake, 20-24 per recipe.

HAPPY 4TH OF JULY!
With each cake only having 1/8 cup of rum in the batter (plus the slight bit that's added as a glaze on top), these cakes definitely have a rum flavor.  Simultaneously, though, it's not quite as overwhelming as I expected.  This cake is extremely moist, and the buttery, sugary glaze gives the top the perfect bit of crunch. Serve this up with a Pusser's Painkiller for the perfect summer afternoon treat.
Source: Cruising World

1/2 cup chopped pecans (optional)
1 1/2 cups butter, softened and divided
1 (16 ounce) package light brown sugar
3/4 cup sugar, divided
4 eggs
2/3 cup milk
1/4 cup Pusser's dark rum
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons Pusser's light rum
2 tablespoons water
Sweetened whipped cream (optional)

Grease and flour 2 (6-cup) Bundt pans or 2 (9- x 5-inch) loaf pans, and sprinkle evenly with pecans, if using.
Beat 11/4 cups butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Combine milk, dark rum, and vanilla.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans.

Bake at 325 degrees for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 30 minutes; remove from pans.

Bring remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum, and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, 3 minutes. Drizzle over warm cakes, and cool completely on wire racks.

Two Notes From The Little Lady: If you are looking to cut the recipe in half, 8 oz. of brown sugar is roughly one packed AND heaping cup.

The recipe says to allow cakes to cool for 15 minutes in the pans before removing.  Since I knew it was important that the glaze be applied while the cakes were still warm, I followed the directions and attempted to remove after 15 minutes.  Bad idea.  The cake, as I had kind-of expected, wasn't ready to be removed and it fell apart.  Accidents happen.  Try, try again.
Here's my first attempt: FAILURE.

New York-Style Crumb Cake

New York-Style Crumb Cake

Makes one 13"x9" cake.

Serves 24+, depending on how you cut it.

It's my birthday today and I'm celebrating the big 2-7. Besides some traditional (and necessary) birthday cake, this coffee cake is a wonderful way to start my day.

Source: Martha Stewart Living magazine

For the crumb topping:

3-1/2 c. cake flour (not self-rising)

2/3 c. granulated sugar

2/3 c. packed dark-brown sugar

1-1/2 t. ground cinnamon

Coarse salt

2-1/2 sticks unsalted butter, melted

For the cake:

1-1/2 sticks unsalted butter, room temperature, plus more for pan

2-1/2 c. cake flour

1/2 t. baking soda

Coarse salt

1 c. granulated sugar

2 large eggs plus 2 large egg yolks

1 t. pure vanilla extract

2/3 c. low-fat buttermilk

Confectioners' sugar, for dusting

Make the crumb topping: Mix together flour, sugars, cinnamon, and 1/2 teaspoon salt in a medium bowl. Pour warm melted butter over mixture, and mix using your hands until medium to large clumps form.

Preheat oven to 325 degrees. Make the cake: Butter a 13"x9" baking pan. Whisk together flour, baking soda, and 1/2 teaspoon salt in a medium bowl.

Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and yolks, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Continue to beat until well combined.

Spoon batter into pan, and spread evenly using an offset spatula. Sprinkle crumb-topping mixture evenly over batter.

Bake until golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Transfer to a wire rack. Let cake cool slightly, about 15 minutes. Dust with confectioners' sugar. Serve warm or at room temperature.

Apple Pie Coffee Cake

Apple Pie Coffee Cake

Serves 16.

Happy birthday to my father-in-law -- one of my most loyal readers. :)

Here's some more baked goodness to celebrate the season. Whip this up before company comes, and set it out in the morning for an easy complement to coffee and/or addition to a breakfast spread.

Slightly adapted from: AllRecipes.com

cake:

1 spice cake mix

1 (21 oz.) can apple pie filling

3 eggs

3/4 c. sour cream

1/4 c. water

2 T. canola oil

1 t. vanilla extract

2 T. brown sugar

1-1/2 t. ground cinnamon

glaze:

2/3 c. powdered sugar

2-3 T. milk or cream

Preheat oven to 350 degrees.

Chop apple pie filling into smaller pieces. This isn't necessary but makes the cake easier to eat than leaving the slices whole.

Set aside 1 tablespoon cake mix and 1-1/2 cups apple pie filling.

In a mixing bowl, combine remaining cake mix, eggs, sour cream, water, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in remaining apple pie filling. Pour half of batter into a 10" bundt pan that has been coated with non-stick spray or butter/shortening.

In a small bowl, create streusel by mixing together reserved 1 tablespoon cake mix, brown sugar, and cinnamon. Sprinkle evenly over batter in bundt pan. Spoon reserved apples over batter to within 3/4" from edges. Top with remaining batter.

Bake for 48-53 minutes, or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan. Let cool completely on a wire rack.

Make glaze by combining powdered sugar and milk. Stir until smooth. Drizzle over cake (I put the wire rack - that it's been cooling on - over the sink to make for an easy clean-up since glaze will run down cake sides and through wire rack). Repeat this process, if you want, until cake is topped with your desired amount of glaze.

Pumpkin Pound Cake with Cinnamon Glaze

Pumpkin Pound Cake with Cinnamon Glaze

Serves 16.

Yum. Yum. Double yum. Did I mention yum?

Have I redeemed myself even slightly for yesterday's beyond awful photograph? This one's a little easier on the eyes, eh?

Source: Cooking Pleasures magazine

Cake:

3 c. all-purpose flour

1 T. ground ginger

2 t. ground cinnamon

1 t. baking powder

1/2 t. salt

1/4 t. ground nutmeg

1-1/2 c. unsalted butter, softened

2 c. sugar

6 eggs

1 (15-oz.) can pure pumpkin

1 t. vanilla extract

Glaze:

2 T. unsalted butter, softened

1 (3-oz.) pkg. cream cheese, softened

1 t. vanilla extract

3/4 t. ground cinnamon

1-1/4 c. powdered sugar

2-3 T. heavy whipping cream

1/3 c. coarsely chopped walnuts, if desired

Heat oven to 325 degrees. Grease a 12-cup Bundt pan with butter. Sprinkle with flour; tap pan to remove excess flour.

In a medium bowl, whisk together flour, ginger, 2 t. cinnamon, baking powder, salt, and nutmeg.

In a large bowl, beat 1-1/2 c. butter and sugar at medium speed for 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into prepared pan.

Bake 1 hour and 20 minutes to 1 hour and 30 minutes or until deep golden brown and a wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.

In a large bowl, beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon at low speed for 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts, if desired.

Cake can be made up to 2 days ahead.

Here's the naked cake, ready to be dressed. Let me tell you that there is some deep satisfaction when a cake makes a clean escape from the Bundt pan. I can also attest to the horrible feeling you get when it won't come out no matter how hard you try.

Happy Birthday Pineapple Grass!

Pineapple Upside-Down Cake... For Two!

Serves 2.

It's been one year since my first post, and after looking back on the first couple weeks, I'm happy to recognize that I've at least made a little bit of progress in terms of presentation and photographs. Not a lot... but a little. :)

To celebrate, here's a small-batch recipe for pineapple upside-down cake that you can share with your sweetie, your best bud, or if you're really into spoiling your pets, your furry friend. It's a real treat.

Source: Small-Batch Baking cookbook

3 T. unsalted butter, at room temperature

1/3 fresh diced pineapple

1 T. packed light brown sugar

3 T. buttermilk

1 T. light rum

Yolk of 1 large egg

1/2 t. pure vanilla extract

1/3 c. all-purpose flour

1/3 c. granulated sugar

1/8 t. baking soda

1/8 t. salt

Preheat oven to 375 degrees.

Place 1-1/2 t. (1/2 T.) of butter in each of 2 small ramekins. You can also use two muffin cups from a jumbo pan, 3/4 c. capacity. Bake until the butter is bubbly and beginning to turn golden, about 1-2 minutes.

Meanwhile, mix the pineapple with the brown sugar in a small bowl. Remove the ramekins from the oven and spoon the pineapple mixture over the butter, dividing it evenly between them. Set the ramekins aside.

Place the buttermilk, rum, egg yolk, and vanilla in a small bowl and whisk to mix.

Sift the flour, granulated sugar, baking soda, and salt together into a medium-size mixing bowl. Add the remaining 2 T. of butter and half of the buttermilk mixture. Beat with a hand-held electric mixer on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat until the batter is lightened and has slightly increased in volume, 45 seconds. Scrape down the sides of the bowl. Pour in the remaining buttermilk mixture and beat on medium speed until well blended, 20 seconds. Scrape down the sides of the bowl.

Spoon the batter over the pineapple in the ramekins, dividing it evenly between them, and then smooth the tops.

***If you are using a jumbo muffin tin, fill the empty muffin cups half-way with water to prevent them from scorching.

Bake the cakes until a toothpick inserted in the center of one comes out clean, about 17-22 minutes.

Remove the ramekins from the oven and place on a wire rack to cool for 5 minutes. Place a large plate over the ramekins and invert the cakes onto the plate. Serves with vanilla ice cream, if desired.

Hummingbird Cake

Hummingbird Cake

Serves 12.

A great change from the normal layer cake! And for as fancy as it turns out, one would think it requires more work than it actually does. I omitted the nuts, but added coconut. The whole family loved it!
Source: Paula Deen Celebrates!

For the Cake:
3 c. self-rising flour
2 c. sugar
3/4 c. vegetable oil
1/2 c. finely chopped pecans, optional
2 very ripe bananas, mashed
8-oz. can crushed pineapple, with juice
1 t. pure vanilla extract
1 t. ground cinnamon
4 large eggs, beaten

For the Frosting:
1 lb. powdered sugar
8-oz. pkg. cream cheese, softened
6 T. unsalted butter, softened
1 t. pure vanilla extract
1 T. milk, or more if needed
1/2 c. finely chopped pecans, optional

Little Lady Addition:
Coconut!



Preheat oven to 325 degrees. Spray (3) 8" round cake pans with non-stick spray. If your pans tend to stick, lightly flour as well.

In a large bowl, stir to combine flour, sugar, oil, pecans, banana, pineapple, vanilla, cinnamon, and eggs.

Divide batter evenly among prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when lightly touched with your fingertips, 26-28 minutes.

Transfer pans to a wire rack to cool for 10 minutes, and then invert cakes onto wire racks to cool completely.

Prepare frosting using an electric mixer. Combine cream cheese, butter, vanilla, and milk. Slowly cream in powdered sugar. Add more milk, if necessary.

Frost cake - in between each layer and all sides and top. Add coconut, if desired.

Big Bad Chocolate Muffins

Big Bad Chocolate Muffins

Makes about 28 muffins.

A rich way to start your morning, a satisfying addition to your afternoon coffee, or a post-dinner dessert. However you choose to eat it, you'll enjoy it.

Source: Cupcakes! From the Cake Mix Doctor

28 muffin/cupcake liners

1 pkg. (18.25 oz.) chocolate cake mix

1 pkg. instant chocolate pudding mix

1 container (6 oz.) low-fat vanilla yogurt

3/4 c. water

1/2 c. vegetable oil

3 large eggs

2 c. semisweet chocolate chips (1 "regular" size bag)

Preheat oven to 400 degrees.

Line muffin tin with liners.

Place cake mix and pudding mix in a large bowl; mix together and make a well in the center. Place the yogurt, water, oil, and eggs in a small mixing bowl and stir with a fork to break up the egg yolks. Pour the yogurt mixture into the well of the muffin mix. Stir the wet and dry ingredients together with a wooden spoon to just combine, about 30 strokes. Fold in the chocolate chips and stir another 10 strokes until just combined.

Spoon batter into each prepared muffin cup, filling it about three quarters of the way full. Bake for about 20 minutes.

Cool on a wire rack.

Cookies & Cream Ice Cream Cake

Cookies & Cream Ice Cream Cake

Serves 4-6.

Happy 26th Birthday to The Mr.! When I asked him what he wanted for his birthday dessert, he requested an ice cream cake. When I asked him what flavors, he responded, "Oreo." The thought of going out and buying an ice cream cake disappoints me, because I like to think that a homemade version contains more birthday love. And the nice thing about The Mr. is that he isn't too picky when it comes to sweets. We could celebrate his birthday without said ice cream cake, and he'd probably be fine with it. But me? I wouldn't be. A birthday is NOT a birthday unless a rousing chorus of "Happy Birthday" is sung with lit candles poking out of a birthday dessert. Last year, I made him this, but I wanted to try something new this year. Here's my creation:

Marble Cake:

1/4 c. softened butter (1/2 stick)

1/2 c. white sugar

1/2 c. milk

1 egg

1/2 t. vanilla extract

1 c. all-purpose flour

1 t. baking powder

1/4 t. salt

1 t. cocoa

Preheat oven to 350 degrees. Grease a 8" round cake pan. Combine butter and sugar, beat well. Add in milk, egg, and vanilla; beat on medium for 2 minutes. Reserve 3/4 c. batter and stir in cocoa. Pour remaining batter into pan; swirl in spoonfulls of cocoa batter with a knife. Bake for 18-20 minutes, or until a toothpick comes out clean.

Cool. Because I wanted a smaller, more proportional cake, I cut an approximate 5" circle from the middle of the cake:

Oreo Fudge Center:

4 Oreo cookies

1/4 c. chocolate fudge

In a food processor, process Oreos until fine crumbs. Remove from food processor and mix in chocolate fudge. Spread on top of cake layer.

Ice cream Layer:

2 c. cookies 'n cream ice cream

Spread on top of chocolate fudge layer:

"Frosting:"
Whipped topping

Sprinkles, if desired

Frost and decorate:

Chocolate Chip Banana Cupcakes

Chocolate Chip Banana Cupcakes

Makes 24 cupcakes.

A tasty twist on a classic bread.

1 yellow cake mix

1 box instant banana pudding

2 extra-ripe bananas, mashed

4 eggs

1/4 c. vegetable or canola oil

1 c. water

1 c. mini chocolate chips

powdered sugar, for dusting

Preheat oven to 350 degrees.

Mix together cake mix, banana pudding mix, bananas, eggs, oil, and water. Stir in mini chocolate chips.

Spoon in muffin pans that have been prepared with liners.

Bake for 18-19 minutes or until golden brown and a toothpick comes out clean.

Cool on a wire rack. Dust with powdered sugar, if desired.

A Note From The LL: If baking in mini loaf pans, set baking time to 35-38 minutes. Mini muffin pan? 13-15 minutes.

Fresh Apple Cake

Fresh Apple Cake

Autumn is a season with seemingly endless possibilities of foods to cook and bake. There are so many foods that just scream FALL, football, changing leaves, and crisp air. This is yet another one of those recipes. The real story behind this cake is that it was supposed to be a bundt cake. Well, that bundt cake was an epic fail. But the cake that had baked inside that bundt was moist, flavorful, and too good to be included under the miserable label "failure." So, I instead made it a 13x9 pan. And since cake is not cake unless it's frosted, I added some of that as well.

3 c. peeled, diced apple (I used 1 medium granny smith and 1 large honeycrisp)

2 T. sugar

2 t. cinnamon

3 c. flour

3 t. baking powder

1/2 t. salt

1 c. sugar

1/2 c. brown sugar

1 c. vegetable oil

2-1/2 t. vanilla

4 eggs

cream cheese icing

Preheat oven to 350 degrees.

Combine apple, 2 T. sugar, and 2 t. cinnamon and toss to evenly coat.

In a separate bowl, combine flour, baking powder, and salt.

Cream sugars and vegetable oil in a mixing bowl. Beat in eggs one at a time. Mix in vanilla.

Fold in apple mixture and pour into a greased 13x9 square baking pan.

Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Frost with cream cheese icing.