Eggnog Bundt Cake

Since I am a sucker for eggnog, I had to try this recipe from American Profile magazine. It did not disappoint. It is moist, and full of flavor. Since this calls for "light" eggnog, I just used half the amount of full fat version and used skim milk to make up the rest. This is a great way to get your eggnog fix without having to consume 20 billion calories either. Picture from magazine.....but mine was just as pretty    -Christine

Eggnog Bundt Cake

1 box of spice cake mix
1 (4-serving) package instant vanilla pudding mix
1 cup of nonfat yogurt (I used greek)
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1/3 cup toasted and chopped pecans
powdered sugar

Preheat oven to 350. Coat bundt pan with cooking spray. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg whites. Mix until creamy. Stir in pecans. Pour into pan.   Bake for 40-45 minutes, or until done. Let cool on wire rack. When cool, dust with powdered sugar. Serves 16 small slices.

Pina Colada Cake

It is summertime and we are loving coconut at our house right now. This cake is light and refreshing. It is so simple and delicious. Alex asks for a (virgin) Pina Colada every afternoon so this is a good replacement for her afternoon "mocktail".~BJ

Pina Colada Cake

1 yellow cake mix

1 can of crushed pinapple

1 can of cream of coconut (NOT coconut milk)

Whipped topping

shredded coconut (optional)

Prepare cake as per box directions.  Poke holes in the warm cake with the end of a wooden spoon. Pour Cream of coconut all over the top of the warm cake. Next, top with crushed pineapple. Refrigerate for several hours until chilled. Top with whipped topping and coconut. Keep cool until ready to serve.

Homemade Fudgy Chocolate Cake

Homemade Fudgy Chocolate Cake that can melt in your mouth...literally! It is fudgy and chocolaty. If you LOVE chocolate you will LOVE this cake! It is big and beautiful and reminds me of the cakes they sold at the fair in Pollyanna.  I love a good cake...and so do my kids and husband and I got the THUMBS UP on this baby!~BJ

Homemade Fudgy Chocolate Cake

recipe found on A Bountiful Kitchen Blog

1 3/4 cups boiling water
6 oz. semisweet chocolate, coarsely chopped, OR chocolate chips (for a double recipe, use 15 oz. chocolate chips, which equals 2 1/2 cups.)
1 cup unsweetened cocoa powder*
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
10 oz (2 1/2 sticks) butter, softened
1 3/4 cups packed dark brown sugar
4 large eggs
2 tsp. vanilla

Preheat oven to 350 degrees. Line two 9-inch round cake pans with circles of wax paper or baking parchment.
Pour the boiling water over the chocolate chips. Add cocoa and stir until mixture is smooth. Set aside to cool. Cream the butter and brown sugar. Add the eggs one at a time, beating well after each. Beat in vanilla. Add the dry ingredients and half of the chocolate mixture. Beat on low to combine, then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low until mixed.

Pour batter into pans and bake 30-40 minutes, or until a cake tester inserted into the middle comes out completely clean. Cool for 10-15 minutes; remove from pans. Wrap in double layers of plastic wrap while still warm and freeze. Double recipe makes two 10" layers plus two 8" layers or four 9" layers. Never fill pans more than 2/3 full.

Frosting:

1 1/4 cups plus 2 T. butter, softened
4 1/2 cups powdered sugar
1 cup unsweetened cocoa powder (For really dark frosting, use part Hershey's Special Dark Cocoa, about 4 T.)
2 tsp. vanilla
1/4 cup plus 2 T. Milk



When cake is frozen solid, frost between the two layers and spread a thin layer over the whole cake. Freeze again for about 20 minutes. Frost again. Repeat if desired. (Frost the last time on the day you plan to serve the cake and let it stand at room temperature to thaw.)

Lemonade Cake

I made this for my daughter's birthday and she LOVED it. It was so refreshing because the yummy ice cream in the middle compliments the taste of the whipping cream and cake. So perfect for summer! -Christine

Lemonade Cake

• 1 (18.25 ounce) package yellow cake mix
• 1 quart vanilla ice cream
• 1 (6 ounce) can frozen lemonade concentrate, thawed AND DIVIDED
• 2 cups heavy whipping cream
•   4 tablespoons white sugar

1. Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
2. Stir ice cream to soften. Mix  1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
3. Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
4. Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

Strawberries and {butter}cream cupcakes

This is the season for strawberries. We get a bowl full of strawberries almost daily so we need different ways to use them. You can always dip them in chocolate...make jam...make homemade nutrigrain bars...make white cake with strawberry frosting...or you can try this cupcake recipe! I have fantastic pictures but my computer won't let me upload them. I will try again soon.~BJ





Strawberries and {butter}cream cupcakes
recipe by BestBites

2 3/4 cup flour
1/2 cup cake flour
1 Tbs. baking powder
1 tsp. salt
2 sticks butter
2 1/4 cups sugar
3 large eggs
1 egg white
1 cup buttermilk
1 1/2 tsp. vanilla
1 lb. strawberries, pureed
A few drops of red food coloring.

Preheat oven to 350. Line METAL muffin pan with papers. Cream butter and sugar with a mixer until light and fluffy. Add eggs and eggs white one at a time.

Reduce speed to low. Combine buttermilk and vanilla. Set aside. Add dry ingredients to creamed mixture a little at a time, alternating with the milk mixture. End with dry ingredients. Add food coloring. If you don't the cake will look gray. Fill each muffin cup 3/4 full. Bake for 22 minute.

Allow to cool in muffin tin. Frost with buttercream frosting.

Chocolate Mousse Cake

I love chocolate mousse. Ever since I was a kid I looked forward to eating out at fancy restaurants so I could order chocolate mousse for dessert. Then I was introduced to chocolate mousse cake. I found heaven! Since then I have always wanted to be able to make my own chocolate mousse cake...and now I can. I created my own version of what a chocolate mousse cake should be.~BJ


Chocolate Mousse Cake
recipe by BarbaraJo

1 Devil's Food Cake Mix

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

For the frosting:
* 1 cup semi-sweet chocolate chips
* ½ cup oil
* 2 tablespoons honey
* 1 tablespoon vanilla extract
* pinch salt
* 1 cup powdered sugar
* 1-2 TB water

Bake cake according to cake mix instructions in 2, 8″ round pans. Allow to cool and set aside.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.
Place one layer of the cake on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Stack second layer and top with frosting, letting it drip down the sides. Refrigerate until ready to serve.

Frosting:
Melting all the ingredients on the stove in a sauce pan on low until melted. Stir in vanilla once off the heat. Spoon over cake while frosting is still warm. The longer you let it sit the thicker it becomes.

Chocolate Cake in a Mug

This cake is decadent and done in less than 5 minutes. It is good topped with whipped cream or sprinkled with powdered sugar.~BJ


Chocolate Cake in a Mug
recipe from Aunt Cathy Hatch

3 Tbs. flour
3 Tbs. sugar
2 Tbs. cocoa powder
dash of salt
1 egg
3 Tbs. oil
3 Tbs. milk
splash of vanilla
2 tsp. chocolate chips

Grease a mug. Put all wet ingredients into mug, then dry ingredients. Stir with a fork, making sure everything is well incorporated. Place in microwave for 2 minutes on high. Let cool slightly and enjoy!

Better than Sex Cake

The name says it all. I know we've all had this one but I wanted to NEVER forget it.~BJ

Better than Sex Cake

1 chocolate cake mix
1 container of cool whip
1 bottle of caramel
1 bag of toffee chips
1 small can of sweetened and condensed milk

Bake cake as per box directions. Poke holes into a warm cake (I use the end of a wooden spoon). :Pour canned milk evenly over the top of cake. Then pour the entire bottle of caramel over the cake. Next sprinkle the bag of toffee chips over the cake and refrigerate. The longer it sits in the fridge, the better it gets. Top with cool whip once ready to eat.

Homemade White Cake with Fresh Strawberry Buttercream

I got this recipe from one of my good friends, Jen. She is very health conscience and makes EVERYTHING from scratch. This is my favorite summer-time cake.~BJ

Homemade White Cake with Fresh Strawberry Buttercream

Cake:
3 cups flour
2 cups sugar
1 cup butter (2 sticks)
4 eggs
2 tsp. vanilla
2 1/2 tsp baking powder
1 cup milk

Sift together dry ingredients. Add slowly to wet ingredients. Bake is a greased 9x13 casserole dish at 350 degrees for 35 minutes, or until a knife poked in the center comes out clean

Strawberry Buttercream Frosting

4 cups powdered sugar
1 cup butter, softened
1/2 cup strawberries

Wash and hull the strawberries. Cream berries with the butter and powdered sugar. Frost a cooled cake.
Tip: you can also use frozen (thawed) strawberries.