Cake Mix Banana Bread

I'm not even sure where I heard about this recipe.  It is SO simple, you don't even need to write it down:)  It is quick, easy and yummy!!



Cake Mix Banana Bread

Ingredients:

1 cake mix (I used yellow)

2 eggs

1 cube of butter, melted (1/2 cup)

5 bananas

Directions:  Preheat oven to 350 degrees.  Mix all ingredients together, I didn't even mash my bananas before adding them to the mixer.  I just broke small pieces off the banana and added them piece by piece as the mixer was mixing.  Pour into 2 greased loaf pans.  Bake at 350 for 45 minutes.  I always allow my bread to cool for ~5 minutes when I take it out of the oven and then take it out of the pan to continue cooling.

Paula Deen's Volcano Cake

I LOVE this cake!!  I first had it when my sister-in-law made it.  Hers looked prettier though.  She is REALLY good at making food look pretty.  This cake is rich and I think that next time I will make it in two square pans, so that I can give one away...it's really good and my will power is not that good!  I really like the pecan, coconut 'crust' ... mmmmm....really!  Thanks Paula Deen!

those holes left by the cream cheese....they soak up the glaze nicely.....

I split this piece open so that you could see the yummy insides:)

I used my small cookie scoop to distribute the cream cheese mixture. (I had a lot of the cream cheese mixture leftover, you could do your scoops closer together if you would like)

Paula Deen's Volcano Cake

Ingredients

Cream mixture:
8 ounces softened cream cheese
1 stick butter, room temperature
2 cups 4X or 10X sugar(I don't know what 4X and 10X sugar is, I used powdered sugar)

Cake:
1 cup sweetened coconut flakes
1 cup pecans
1 (18.25-ounce) box German chocolate cake mix, prepare by following directions on box
10 bite-sized almond and chocolate covered candy or candy of choice

Glaze:
4 tablespoons butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract

Directions

For the cream mixture:
Beat ingredients together with an electric mixer. Set aside until ready to use.

Cake:
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.

Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.

Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.

For the glaze:

In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners' sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.

Hot Fudge Cake

MMMmmmmm.....I like cake that makes it's own sauce.  Serve this with some ice cream and you will be happy!

Hot Fudge Cake

Ingredients:

1 c. all-purpose flour

3/4 c. sugar

6 T. cocoa, divided

2 t. baking powder

1/4 t. salt

1/2 c. milk

2 T. vegetable oil (I actually use canola)

1 t. vanilla

1 c. packed brown sugar

1 3/4 c. hot water

Directions:  In a medium bowl, combine flour, sugar, 2 T. cocoa, baking powder and salt.  Stir in milk, oil and vanilla until smooth.  Spread into an ungreased 9 inch square baking pan.  Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.  Bake at 350 for 35-40 minutes.  Serve warm.  Top with whipped cream or ice cream if desired.  Yield:  9 servings.

Banana Cake with Cream Cheese Frosting

I haven't had banana cake since the occasional office party when we lived in Oregon. I love it and was SO happy when I saw it at Gourmified. I didn't get a good picture of mine. You should go check out Lisa's picture of her cake here(seriously SO pretty!). If you have some bananas that are past their prime and turning black...try this recipe.

Banana Cake with Cream Cheese Frosting

Ingredients:

• 2 1/2 c. flour
• 1 1/4 tsp. baking powder
• 1 tsp. salt
• 1 2/3 c. sugar
• 1 1/4 tsp. soda
• 2/3 c. butter, at room temperature
• 4 mashed bananas, large
• 2 large eggs
• 2/3 c. buttermilk or plain yogurt
• 2/3 c. chopped nuts (optional)
• 1 tsp. vanilla

Directions: Preheat oven to 350 degrees. Sift together: flour, baking powder, salt, sugar and soda. Then add: butter, and bananas. Beat thoroughly, then add: eggs, buttermilk, chopped nuts and vanilla. Mix until well combined. Pour into a greased & floured 9x13 pan. Bake at 350 degrees for 40 minutes. When cooled, top with Cream Cheese frosting. Recipe below.

Cream Cheese Frosting

Ingredients:

• 8oz. cream cheese, at room temperature
• 2 c. powdered sugar
• 2 tsp. vanilla
• 1/2 c. butter

Directions: Combine all ingredients until smooth.

Hot Chocolate Cake

I cut this recipe from a Real Simple magazine years ago...2005. I found it in a file the other day and couldn't wait to try it. The original recipe shows this baked in a mug. I bought some mugs, but didn't know for sure if they were oven safe or not....so I made it in my 10-inch springform pan. This cake is rich and super yummy. I am definitely going to find some oven safe mugs or ramekins to make this in next time. The cake was messy and hard to dish out, so the individual servings would be great!! I will definitely be making this again!

Messy to dish up, but SO yummy!!

Hot Chocolate Cake

Ingredients:

• 8 T unsalted butter, plus extra for coating
• 3 T all-purpose flour, plus extra for dusting
• 1/2 cup sugar, plus extra for dusting
• 10 ounces semisweet chocolate, coarsely chopped
• 4 large eggs
• 1 large egg yolk
• 1 t vanilla extract
• 1/4 t salt
• 1/2 cup mini marshmallows
• 2 T unsweetened cocoa powder

Directions: Preheat oven to 375 degrees. Generously butter, flour and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware. Wipe the rims clean. Place the 8 T of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes. Using a handheld mixer(I just used my kitchen-aid), beat the eggs, yolk, vanilla, salt and 1/2 cup sugar at the highest speed until the volume doubles and mixture becomes foamy, about 5 minutes. Stir the 3 T flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated. Ladle the batter into each cup until it's about 1/2 inch from the rim. Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2-4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.

To make a cake instead....butter, flour and sugar a 10-inch springform pan. Pour batter into pan and bake for 22-25 minutes or, if you prefer a more gooey center, bake for 17-20 minutes. Remove from oven, cover with marshmallows and bake for another 2-4 minutes.

Hot Fudge Cake

I LOVE hot fudge cake! The steam really got to my camera lens:)

Hot Fudge Cake

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup sugar
• 6 T cocoa, divided
• 2 t baking powder
• 1/4 t salt
• 1/2 cup milk
• 2 T vegetable oil
• 1 t vanilla
• 1 cup packed brown sugar
• 1 3/4 cup hot water

Directions: In a medium bowl, combine flour, sugar, 2 T cocoa, baking powder and salt. Stir in the milk, oil, and vanilla until smooth. Spread in an ungreased 9 inch square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35-40 minutes. Serve warm. Top with whipped cream or ice cream, if desired. Serves 9.

Zucchini, Zucchini, Zucchini.....bread and cake

One of my husband's clients brought him this load of veggies. Check out that zucchini on top! I started shredding the zucchini and got 10, yes 10 cups of shredded zucchini from the one LARGE zucchini and that is after I took the center seeds out. This zucchini was quite mature so I took the seeds and spongy center out. I still have 5 cups of the shredded zucchini in my freezer:) I found both of these recipes at allrecipes.com. I followed the chocolate cake recipe as written and made minor changes to the zucchini bread. I was very surprised by the chocolate cake. It is very moist and delicious. At first my 8 year old didn't want to even taste it because it had zucchini in it. When he finally decided he could try a bite, he loved it!!

Oatmeal Cinnamon Zucchini Bread

Ingredients:

• 3 cups all-purpose flour
• 1 cup quick oats
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/3 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup cinnamon chips

Directions: Grease and flour two 8 x 4 inch pans(I used 4 mini loaf pans). Preheat oven to 325 degrees F (165 degrees C). Stir together dry ingredients in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini and cinnamon until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Original recipe

Chocolate Zucchini Cake
Ingredients:

• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• 3/4 cup chopped walnuts, optional

Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan(I used a bundt pan). In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts(I left the nuts out because I didn't have any on hand) and zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting(I just dusted with some powdered sugar).

Original Recipe