Chocolate Peanut Butter Bundt Cake

 Here's a cake out there for all of you Reese's Peanut butter Cup lovers. This is rich, dense, moist and DIVINE. My favorite combination is peanut butter and chocolate. They're just so perfect together. And this peanut butter ripple that's in the middle of the cake really reminds me of a peanut butter cup.

 

So if you're like me and love everything peanut butter and chocolate, you need to try this cake!

Cake:  

1 standard size chocolate fudge cake mix 
1 package (3.9 oz. - 4 Serving Size) chocolate pudding - DRY MIX 
1 cup sour cream 
1 cup vegetable oil 
4 eggs 
1/2 cup warm water 
1/2 cup chocolate chips

Peanut Butter Filling:

1 cup creamy peanut butter
1/2 cup powdered sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract

Glaze:
For Chocolate Glaze:
2/3 cup semi-sweet chocolate chips 
1/3 cup heavy cream 
For Peanut Butter Glaze:
2/3 cup peanut butter chips
1/3 cup heavy cream 

DIRECTIONS 
For the cake: 
1. Preheat oven to 350 degrees. 
2. Combine all of the cake ingredients and mix with a mixer until combined.  Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Stir in chocolate chips. 
3. In a separate bowl, combine peanut butter, butter, powdered sugar, vanilla and salt and mix well with a mixer. 
4. Spoon half of cake batter into a bundt cake pan that has been sprayed with non-stick cooking spray.  Spoon peanut butter filling on top of the cake batter.  Top with remaining cake batter. 
5. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean.  Remove from oven and allow to cool on a wire rack.  Remove from bundt pan and allow to cool till not hot. Top with glazes.

For glazes: 
In a large microwave safe bowl combine chopped chocolate and heavy cream. Do the same in a different bowl with the peanut butter chips and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds.  Remove from microwave and whisk together until smooth (stirring will help melt chocolate).  If needed, heat for an additional 15 seconds, then whisk until smooth.  Spoon or pour over cake. ENJOY!!

*Adapted from Lovin from the Oven  

Hershey's Chocolate Cake with a Mousse Filling

 I'm definitely not going to take credit for this cake. I'm just making sure everyone is aware of how delicious it is:) I put a little twist in there, but for the most part, this cake is Hershey's. They add 1 cup boiling water at the end to stir in. I add boiling hot coffee. You might think this is weird. Well it is kind of weird, but it makes it SO much more chocolatey. And despite what you may think, you can't taste the coffee at all. It just brings out the natural richness of chocolate. I really challenge you to try it!

If you're wanting the BEST chocolate cake there is out there, look no further. This is the definition of the perfect chocolate cake. Dense. Moist. SUPER chocolatey.

 I will, however, take credit for this wonderfully easy chocolate mousse. The best part about it is you can put it in the middle of anything and everything. I sometimes like to fill my chocolate cupcakes with it. It puts them right over the edge.

 

Anyway, this is a knock-your-socks-off kind of chocolate cake. 

Hershey's Chocolate Cake:

2 cups sugar

1 3/4 cup flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling hot coffee (or boiling water) 

Preheat oven to 350 degrees. Grease and flour 2 9-in round baking pans. I also like to line the bottom of my pans with a parchment paper. It guarantees that it comes out clean. In the bowl of your mixer, add the sugar, flour, cocoa, baking powder, baking soda and salt. Turn it on a few times to stir the ingredients together. Add the eggs, milk, oil and vanilla. Beat until well combined making sure to scrape down the sides of the bowl. Stir in boiling hot coffee.

Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes, then remove from pans and let cool on a wire rack. Cool completely. Fill with the Chocolate Mousse Filling then frost with Perfectly Chocolate Frosting.

Chocolate Mousse Filling:

1 cup heavy cream

1 cup semi-sweet chocolate chips, melted and cooled

Beat heavy cream in a bowl until stiff peaks form. Stir in melted chocolate until completely combined. Lay one layer of cooled chocolate cake on a cake stand. Top with mousse filling. Top with the other layer. Frost the whole cake with Perfectly Chocolate Frosting.

Perfectly Chocolate Frosting:

1/2 cup (1 stilck) butter

2/3 cup cocoa powder

3 cups powdered sugar

1/3 cup heavy cream

1 tsp vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreading consistency. You may want to add more cream to get to your desired consistency. Beat in vanilla. 

ENJOY your chocolate coma:)

*Adapted from Hershey's

Brownie Chocolate Chip Cheesecake

The best thing about this cheesecake is that it's a no-bake cheesecake. Well, I guess you have to bake the brownies. But COME ON! Look at this! It's divine, delicious and indulgent. It's also pretty fancy, but doesn't require any skill...my kind of fancy. No brainer folks. You HAVE to make this!

For the Brownie Bottom:
* I usually just make my homemade brownie recipe and don't put all of it in, baking the rest in a small pan along side the actual dish. This also gives the kids a little something to snack on:) If you don't want to use a homemade brownie recipe, you can buy an 8x8 size box brownie according to the package and bake it in a 9in. springform cheesecake pan. Before you put the brownies in the oven, make sure you wrap the outside of the pan with tin foil so there isn't any issue with it dripping.

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cup flour
1/4 tsp salt

Stir in a little less than 1 cup of mini chocolate chips. Pour a little more than half into a greased springform pan. Pour the rest into another small, greased dish. Bake about 25 minutes at 350 degrees until the sides pull away from the pan or a toothpick inserted comes out clean. Your baking times may vary depending on your oven or baking dishes. Cool brownie base completely.

For the Cheesecake Top:
16oz. cream cheese, softened
1 cup sugar
1 tsp vanilla
3/4 cup heavy cream
1 Tbs powdered sugar
1 cup mini chocolate chips

Beat cream cheese in a mixer with sugar and vanilla until blended and very smooth.  Using a separate electric mixer with a whisk attachment, beat the heavy cream with the powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips. Transfer the filling to the cooled brownie crust and spread it evenly.  Top with ganache.

For the Ganache Top:
1/2 cup chocolate chips
1/2 cup heavy cream

Warm the cream in a small saucepan over medium heat. Once it boils, pour it over chocolate chips and let it sit for about 1 minute, then stir until chocolate is incorporated into the cream. Drizzle over cheesecake. Refrigerate for at least 4 hours or overnight. Pop open the springform pan, releasing it from the bottom. Enjoy!!

Lemon Blueberry Cake

It’s been so warm here that I feel like it’s Spring already. Well I guess I jinxed it because it’s 39 degrees today… But to boost my spirits, I can eat this delicious and bright dessert to dream about the summery days to come. And boy is it even better the next day!!

For the Cake: 

1 cup butter, softened
1 1/4 cups sugar
1/2 cup brown sugar
4 large eggs
1T vanilla
3 cups flour, careful not to overmeasure
1 T baking powder
1/2 t salt
1 cup buttermilk
zest and juice from 3 medium lemons
1 1/2 cups fresh blueberries
1 T flour

For the Frosting:

12oz full-fat cream cheese, softened
1/2 cup (1 stick) butter, softened
3-3 1/2 cups powdered sugar (depending on your desired sweetness of your frosting. I like mine more cream-cheesy and less sweet)
1 t vanilla
 
Directions for the cake:

Preheat oven to 350 degrees. Spray 2 9 inch cake pans with nonstick spray and line the bottom with parchment paper.

Using a mixer with a paddle attachment, beat the butter on high until creamy and white - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, 1 at a time, and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. Batter should be really fluffy.

In a large sized bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 2 prepared cake pans. Bake for about 25-28 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Directions for the Frosting:

Using a mixer with a whisk attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar and vanilla. With the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 Tablespoon of cream to thin out, if desired. If you want a fluffier, lighter frosting, add 1 cup heavy cream, whipped until stiff peaks are formed. Fold this into the frosting. It lightens it up quite a bit.

Assemble the cake and refrigerate for at least 45 minutes before cutting to ensure a sturdy cake. Store leftovers in the fridge.

*From Sally’s Baking Addiction

Pumpkin Roll Bars

In celebration of the start of Fall, I made this cake. It’s a play on a pumpkin roll, but so much easier. It’s so moist and delicious. It can be eaten by itself, or with a dollop of fresh whipped cream.

I’ve kind of been obsessed with pumpkin lately, so there might be an influx of pumpkin desserts on here! It’s OK because everyone love a good, spicy, pumpkin dessert for fall, right?!

For the Cake:

6 T butter, softened
1 1/2 cups sugar
2 eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg


Directions:

Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.  In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible.  Use a butter knife to swirl together the cream cheese and top layer of pumpkin batter.  Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars and top with whipped cream if you desire. Enjoy!!

*From Six Sisters Stuff

Pumpkin Crunch Cake

This is one of the most amazing cakes I’ve ever made. Do you see how beautiful and FALL it is?! It’s so perfect for the season.

I’m not going to lie, this is NOT a low fat, low calorie dessert:) But hey, it’s my philosophy that if you’re going to eat dessert, you need to eat it right. And this is just oh so right.

Pumpkin cake, crunchy streusel and whipped cream cheese frosting layered to perfection.

So next time you’re looking for a fall dessert to make, make this one. It’s so perfect in so many ways. Oh and this also isn’t a cake you’re going to whip up in 30 minutes. It’s a little time intensive, but it’s worth it, so do it:)

Crunch Topping
3 cups pecans, finely chopped
3 cups vanilla wafers (about 75 cookies)
3 cups brown sugar
3 sticks butter

Pumpkin Cake
1¼ cup sugar
1 1/2 sticks softened butter
1 16 oz can pumpkin
2 1/4 cups flour
½ cup sour cream
1 T vanilla
1 T pumpkin pie spice
2¼ t baking powder
¾ t baking soda
½ t salt
4 Eggs

Cream Cheese Frosting
2 blocks (16 oz) cream cheese, softened
1 stick softened butter
2 cups powdered sugar
1 t vanilla
1 1/2 cups whipping cream
2 T powdered sugar


Crunch Topping

1. Melt butter
2. In a food processor, pulse cookies to a fine crumb. Remove from processor and put into a medium bowl.
3. Then pulse pecans to very small pieces. Add pecans to the bowl with the cookie crumbs.
4. Add in brown sugar and mix well.
5. Add in melted butter and mix until completely blended.
6. Place one very full cup of the mixture into 3 heavily greased 8 or 9 inch round cake pans, pressing into bottom and spreading it evenly into the cake pans. There will be plenty leftover which will be baked to use on the sides of the cake.
7. Set pans aside and begin cake.
8. Preheat oven to 350 degrees.

Pumpkin Cake

1. In your mixer beat sugar and butter for about 3-5 minutes until light and fluffy, scrapping down the bowl frequently .
2. Add in pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended. Do not over blend.
3. Add in the eggs, one at a time, scraping the sides after each addition.
4. Divide batter equally into your 3 prepared cake pans on top of the nut/cookie mixture, smooth it out and make it as even as possible in the pan.
5. Place remaining crunch mixture in a 4th cake pan or pie dish and allow to bake for the same amount of time as the cakes.
6. Bake in a 350 degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans. Even if you have them all on the same rack, it’s best to switch them out halfway through.
7. Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool. DO NOT LET THE CAKES COOL IN THE PANS. This is important because the crunch mixture will stick to the pans and you’ll be scraping it out. Now don’t worry if it sticks. Just piece it back together as best you can because remember that it really doesn’t matter because you’ll be covering it all up with frosting anyway. That’s the beauty of layered cakes:)
8. Break up the extra crunch mix to very small bits to use to decorate the cake with.
9. While your cakes are baking prepare a cream cheese frosting.

Cream Cheese Frosting

1. Whip the butter until very fluffy and white. Add the cream cheese and whip until very fluffy.
2. Slowly add in the powdered sugar while mixer is on low setting
3. Add in vanilla and mix well and whip for several minutes until smooth.
4. In a separate bowl, whip the whipping cream with the 2 T powdered sugar until stiff peaks are formed.
5. Gently fold the whipping cream into the cream cheese mixture.

Assembly

1. After your cake is completely cooled, I mean COMPLETELY cooled. You don’t want it to be warm at all otherwise it will melt the frosting. I recommend refrigerating the layers a while, especially if you had to piece the crumb mixture back on top of the cake. Then begin frosting the layers and putting the cake together.
2. Frost one layer of cake.  Top the frosted layer with a second layer and frost the top. Repeat with the third layer.
3. When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
4. When finished frosting the cake, coat sides and top with your extra crunch mixture. Just take handfuls of the crunch mixture and carefully smash it into the sides of the frosted cake.
5. *Store cake in refrigerator.

*Adapted from babygizmo.com

Rainbow Cupcakes

These were really fun and the kids LOVED them! I made them for a dinner with a rainbow theme and it really brought it all together.

They’re not hard at all and actually didn’t take that long either. You just separate out a white cake mix into 6 different bowls and color them with the colors of the rainbow. That’s it! Then I topped them off with my whipped cream cheese frosting and rainbow sprinkles.

1 box white cake mix (and all the ingredients listed on the box)

Make the cake according to box directions. Separate into 6 different bowls and mix in  red, orange, yellow, green, blue and purple food coloring gels into the different bowls. Spoon about 1T of each color into each cupcake liner, trying to layer the colors. I ended up using 1/2 the batter in full sized cupcakes and half in mini cupcakes. Mini cupcakes are always so fun, especially for parties! Then top with Whipped Cream Cheese Frosting (recipe follows.)  I topped the regular cupcakes with rainbow sprinkles and the mini ones with one Skittle. 

Whipped Cream Cheese Frosting:

16oz (2 blocks) cream cheese, softened

2 cups powdered sugar

1 t vanilla

1 cup cold heavy whipping cream

2T powdered sugar

Cream together cream cheese, powdered sugar and vanilla. Whip until very light and fluffy with your whisk attachment. In a separate bowl, whip the whipping cream and 2T powdered sugar  until stiff peaks are formed. Fold into the cream cheese mixture. DO NOT OVERBEAT. When incorporated, pipe onto cooled cupcakes.

Enjoy the colors of the rainbow!!

Cinnamon Roll Cake

Oh wow. This cake is delicious. If you’re in the mood for cinnamon rolls, but don’t want to wait for them to rise, make this!! It only takes about 30 minutes and it tastes like a hot, fresh cinnamon roll. I’ve already made this several times and the pan is licked clean almost immediately. YUMMY!

Cake:
3 cups flour
1/2 t salt
1 cup sugar
4 t baking powder
1 1/2 cup milk
2 eggs
2 t vanilla
1/2 cup butter, melted

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan., Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Topping:
1 cup butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon

Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
1 (8oz) package cream cheese
1 cup powdered sugar
1/4 cup milk

Cream together until smooth and a little runny. If it’s too runny, add more powdered sugar. If it’s too thick (like a frosting) add more milk. Pour over hot cake. Serve warm. YUM!

* Adapted from cookinupnorth.blogspot.com

Banana Bars with Brown Butter Frosting

I always have over-ripe bananas. Does this only happen to me? I don’t eat the things anyway. The kids and hubby love them, but if I get an off batch…they are left to rot. So I’m always looking for new banana recipes. These are by far the best things I’ve ever made with bananas! The thing that makes them so delicious is the brown butter frosting. Sweet and a little salty, with a deep, dark flavor. DELICIOUS!! The frosting would be to die for on a cake – that might be my next adventure:)

So if you have over-ripe bananas, try these!! You won’t be disappointed!

Banana Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt

Brown Butter Frosting:
1/2 c. (1 stick) butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk (I use buttermilk)

Heat oven to 375 degrees.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute. Spread batter evenly into pan.  Bake 17 to 22 minutes or until top springs back.

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately. Butter can go from browned to burnt VERY fast.

Add powdered sugar, vanilla extract and milk to the browned butter.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a rubber spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

*From Life’s Simple Measures

Mint Chocolate Chip Cake

I’ve been on vacation for 5 weeks now, so that’s why my posts have been non-existent! But don’t worry because on my travels I’ve discovered several recipes that are sure to grace your recipe box!

Now I’m not much of a mint person. In fact I usually won’t even try things if I know they have mint in them. Just not my style I guess. I do, on the other hand, don’t mind a bowl of mint chocolate chip ice cream every once in a while. When I saw this cake it was just so beautiful and since the frosting is supposed to taste like the ice cream I thought I’d better try it. WOW! So delicious!! The cool, melt in your mouth frosting with the rich, thick ganache is just too delicious to describe! The thing I liked most about it is that instead of using regular mint extract you use peppermint extract. I didn’t think there would be much of a difference, but that’s what made it taste JUST like the ice cream. Yummy!

Your favorite chocolate cake cooked in 2 8inch baking pans and cooled

Frosting:

1 cup butter, softened

8 cups powdered sugar

1/2 t peppermint extract

1/2 cup milk plus 2T

11 oz dark chocolate chunks

1/8t green food coloring gel

Ganache:

3/4 cup heavy cream

1 1/2 cup semisweet chocolate chips

1/4 t peppermint extract (optional – I didn’t put it in cause I didn’t want it to be too overwhelmed with mint)

For the Frosting:

Chop chocolate chunks into smaller bits (not powder!!). Set aside. In a mixer, beat butter, powdered sugar and milk for 3-5 minutes, until smooth and creamy. Add in extract and food coloring gel. Mix until fully blended. Add more milk if necessary to get desired consistency. Fold in chopped chocolate chunks. Frost the first layer of the cake then top with the second layer of cake. Completely frost the top and sides of cake. 

For the Ganache: 

Heat 3/4 cup heavy cream in a saucepan. Bring just to a boil and remove from heat. Place chocolate chips in a bowl then slowly add in hot cream and extract (if using). Stir until smooth and completely melted. Pour over frosted cake. 

I kept my cake in the fridge because the frosting was so fluffy it almost melted when I put the ganache on. Once it set up though it was fine. Enjoy!

*From Megs Everyday Indungence

Marshmallow Fondant

I’m not a huge fan of fondant. Although fondant is a lot prettier than regular frosting, it doesn’t compare taste-wise to me. I especially refuse to use the store bought…YUCK. When I want to make a beautiful fondant cake for a special occasion I like to make my own. And it’s made from marshmallows…A LOT yummier than regular. This recipe makes enough to cover a regular sized 2 tier cake with decorations. It’s just as easy to make as it is to head to the store and buy it and it tastes SOOO much better. I also opted to frost the cake with cream cheese frosting instead of a stiff buttercream because I think vanilla buttercream is yuck. This combo was AWESOME. It’s result was a SUPER moist cake and delicious frosting. I definitely suggest doing this.

16 oz mini marshmallows
2 lbs powder sugar, sifted
4 T water
1 t Vanilla
Shortening

Grease a large microwaveable bowl very well with shortening. Pour in the mini marshmallows and water. Microwave the marshmallows for 1-2 minutes, just until the top marshmallows are shiny and begin to puff. Remove from microwave and stir with a greased rubber scraper, add vanilla and stir again to combine.

Grease counter top with shortening. Pour powder sugar into melted marshmallows and stir with greased rubber scraper until it is too stiff to continue stirring. Pour marshmallow mixture onto greased surface and knead the fondant with greased hands until all of the powder sugar is mixed in and the fondant is smooth. If this process gets too sticky, add more powdered sugar. Shape fondant into a thick disc and store fondant in greased plastic wrap allowing the fondant to rest at room temperature for at least an hour before using. If the fondant is still too soft, put in the fridge to firm.

To color fondant, I recommend using coloring gels because they have better color. Just use a toothpick to get out the desired amount of coloring gel and place it in the center of the fondant. Then fold and knead until all the color is distributed.

Grease a flat surface with shortening and or sprinkle a large flat surface with powder sugar to roll out fondant. Be sure to move fondant around on surface to prevent sticking and to keep surface sprinkled with powder sugar or lightly greased.

Chocolate Marshmallow Fondant: Substitute 1/3 cup cocoa powder for 1/3 cup powder sugar for a lighter color and lighter chocolate taste. Substitute 1/2 cocoa powder in place of 1/2 cup of powder sugar for a "tootsie roll" taste and darker chocolate color. Also add 2 teaspoons more of water to fondant.

Tips for working with Marshmallow Fondant:
- Make sure that everything is well greased to that the fondant does not stick to your hands, bowls, spoons, surfaces, etc.
-Keep fondant stored airtight to prevent it from drying out.
- If after resting for at least an hour fondant is too soft, add a little more powder sugar to make it more stable.
- Microwave fondant for 5-10 seconds to make it a little more pliable if needed, but remember that microwaveing it can dry it out too.
-Knead the fondant to make it more elastic, but don't over do it or you will have a melted sticky mess.

*From The Open Pantry

German Chocolate Upside Down Cake

I don’t know where I originally saw this, but the concept seemed SO delicious to me. We LOVE German Chocolate cake around our house. In fact it’s my husbands favorite cake…and my dads…and my father-in-laws. It’s also my husbands boss’s favorite. Guess it’s a guy thing:)

So naturally I had to try it. It was SO good! It’s the perfect alternative to making a whole layered cake and it even stayed moist and delicious the next day! When I sent it with Justin to work (after taking a slice for myself) I found myself thinking about it hours after he took it…then I called him later that day and told him to hightail it into the office kitchen and save whatever was left for me. It’s lick your lips good!

1 cup flaked sweetened coconut

1 cup chopped pecans

1 package (18.25 ounces) German chocolate cake mix

eggs, water, and oil as directed on package

8 ounces cream cheese, room temperature

1/2 cup butter, room temperature

1 pound (about 3 1/2 cups) powdered sugar

1 can sweetened condensed milk

Grease and flour a 9x13 baking dish. Heat oven to 350°.

Spread coconut and pecans on baking sheet and roast in oven until evenly toasted, stirring every so often.

Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and powdered sugar. Drop by spoonful's over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.

Cool the cake in the pan on a rack for about 10-15 minutes. To remove from pan, place the bottom side of a cookie sheet on top of the cake in the baking dish. Carefully turn over to release cake from the dish. Drizzle with sweetened condensed milk. You can enjoy it warm or cool…it’s divine either way!

Texas Sheet Cake

I know, I know, we've all had Texas sheet cake...but have you REALLY?! This, my friends, IS the recipe. It's the way it SHOULD be and the way it SHOULD taste. Rich, light, chocolaty cake with a warm frosting that oozes into the cracks and crevises of the cake, creating a incredible chocolate haven. Now if you're gonna make Texas sheet cake, make it the right way - the way your grandma made it - and the way my MOM always made it. When I think of her, I think of this cake. And let me tell you, you'll be the talk of the town when you bring this to your next neighborhood party.

Cake:
2 sticks (1 cup) butter
1 cup water
1/4 cup cocoa
2 eggs
2 cups sugar
2 cups flour
1 t vanilla
1 t baking soda
1/2 t salt
1/2 cup buttermilk

Frosting:
1/2 cup (1 stick) butter
1/4 cup cocoa
6 T buttermilk
1 t vanilla
2 - 21/2 cups powdered sugar (depending on your desired consistency)

Mix flour, sugar, baking soda and salt in your mixer bowl. Mix butter, cocoa and water in a saucepan. Bring to a boil, remove from heat and let cool slightly. Pour cocoa mixture over flour mixture and mix on low until it comes together. Add milk, eggs and vanilla. Beat until smooth. Bake in a greased sheetcake pan at 350 degrees for 20 minutes. Cool for about 10 minutes until the cake is not hot, but still very warm (this helps it seep into the cake better.)

After you remove the cake from the oven, start on the frosting. Bring butter, cocoa and buttermilk to a boil. Remove from heat and add vanilla and powdered sugar. With a whisk, beat the frosting until the sugar is well incorporated and there are no clumps. Pour over cake and spread evenly. If I were making it, I would then grab a fork and eat it straight out of the corner of the pan...all warm, gooey and delicious. But if you're taking it to a party I don't suggest this:)

4th of July Cake

Such a simple, light and delicious cake! Happy 4th!

1 French Vanilla box cake mix
1 recipe cream cheese frosting (found here)
1 tub whipped cream
raspberries
blueberries
1 strawberry
Red and Blue food coloring gels

Mix cake according to package directions. Divide batter in half. Color one bowl full of batter red and the other blue. Pour into 2 prepared 8 inch round cake pans. Bake according to package directions.

Make cream cheese frosting according to recipe above. Fold in whipped cream to make a light and fluffy frosting. Layer cooled cakes with frosting and then frost entire cake. Garnish with berries. Enjoy your holiday!!!

Lemon Cake Like Olive Garden

My sister-in-law-to-be, Alayna, introduced this treasure to me. While she was staying with us a few weeks ago she made it and I think I died! This cake is dreamy!! It's so light, fluffy and delicious. Don't be deceived by the "lemon" in the cake. It's such a small amount and the first time I had it I couldn't even tell there was lemon in it. You can add more or less depending on your taste for lemon. I can't describe to you how amazing it is. Supposedly there is a cake at the Olive Garden that it's supposed to be like, although I've never had dessert there before. Either way it's out of this world!

For the Cake:
1 box French Vanilla cake
1 1/4 cup water
1/3 cup vegetable oil
3 eggs

For the Lemon Cream Filling:
1 (8oz) cream cheese, softened
2 cups powdered sugar
4 t lemon juice
1 cup heaving whipping cream

For the Crumb Coating:
1/2 cup flour
1/2 cup powdered sugar
1 t vanilla
1/4 cup cold butter

Preheat oven to 350 degrees (325 degrees for dark nonstick pan). Grease 10 inch round cake pan (or 2 8-inch rounds). Make the cake according to box directions. Pour batter into prepared pans. Bake for 40 minutes. DO NOT OVERBAKE! Remove from oven and let cool in pan for 10 minutes before removing to cooling rack. Cool completely.

Make lemon cream filling: with an electric mixer mix whipping cream on high until stiff peaks form. Set aside. Cream together cream cheese and powdered sugar until smooth. Beat in lemon juice. Fold in whipped cream.

Make crumb topping by combining flour and powdered sugar in a bowl. Add butter and dribble in the vanilla (you can use more lemon juice here if you want a more "lemony" flavor.) Use your hands to mix the cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill the crumb topping until you're ready to use it.

When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake. Then carefully replace the top half of the cake.

Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

Now chill the cake for at least 3 hours before you serve it. I didn't do this because we were all too excited to eat it and it was still divine! It is really good though when it's been in the fridge because the filling sets up and is just out of this world delicious!

When you cut it you can garnish with some powdered sugar for some added wow...especially if you're making it for a party.

Eclair Cake

Best of both worlds...as good as a real eclair, but SO much easier!!!

Cake:
1 cup water
1/2 cup butter (1 stick)
1/4 t salt
1 cup flour
4 eggs

Bring water, butter and salt to a boil until butter is melted. Add flour all at once and mix rapidly with a wooden spoon. Lower heat and continue stirring for 2-3 minutes to dry dough. Dough should be soft, but not sticky. Cool slightly. Transfer to a mixer and add eggs one at a time. Beat thoroughly after each addition until completely smooth. Spread into an ungreased 9by13 pan. Bake for 35 minutes at 400 degrees. Mixture will puff up while in the oven. When removed, prick bubbles with a fork and kind of smash down a little. Let cool completely.

Filling:
2 packages (3.5oz) instant vanilla pudding
2 1/2 cups cold milk
1 (8oz) cream cheese, softened
1 (12oz) Cool Whip

Mix pudding and milk until thick (like pudding.) Add cream cheese and beat until smooth. Spread over cooled cake bottom. Top with Cool Whip.

Topping:
3 oz semi-sweet chocolate chips
2 T butter
3 T milk
1 cup powdered sugar

In a saucepan, melt chocolate chips and butter until smooth. Add powdered sugar and milk, alternately until a thin glaze forms. Drizzle over Cool Whip. Refrigerate at least one hour.

*From bigoven.com

Train Cake

1 French Vanilla cake mix
2 Devils Food cake mixes
1 recipe cream cheese frosting
M&M's regular size and mini

Make the french vanilla cake according to package directions and bake in 2 - 8 inch pans. Let cool about 10 minutes after baking and remove from pan to cool completely.

Make the devils food cake mixes one at a time and bake 1 cake mix in 1 10 inch pan (unless you have a larger one...like 12 inch.) Repeat. Let cool about 10 minutes after baking and remove from pan to cool completely.

Cut the "top" off of any top to make the cakes flat on both top and bottom.

To Build:
Place 1 devils food cake on a cake stand or platter. Top with chocolate cream cheese frosting (made from regular cream cheese frosting and adding a few tablespoons of cocoa powder, or until it tastes good to you.) Top with other devils food cake. Frost bottom 2 layers with cream cheese frosting.

Place a bowl around the french vanilla cakes and cut into about a 6-7 inch circle (just smaller enough to be able to pipe a train track around the bottom layer.) Place one layer on top of bottom two frosted layers in the middle. Top with strawberry cream cheese frosting (made by adding a little strawberry jam to the cream cheese frosting - I use homemade strawberry freezer jam.) Top with remaining layer. Frost with cream cheese frosting.

To decorate:
Pipe around edges however you like, using whatever color combination you like. To make the dots, I used mini and regular M&M's. Then I had a HUGE Thomas that I put on the top and a regular one to put on the actual track on the bottom layer. TA-DA!!! You have a Thomas cake!!! You actually could put anything you want on this cake and make it whatever kind of cake you want...it's just a fun base to use.

Cars Cake

2 boxes Devils Food cake mixes

1 recipe cream cheese frosing, recipe here

Fondant Icing

Green sprinkles

Red, green, black, blue, and yellow food coloring gels

Make 1 box of cake mix and bake in 2 medium to large loaf pans. Remove from pans and cool completely. Wrap in saran wrap and foil and freeze overnight. Remove from freezer and cut and carve to create the car shape...sorry - I have no other steps here because I just cut and pasted until it looked like a car. Crumb coat your finished product with red colored frosting. Put in fridge for at least an hour...this hardens the crumbs so you don't have crumbs in your finished product. Then frost again and smooth to finish with a metal knife dipped in hot water. Put in fridge to harden again. Color and cut fondant for the eyes, lightening bolt, windows, numbers, and headlights.

Bake the 2nd box of cake mix and bake in a sheet cake pan for about 15 minutes or until knife comes out clean. Cool completely. Frost with green colored frosting. With a toothpick, trace a track into the frosting. Frost the track with back-colored frosting. Pipe white lines. Put green sprinkles on green frosting to make it look like grass.

Carefully place the car cake into the middle of the sheetcake. ENJOY your awesome cake!!!!

It's easiest when you have a car model right with you to go off of...but make it your own.

German Chocolate Cake

Happy Fathers Day! This is my dad's favorite cake, so I went all out and made a 3 layered German Chocolate Cake. It was intense, but SOOO worth it!!! I don't think I'm ever going to eat the frosting out of the can again! You should definitely try this!

1/2 cup semi-sweet chocolate chips

1/2 cup boiling water
1 cup butter, softened
2 cups sugar
4 egg yolks
4 eggs whites
1 teaspoon vanilla
2 1/2 cups sifted cake flour**
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Pour chocolate chips in a bowl and pour 1/2 cup of boiling water over top and let sit 3 minutes. Stir to dissolve. Let this cool slightly. Preheat the oven to 350 degrees.

Mix 1 cup of butter with 2 cups of sugar until light and fluffy - usually about 2-3 minutes on medium speed, scraping sides so it all gets incorporated.

Slowly add in your egg yolks one at a time while beating the mixture. Once there are no more streaks, or spots of yellow remain they have been mixed in well enough. Scrape the sides of the bowl.

Add chocolate liquid and 1 teaspoon vanilla after the egg yolk is completely mixed in to the batter.

It is important to sift the flour in order to remove all the lumps. I usually do this by putting all of the dry ingredients into one large bowl and run a wire whisk through it quite a few times so that everything is incorporated. This is the time when you add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour.

Add the milk and flour to the mixture at the same time, but alternating between the two (milk, flour, milk, flour...) Don't stop mixing as you do this. Once you are done beating in the milk and flour, make sure that it is smooth.

Take your four egg whites and beat them at a very high speed. When you lift the beater out of the bowl it should have a peak, or pointed tip at the end of it. This means they are done being whipped. This process should take about 5 minutes. You will want to move quickly on to the next step to keep the egg white fluffy. *Make sure that there is no egg yolk mixed into your egg whites.

Now fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN!! This would ruin the cake!

Pour cake batter into 3 prepared 8 inch round pans. You can either butter and flour them, or cut wax paper to fit inside of the bottom of the pans. This cake is VERY soft and fluffy so to be safe, you might want to put the wax paper in.

Bake for 30 minutes until the centers don't jiggle and a toothpick comes out clean. Let sit for 10 minutes and then remove from pans by loosening the sides with a knife and flipping over. Let cool on a cooling rack until COMPLETELY cool.

Frost with Coconut Pecan Frosting:

1 can (14 oz.) sweetened condensed milk (not evaporated milk)

3 egg yolks, slightly beaten

1/2 cup (1 stick) butter

1 teaspoon vanilla

1-1/3 cups Sweetened Coconut Flakes

1 cup chopped pecans, toasted

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly - about 10-12 minutes. In the meantime, in a skillet, toast pecans on medium heat for about 5 or more minutes...until you can smell the aroma of toasting nuts. Remove everything from heat; stir in vanilla, coconut and pecans. Cool to room temperature. Makes about 2-2/3 cups of frosting.

*I had to double this recipe for the 3 layered cake. SOOO GOOOD!!!

**To make cake flour, add 2 T cornstarch to a 1 cup measuring cup the add enough flour to fill the 1 cup. That equals one cup of cake flour. To make 1/2 cup, add 1 T cornstarch and fill with enough flour to fill the 1/2 cup measuring cup.

*Cake recipe adapted from myhomecooking.net

*Frosting recipe from Sadies Kitchen

Reeces Peanut Butter Cup Cake

It was my Mom's birthday when I made this and I forgot to take pictures before I put the candles on so you get to see it as a birthday cake!

4 Tablespoons unsalted butter

1 cup flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup tightly packed brown sugar

½ Cup creamy peanut butter

1 large egg

1 egg yolk

1/4 cup sour cream

1/4 cup hot water

1/2 tsp vanilla

1/2 cup Mini Reeces Peanut Butter Cups Baking Chips (You can usually find these where they sell chocolate chips...they might be hard to find. You can also sub with a mixture of peanut butter chips and chocolate chips if you can't find them.)

8 oz softened cream cheese

½ Cup powdered sugar

¼ Cup creamy peanut butter

2 packages Recees Peanut Butter Cups, chopped

Preheat oven to 325 degrees. Grease and flour two 9 x 1 1/2 inch pans. Combine flour, baking powder, baking soda, and salt. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute. Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the mini peanut butter cups and use a rubber spatula to finish mixing the ingredients until thoroughly combined. Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 15 minutes. Use a toothpick to see if it is done. Remove from oven and wait about 5 minutes to remove from pan to a cooling rack. Let cool completely.

Place cream cheese, powdered sugar, and peanut butter into a medium bowl. Use hand mixer to blend until smooth. Once cakes are cooled completely, spread cream cheese over top of one of the cakes. Sprinkle 3 roughly chopped Reeces Peanut Butter Cups over cream cheese layer. Top with 2nd cake.

Chocolate Ganache:

1 Cup semisweet chocolate chips

¾ Cup heavy cream

2 Tablespoons unsalted butter

Place chocolate chips into a medium mixing bowl. Place cream and butter into a small saucepan over medium heat. Heat cream/butter until just boiling. Remove and pour over chocolate chips. Let sit for 3-5 minutes then stir until smooth.

To Assemble: Place layered cake on a cooling rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto. Pour chocolate ganache over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Garnish with chopped peanut butter cups in center of cake.

**SUCH an AWESOME cake!!! LOVE IT!

**Adapted from Picky Palate.