Cake: 1 cup butter 1 cup water ¼ cup cocoa 2 cups sugar 2 cups flour ⅛ teaspoon salt 2 eggs 1 teaspoon baking soda ½ cup sour cream 1 teaspoon vanilla Icing (recipe below) Icing: ½ cup butter ¼ cup cocoa ¼ cup plus 2 tablespoons milk 1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy) ½ teaspoon vanilla Chopped Pecans (optional) How to make it : For the cake: In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long. In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda. Add the butter mixture to the dry ingredients. Careful, it’s hot. Add the sour cream and vanilla and mix well. Pour into a sheet cake pan or jelly roll pan. Bake at 350 degrees for 20 minutes. For the icing: In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil. Immediately remove from heat and combine with confectioners sugar and vanilla. Mix well with a mixer to remove lumps. Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together).
FOR CRUST: 6 cups Rice Krispies cereal ¼ cup salted butter 1 pkg miniature marshmallows FOR FILLING: 1 (8 oz) pkg cream cheese, softened ½ cup sugar 1 tsp vanilla extract 1 (7 oz) jar marshmallow creme/fluff 1 (8 oz) pkg Cool Whip, thawed FOR GARNISH: Whipped cream Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box) Instructions Liberally grease a 9″ or 10″ springform pan with cooking spray. Set aside. In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes. While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined. Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.
INGREDIENTS CHOCOLATE CAKE 15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box 14 oz sweetened condensed milk 1 cup semi sweet chocolate chips CHOCOLATE WHIPPED CREAM TOPPING 2 cups heavy whipping cream 1/2 cup powdered sugar 1/4 cup + 2 tbsp cocoa 1/2 tsp vanilla extract mini chocolate chips chocolate sauce
INSTRUCTIONS 1. Bake cake according to box directions in a 9×13 cake pan. 2. Once cake comes out of the oven, poke holes all over the top of the cake. 3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute. 4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate. 5. Pour chocolate mixture over the cake and spread to fill in holes. 6. Set cake aside to cool, about an hour, then refrigerate until completely cooled. 7. To make whipped topping, whip heavy cream until it begins to thicken. 8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form. 9. Spread whipped topping evenly over cooled cake. 10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.
2 cups of flour1 1/2 tsp baking soda1/2 tsp salt1 cup of sugar (I used a little less)1/4 cup oil (I used vegetable)4 ripe bananas, mashed1/4 cup water1 tsp vanilla
How to make it
Preheat oven to 350 degrees F. Lightly grease a 9 in square baking pan.In a small bowl, combine the flour, baking soda and salt. In another bowl whisk together the sugar, oil and then add the bananas. Add water and vanilla, stirring to combine.Add the flour mixture and mix together just until wet.Bake for 45 to 50minutes or until a toothpick inserted in center comes out clean.
Dough Ingredients:3¼ cups flour2 tsp instant yeast¼ cup white sugar½ teaspoon salt1 egg¼ cup water¾ cup milk⅓ cup butter, softenedFilling Ingredients:21 ounce can Lucky Leaf Strawberry Pie Filling2 teaspoons cinnamon½ teaspoon sugarLemon Cream Cheese Frosting:4 ounce cream cheese, softened3 Tablespoons butter, softened1 cup powdered sugar¼ cup half and half2 teaspoons lemon juice1 Tablespoon lemon zest (one lemon)1 teaspoon vanillaAdvertisement
To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick. Spread strawberry pie filling evenly on top of the dough. In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling. Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan and cover with a damp cloth and let rise for 30 minutes.Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.To make the glaze: Beat together the cream cheese, butter, and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and enjoy!
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature*
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature*
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)*
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)*
3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: semi-sweet chocolate chips
Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
1 cup chopped Golden Oreos 10 regular cookies, 116g
Golden Oreo Cake:
Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Gently fold in chopped Oreos.
Pour batter into prepared pans and bake for about 30 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
FOR THE CAKE: 1 ½ cups (285g) granulated sugar ½ cup (118 ml) vegetable oil 3 large eggs 1 tablespoon (15 ml) pure vanilla extract ½ cup (118 ml) light sour cream 2 cups (280g) all-purpose flour ½ cup (55 g) natural unsweetened cocoa powder 1 tablespoon (5g) espresso powder (optional) 2 ½ teaspoons (9 g) baking powder ½ teaspoon (2 g) baking soda 1 teaspoon (5 g) salt 1 ¼ cup (355 ml) coffee
FOR THE FROSTING: 3 cups (689g) unsalted butter 1 ½ cups (167g) cocoa powder (natural unsweetened or dutch processed) 9–10 (1171 g) cups powdered sugar 3–4 tablespoons (44-58ml) heavy whipping cream 1 tablespoons (15ml) Rodelle pure vanilla extract Pinch of salt
FOR THE GANACHE: 2 ounces (56g) dark chocolate 6 tablespoons (88ml) heavy whipping cream
FOR THE CAKE: Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined. In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
FOR THE FROSTING: Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar. Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1/2 tablespoon at a time.
FOR THE CHOCOLATE GANACHE: In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
TO ASSEMBLE THIS CAKE: Level the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that. Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top. Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. Refrigerate the cake for 15-20 minutes. Use a spoon or piping bag to drizzle the ganache along the edges of the cake. All the ganache to set completely. To pipe the rosettes on top, use a large piping bag, fill the piping bag with the remaining frosting and pipe the boarder of the cake.
Ingredients For the sponge layers 4 egg whites + pinch of salt ½ cup (100 g) sugar ⅓ cup (45 g) flour 0.7 oz (20 g) cornstarch 0.7 oz (20 g) cocoa powder 1 tsp baking powder 1 tsp vinegar ⅓ cup (80 ml) vegetable oil 1 tbsp rum For the filling 2 cups (500 ml) milk 2 cups (500 ml) heavy cream 10.5 oz (300 g) Milka Noisette chocolate 3.5 oz (100 g) Milka Choco Drink powder ½ cup (100 g) sugar 7 oz (200 g) cornstarch 1.7 oz (50 g) butter 2 tbsp rum 2 cups (500 ml) whipping cream 2 tsp (10 g) powdered gelatin
Instructions First you cook the filling: separate 300 ml milk. Combine the rest of milk with heavy cream, Milka chocolate, sugar and Milka Choco Drink powder. Cook on low heat until it dissolves. Combine those 300 ml of milk you separated in the beginning with cornstarch and add to the previous mixture. Cook on low heat, stirring constantly until it thickens (the consistency of pudding). Remove from heat and stir in butter and rum while hot. Cover with plastic wrap and let cool completely. For the layers: Line a 32 x 34 cm rectangle baking sheet with parchment paper. Whip egg whites with a pinch of salt until firm, gradually add sugar and mix until it dissolves and they become stiff and shiny. Mix in sifted flour, cornstarch, cocoa powder and baking powder. Slowly add vinegar, oil and rum. Arrange this mixture over baking sheet and bake at 150/160 Celsius for 10 minutes. Repeat for all layers. Let cool. When the filling has cooled completely, mix it with your electric mixer. In a separate bowl, mix whipping cream until firm. Combine the two. In the end, dissolve gelatin and add to the filling. Assemble: Put first sponge layer on serving plate, cover with ⅓ of the filling, put second layer, cover with filling, third layer and finally filling. Leave in fridge overnight. The next day sprinkle with some grated chocolate and cut in small squares, serve.