Chocolate Cobbler

Have you ever had a chocolate cobbler? 

It's thick, dense, rich, warm, oozy-gooey, and

wonderful. And did I mention it makes it's

 own chocolate fudge sauce?

You can whip one up anytime. It's fast, it's easy
and you probably have all the ingredients in
the house. Start by putting 6T of  butter
 in an 8X8 pan in a 350º oven

 while it preheats. Meanwhile,
mix the dry ingredients in a bowl.

Now whisk in the milk and vanilla. 

The batter will be thick.

Remove the pan with the now melted butter 

from the oven and scoop the batter on top. 

Do Not Mix!

Combine the 1 C sugar and 4 T cocoa and sprinkle

on top of the batter. Do Not Mix!

Now pour the 1-½ C boiling water evenly over 

the top. Do Not Mix!

It will remind you of making mud pies as a child.

Pop back in the 350º oven for 30-35 minutes or

until the top is set and your whole house

smells like chocolate heaven.

Ok, so this one is very similar to my

 Hot Fudge Sundae Cake. This cobbler uses

butter, so the flavor is richer.

Without ice cream for me.

With ice cream for Larry.

Scoop up the warm fudge sauce on the bottom.

 I reheat any leftovers in the  microwave. 

Gets it nice and warm and saucey again. 

it's a nice recipe when you're entertaining.

I think of it as an old-fashioned summer,

after a cook-out dessert. Great with ice 

cream or whipped cream and...

perfect with a tall glass of cold milk!

Chocolate Cobbler

BASE

6 T butter

1 C flour

½ C sugar

¼ t salt

2 T baking cocoa

2 t baking powder

 ½ c milk

 1 t vanilla

TOPPING

1 C sugar

4 T cocoa

(½ C chopped pecans, optional)

1-½ C boiling water 

Melt the butter in an 8X8 pan in

a 350º oven. Meanwhile combine

the flour, sugar, salt, cocoa, and baking

powder in a medium bowl. Whisk in the

 milk and vanilla until smooth. In another

small bowl combine the remaining 1 C sugar

and 4 T cocoa.  Pour the batter over the

melted butter, do mot mix. Sprinkle the sugar,

cocoa mixture evenly over the top, do not mix.

Pour the boiling water over the top, do not mix.

bake @350º for 30-35 minutes, until the top

 looks set. Let cool for 10 minutes and serve

warm with vanilla ice cream. Spoon the chocolate

 sauce from the bottom of the pan over each

 serving. *Double the recipe for a 9X13 pan

and bake for 40-45 minutes.

Enjoy!

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Hot Fudge Sundae Cake

Here's another treat for chocolate lovers.

Everything you love about a hot fudge sundae is

in this warm chocolate cake.  It makes it's own 

fudge sauce on the bottom as it bakes.
And its so easy to whip up. 

You probably have all the ingredients already.

 Whisk to combine the flour, sugar, cocoa, 

salt, and baking powder.

 Add the milk, oil, and vanilla, whisk until smooth.

 Spoon into the pan.

I use the same batter bowl to mix the

sugar and cocoa for the topping. 

 Whisk the toping ingredients.

Try adding the chopped nuts to just half the cake

 toping and see how you like it. Good both ways!

                                  Sprinkle the topping mixture evenly over

                                             the batter. Do not mix.

You can make the cake up to this point and store it

until you want to bake it. Then just pour the hot

 water over the top and bake. Do not mix.
It's nice when you are having company
and want to serve the cake to be just

baked and warm in time for dessert.

                                        Bake @350º for 30 minutes,
                                            until the top looks set.  

 

 Cool 10 minutes and serve warm.

Spoon warm cake into dessert dishes. 

Top with vanilla ice cream.

  Scoop sauce from the pan over each serving.

Hot Fudge Sundae Cake

1 C flour

½ C sugar

2 T baking cocoa

2 t baking powder

¼ t salt

Whisk to combine ingredients in a medium bowl.

Then add:

½ C milk

3 T oil

1 t vanilla

Mix until smooth. Pour into a 9" square pan or 
pie pan. Then combine:

1 C brown sugar

4 T cocoa

(½ C chopped nuts, optional)

Mix in the bowl and sprinkle evenly over the top.

(you can make the cake ahead up to this point)

Then pour:

1-½ C hot water

over the batter and do not combine. 

Bake @350º for 30 minutes. Until the top 
looks set.  Double the recipe for a 9X13  pan
 and bake for 40-45 minutes.

Serve warm with vanilla ice cream. 
Spoon sauce from the bottom of 
the pan over each serving.

Enjoy!

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"Tunnel Of Love" Chocolate Bundt Cake ( Chocolate & Cheesecake Bundt Cake)

The Tunnel Of Love bundt cake.

No more deciding if you want cheesecake
or chocolate cake for dessert! That dilemma
has been solved with this decadent cake.
This is a chocolate cake with a chocolate chip
cheesecake filling and chocolate ganache icing!

 Shall we begin?

 Mix up the cake batter in a large bowl.

 Mix up the cheesecake filling
in a medium bowl.

 Stir in the mini chocolate chips.

 Layer ½ to ¾ of the cake batter into the
sprayed pan. Add the cheesecake filling in the
center keeping it away from the sides.

 Add the remaining cake batter.

 Bake for 45-50 minutes until the cake
tests done with a skewer.

 Let cool in the pan for 20 minutes before
inverting onto a cake platter. Let cool.

For the chocolate ganache icing,
micro the chocolate chips in the cream.

Stir until smooth and let cool a bit.

Glaze the cake.

Tempt everyone that passes.

Love at first bite! So delicious!

Chocolate cake...yum. Cheesecake...yum.

Chocolate Chips...yum. Chocolate Ganache...yum.

I think we have a winner!

"Tunnel Of Love" Chocolate Bundt Cake

Cake Batter

1 box chocolate cake mix

1 box instant chocolate pudding

1-¼ C water

½ C oil

3 XL eggs

In a large bowl mix all ingredients with

 an electric mixer for 3 minutes.

Cheesecake Filling:

8 oz cream cheese, room temperature

1 egg

⅓ C sugar

1 t vanilla extract

1 C mimi chocolate chips

Use the electric mixer to whip the cream

 cheese, egg, sugar, and vanilla until light

 and creamy. Stir in the chocolate chips. 

Ganache Frosting:

1 C chocolate chips

½ C heavy cream

Microwave for 40 seconds. stir until

melted and smooth. Let cool 10 minutes.

Drizzle over the top of the cake. Let it

set for 20 minutes before slicing. 

Layer about ¾ of  the cake batter into a
sprayed bundt pan. Carefully spoon on the
cheesecake filling around the middle, being
careful not to let it touch the sides of the pan.
 Top with the remaining batter. Bake @350º
 for 45-50 minutes, until a toothpick inserted
near the center comes out clean. Let cool
in the pan for 20 minutes before inverting
onto a plate. Let cool completely

before frosting or just dusting with
powdered sugar. 

Enjoy!

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Pistachio Cinnamon Swirl Bundt Cake

My cake for March is Pistachio Bundt cake.

It's greenish tint makes it just right for 

Spring and especially St. Patrick's Day.

We love having cake in the house over the weekend.

Keeps well covered on a cake plate.

And sits on the kitchen island just
asking you to cut a piece.

This one is easy because it uses

cake mix and instant pudding mix. 

 Mix the cake ingredients in a large bowl.

Beat with an electric mixer for 3 minutes.

Cover the bottom of a sprayed bundt pan

with about an inch of batter.

 Combine the nut filling in a small bowl. 

Sprinkle half of the cinnamon nut filling mixture

 evenly on the batter. 

Add another layer of batter and sprinkle with

all but 2 T filling. 

 Bake at 350º for 45 minutes until cake tests

 done when lightly touched. Remove from oven

and let cool for 10 minutes before inverting.

 Let cool.

 You can simply dust with powdered sugar.

Or...you can make a drizzle icing.

 Combine the icing ingredients in a small bowl.

 Drizzle over the cake and sprinkle the top with

the remaining 2 T cinnamon-sugar-nut mixture.

 Two nice cinnamon, nut swirls. I have made this

without nuts, just cinnamon sugar, but it's 

better with them. 

 Gives it a nice coffee cake taste.

Pistachio Cinnamon Swirl Bundt Cake

1 box yellow cake  mix

1 box pistachio instant pudding, (3.4oz)

1 C club soda, 7-up, or water

½ C oil

3 XL eggs

½ t almond extract

Mix cake ingredients in a large bowl. 

Beat for 3 minutes until smooth.

Filling

½ C sugar

½ C chopped pistachios or pecans

1-2 t cinnamon

mix together in small bowl

Icing

1 C powdered sugar

2-3 T milk

2 T soft butter

drop almond extract (¼t)

pinch cinnamon (¼t)

Mix until smooth in small bowl

Directions

Layer the bottom of a sprayed bundt pan

with cake batter. Sprinkle ½ of the cinnamon

nut mixture evenly over the batter.

Add another layer of batter to cover the nuts.

Add all but 2 T of the remaining nut mixture.

Spoon on the remaining batter, smoothing 
evenly. Bake @350º for 45 minutes until the
 cake springs back when lightly touched. 
Let cool for 10 minutes then invert onto 
a cake plate. Let cool completely.

Drizzle with icing and sprinkle the top
 with the remaining cinnamon-nut mixture.

Enjoy!

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