Category: Cakes

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

German Chocolate Sheet Cake

Chocolate Castles1 Comment

We are having friends over for dinner tonight and I know they are chocoholics so was wanting to make them something that I haven’t made them before. Looking through my old recipes, I came across this and since I had everything needed, it became the cake for dessert tonight. Whipped up some whipping cream to spoon over the top because, well, it has been several days since I have had whipped cream and a girl can only go so long without it. Taken from a Southern Living Magazine several years ago…

1 box of Duncan Hines German Chocolate Cake mix
1 large egg
2 large egg whites
1 3/4 cup water (I used milk)

Beat all above ingredients for 3 minutes and pour into a greased 15×10 jelly roll pan. Bake get 350 for about 15 min or until cake is done in center.

While cake is baking, combine the following:
1 (14 oz) can of Sweetened Condensed milk (eagle brand)
1/3 cup finely chopped pecans
1/3 cup coconut
2/3 cup semi-sweet chocolate chips (the recipe didn’t call for these but I added them and am so glad I did)

Stir eagle brand, coconut, pecans and chocolate chips and spread over cake when it comes out of oven and still hot. Spread evenly and broil on lowest rack in oven for about 2 minutes or until bubbly. You can add a frosting if desired but I just sprinkled over a homemade hot fudge topping over the top after cooling the cake for about 15 minutes.
Serve with ice cream or whipped cream or both.

Breads · Cakes · Daily Thoughts · Desserts · Uncategorized

Banana Cupcakes

Chocolate Castles5 Comments

This recipe is a repost from years ago. Each time it is served everyone comments about the moistness and lightness of the bread. From time to time I make it into a 9×13 cake or cupcakes and add chocolate frosting or cream cheese frosting. Because the kids are coming over tonight, I choose chocolate and I added mini chocolate chips to the batter. A little enticement to be sure they come back often. The recipe was given to me from a neighbor when living in Corpus Christi years ago in the 70’s. She was my wonderful neighbor from New York and very Italian. So many of the recipes that are still my favorite came from Cam Parsley. She was a wonderful cook and a wonderful friend. It is also included in the recipes in Princess On The Porch which is available from the chocolate castles blog site.

2 sticks of softened butter
1 1/2 cups sugar
2 eggs, room temperature
2 cups flour
1 teas baking soda
4 tables buttermilk
1 cup mashed ripe bananas
1 teas vanilla
1 cup finely chopped pecans (optional)

Preheat oven to 350.
Cream butter and sugar until well blended. Add eggs and beat for 2 minutes. This assures that the sugar is well dissolved.
Mix the flour and baking soda and stir together. Add to sugar-butter mixture alternately with the buttermilk. Mix well. Add mashed bananas and vanilla and mix well. If adding pecans, do so now, stirring just until blended. Pour into either 2 9″ round greased and floured cake pans, 2 greased loaf pans or into cupcake liners. Bake until bread just test done. Do not over back as you want a moist cake/bread. When cooled, either leave as just bread to use with jam and butter (yes more butter) or frost with chocolate or cream cheese frosting.

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Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Pioneer Woman Chocolate Sheet Cake

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Trying to figure out what I wanted to take to Super Bowl party, Randy ask me to make the Texas Chocolate Sheet cake. A couple of years ago, when I was looking on line for the recipe (yes, I was too lazy to go looking through all my cookbooks) I came across the Pioneer Woman’s recipe for the sheet cake. It was amazing to see how different tasting her recipe was from the one I had always made, but it was really so much better. It is lighter texture and seems like using the two sticks of butter instead of using half shortening and half butter, really made a better cake. So hats off to Lee Drummond for giving us a most wonderful chocolate sheet cake. Just google “Pioneer Woman chocolate sheet cake” and it pops right up. It is worth the couple of extra steps she gives.

Breads · Breakfast · Cakes · Daily Thoughts · Fruit · Uncategorized

Apple Cinnamon Bread

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This bread sounded so good, I am headed to store to buy applesauce so I can make it. It comes from a ad in Paula Deen’s magazine from Sevierville, TN where they sell this bread at the Apple Valley Creamery Ice Cream and Bake Shop. So if it is in Paula’s magazine, it has got to be good!

3 eggs
1 cup canola oil
2 cups sugar
2 cups unsweetened applesauce
3 cups flour
1 teas baking powder
1 teas baking soda
1 teas salt
2 table cinnamon
1/2 cup raisins (I use golden raisins as the flavor is a little milder)
1/2 cup coconut

Preheat oven to 350
Cream first 4 ingredients until well blended.
Add remaining ingredients and mix well.
Pour into 3 greased medium bread pans (loaf pans)
Bake at 350 for about 45 min or until bread tests done.

*I will probably add 1 teas vanilla and 1/2 cup chopped pecans.

A jar of spiced peach jam was given to me by a dear friend that I cannot wait to spread over a hot piece of this bread (and of course a big slab of butter)!
Would love to hear back any comments after you bake this.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Chocolate Mocha Cake

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It has been the first day I have had the chance to just sit and look through my new magazines. When I saw this recipe I got up and headed to the kitchen to make it. But….as I was walking to the kitchen, I began to remember the skillet apple pie that is on the blog and for some reason, I ended up making that tonight instead of this cake. Give us a couple of days to finish off the pie and I will make this cake. It sounds so good with coffee in it and it is a one layer cake so just perfect for 2 people (well actually would feed 4-6, but the way I cut slices, it will only feed us for two nights. Taken from Paula Deen magazine, get your butter out of the fridge and start your oven.

Makes 1 (8″) cake
1 1/4 cups firmly packed light brown sugar
1/2 cup unsalted butter, melted
2 large eggs, room temp
1 teas vanilla
1 cup flour
1/3 cup plus 1 teas dark cocoa (I use Rodelle)
1/2 teas kosher salt
1/2 teas baking soda
3/4 teas ground cinnamon, divided
1/2 cup hot brewed coffee
Creamy Coffee Frosting (Follows cake directions)

Preheat oven to 350. Spray an 8″ round cake pan with baking spray with flour; line bottom of pan with parchment paper. (I hardly ever use parchment and have no trouble getting cake out of pan)
In a large bowl, whisk together brown sugar and melted butter. whisk in eggs and vanilla until well combined.
in a medium bowl,sift together the four, 1/3 cup cocoa, salt, baking soda and 1/2 teas cinnamon. Stir flour mixture into butter mixture just until blended. Stir in coffee just until combined. Spread batter into prepared pan.
Bake until cake tests done, about 33-40 minutes. Let cool in pan for 10 minutes.Remove from pan, let cool completely on a wire rack.

Spread Creamy Coffee Frosting onto cake. Stir remaining 1 teas cocoa and remaining 1/4 teas cinnamon onto frosting. Cover and refrigerate for up to 3 days.

Frosting
Makes 2 cups
1/2 teas instant coffee granules
1/2 teas hot water
1/2 cup mascarpone cheese, softened
3/4 cup unsalted butter, softened
1/2 teas vanilla
1/4 kosher salt
2 1/2 cups powdered sugar

In a small bowl, stir together coffee and 1/2 teas hot water until dissolved.
In a large bowl, beat coffee mixture, mascarpone, butter, vanilla and salt with mixer on low speed until well mixed.
Reduce mixer speed to low and beat in powdered sugar until smooth and fluffy.
Top cake with frosting.

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Gingerbread Latte Cake with Vanilla Whipped Cream Frosting (taken from Southern Living)

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When I said I was going to finally get the chance to sit down by the Christmas Tree and look for recipes in my new magazines, it was so fabulous to see this cake pop off the page. Every year, the anticipation of Starbucks making their gingerbread frappes and lattes,just begin the Christmas season off so tastefully. When I saw this beautiful gingerbread cake recipe, visions of sipping a gingerbread latte while savoring every bite of this cake did me in. Thank you Southern Living for continuing to “wow” us with exciting and luscious recipes.

Cake Layers
3 3/4 cups all purpose flour, plus more for dusting pans
1/2 cup chopped crystalized ginger
2 teas baking powder
1 teas baking soda
1 teas salt
1 teas ground cinnamon
1/4 teas ground ginger
1/4 teas ground nutmeg
1 cup salted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, separated
1 1/2 cups hot strong brewed coffee
1/2 cup molasses

Espresso Simple Syrup
3/4 cup hot very strong brewed coffee
1/2 cup granulated sugar

Vanilla Whipped cream Frosting
3 cups heavy cream
1 1/2 teas vanilla bean paste (or 2 teas vanilla extract)
1/2 cup granulated sugar

Prepare cake layers; preheat oven to 350. Process flour, crystllized ginger, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a food processor util crystalized ginger is finely ground, about 1 minute. Set aside.
Beat salted butter with a electric mixer on medium, until creamy. Gradually add light brown sugar beating unit light and fluffy.
Add egg yolks, 1 at a time, beating just until blended after each addition. Stir together coffee and molasses in a glass measuring cup. Add flour mixture to the mixture alternately with coffee mixture, beginning and ending with flour mixture, beating on low speed just until blended after each addition.

Place egg whites in a glass bowl. Beat with a electric mixer on high until stiff peaks form. Gently fold egg whites, in thirds into batter, folding just util incorporated after each addition.

Spoon batter into 3 greased (with vegetable shortening) and floured 9″ round cake pans. Bake in preheated oven until cake tests done in the middle, about 19-22 minutes.

Meanwhile, prepare the Espresso Syrup. Bring coffee and granulated sugar to a boil in a small saucepan over medium high. Boil, stirring occasionally, until reduced to about 1/2 cup, 5-6 minutes.

Remove cakes from oven when done and cool in pans on wire racks 10 minutes. Transfer from pans to wire racks; brush evenly with warm espresso syrup. Cool completely. About 1 hour.

Prepare frosting while cake layers cool.
Beat cream and vanilla bean paste (or extract) with electric mixer on medium high speed until foamy, 1 to 2 minutes. Gradually add sugar beating until stiff peaks form. Do not over beat as it will turn to butter.

Assemble cake by spreading frosting between layers and on top and sides of cake. Gently press crushed ginger cookies around the bottom of the cake sides, if desired or sprinkle some caused ginger cookies over the top of cake.

Chocolate Magic Pumpkin Cake
Cakes · Chocolate · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Chocolate Magic Pumpkin Cake

Chocolate Castles4 Comments

Yesterday was the magic day of discovering this delicious cake. I stood at the dessert table at church and ate 3 pieces. As I was standing there trying to figure out how to put another piece of this on my plate without anyone seeing me, I looked behind me to see 3 ladies asking if I had made it and if so they wanted the recipe. We could not find the lady who made it,so a friend of mine(one of the friends who stood there with me dissecting each bite to see if we could figure out what was in it) finally found the recipe on Pinterest and sent it to me (Thanks Debbie for finding it)We all ended up standing there and using our plastic forks, finished off the plate of this amazing dessert. Never had I thought about combining chocolate and pumpkin other than adding chocolate chips to pumpkin cake, but wow, this cake seriously “takes the cake”. Am making it Monday to take to a luncheon, praying that there will be some left for me to “snack” on all afternoon. If not, I guess I will be forced to make another one! Bless My Heart!

Cake
1 box of devils food cake mix baked according to directions on box for making the 9×13″ cake but do not bake yet.

For the Pumpkin Layer
15 oz of pumpkin puree
1/2 cup evaporated milk
1/2 cup heavy cream
3 eggs
1 cup light brown sugar, firmly packed
1 teas pumpkin pie spice

Frosting
1 (4 serving size box french vanilla instant pudding mix
1 cup cold milk
8 oz container Cool Whip
4-5 gingersnap cookies, crushed for top, if desired

Preheat oven to 350. Prepare box of cake mix (Duncan Hines is a great chocolate cake mix)according to directions on box and pour into a greased 9×13″ pan. Set aside and do not bake yet.

In another bowl, whisk together all the ingredients for the pumpkin layer and stir until smooth. Slowly pour the pumpkin mixture over the chocolate cake batter.

Carefully place cake pan into preheated oven and bake for 50-60 min or until center is no longer jiggly and a toothpick comes out clean. Let cool completely to room temperature.

Frosting
Place the vanilla pudding mix into a large bowl and pour in the cold milk. whisk until combined and starting to thicken. Gently fold in the Cool Whip until completely combined. Spread on top of cooled cake. Sprinkle crushed ginger cookies on top if desired.
Store in Fridge, covered.
*taken from Pinterest I Wash You Dry

Breads · Breakfast · Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Pumpkin Coffee Cake

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A sweet friend who lives across the street brought some of this amazing coffee cake over Monday night. I wish I would not have scarfed it down before taking a picture, but as soon as we ate one bite…well, lets just say that we didn’t wait until after dinner to eat the whole plate she brought over. Thank you Patty for a new dessert which has put our cholesterol levels in a brand new category.
This coffee cake is almost a cross between a bread pudding and a cake. Peter Pumpkin just stood at the counter and between bites, kept asking me if I would make us a whole pan. It is that good.

Makes 16 servings, yeah right! more like 4 the way we eat.

1/2 cup butter, softened
3/4 cup sugar
3 eggs, room temp
1 teas vanilla
2 cups all purpose flour
1 teas baking powder
1 cup sour cream

Pumpkin Filling
1 (15 oz) can pumpkin
3/4 cup sugar
1 teas ground cinnamon
1/2 teas salat
1/2 teas ground ginger
1/4 teas ground cloves
2 eggs
1/2 cup half & half or 1/4 cup heavy cream plus 1/4 cup milk

Topping
1/3 cup butter, melted
1 cup light brown sugar
2 teas ground cinnamon
1 cup chopped pecans (very finely chopped)

Preheat oven to 325. Grease a 9×13″ pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir the sour cream and then pour half the batter into the prepared pan.
Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. Don’t worry about making it look perfect.
Stir together the melted butter, brown sugar, cinnamon and pecans. Sprinkle the topping mixture across the top of the cake.
Bake for 50-55 min until a toothpick inserted in center comes out clean. Let cool before cutting.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Triple Chocolate Gingerbread Cake

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A while back I posted that a precious friend of ours, from California, passed away a couple of years ago. When I was out visiting with his wife, she passed on to me hundreds of Dave’s recipes which he loved. This is one of those recipes. It also gives a little background about McCormick Cinnamon, which is interesting so will share that also.

“One of McCormick’s favorite destinations is Saigon, where they source premium Saigon Cinnamon. The cinnamon forests in this beautiful Vietnamese Countryside yield the most aromatic and flavorful cinnamon, with twice the volatile oils or regular cinnamon. McCormick global journeys allow your palate to experience international flavor adventures. Begin your own flavor adventure with this remarkable recipe.”

Servings: 16
1 package chocolate cake mix, any variety (Duncan Hines is best)
1 package (4 serving size) instant pudding, chocolate flavor
4 eggs
1 TABLESPOON McCormick Gourmet Collection Ground Ginger
1 teas McCormick Gourmet Collection Saigon Cinnamon
1/2 tesas McCormick Gourmet Collection Ground Allspice
1/2 cup sour cream
1/2 cup vegetable or canola oil

1/2 cup molasses
1/2 cup water
1 cup mini chocolate chips

White Chocolate Drizzle
1 cup white chocolate chips
4 teas milk
1/2 teas Mccormick Pure Vanilla Extract

Preheat oven to 350. Spray a 10 cup bundt pan with Pam baking spray with flour.
Beat all cake ingredients except chocolate chips in a large bowl with electric mixer on low speed until well mixed, scraping sides of bowl as needed.
Beat on medium speed for 2 minutes. Stir in chocolate chips. pour into prepared pan.
Bake at 350 for about 50 minutes or until cake tests done. Cool on cake rack for 15 min and then remove from baking pan onto serving platter.If cake sticks to pan, loosen it from side of pan with long skewer or knife. Cool Completely.

Drizzle: Combine white chocolate chips with milk; microwave on medium power 1 minute. Stir. If necessary, repeat microwave process in 10 second intervals until morsels are melted and mixture is smooth. Stir in vanilla. Drizzle over cooled cake. Drizzle will harden, so prepare just before drizzling over cooled cake.

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Pumpkin Pecan Cobbler

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Pumpkins Pumpkins everywhere! Isn’t it grand? In fact, if I’m not careful, I will be able to trick or treat as a pumpkin without putting on a costume. Fall is just the best time of the year. Moods change from wanting to find the nearest pool to wanting to bake. Actually, that is not a true statement for me at all. Because I would be the last person anyone would choose to see in a bathing suit, my comfort zone is always the kitchen. But, if I were rich and could afford an island where NO ONE lived or could see, I would love to swim. So I guess because Moo Moos are my costume of choice (and necessity) I love Fall and baking and eating all the great pumpkin recipes which are posted everywhere. I have never made this, but it sounds delicious, so I just printed it up. Taken from Lauren’s Latest on Pinterest, I think it will be one recipe that I will “fall” in love with.

Ingredients
1 cup plus 3 tables flour
2 teas baking powder
1/2 teas salt
3/4 cup sugar
1 teas cinnamon
1/2 teas nutmeg
1/2 teas cloves
1/2 cup of canned pumpkin puree (not pumpkin pie filling
1/4 cup milk
1/4 cup melted butter
1 1/2 teas vanilla

Topping
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/4 cup chopped pecans
1 1/2 cups very hot water

Directions (be sure to read all directions before baking!

Preheat oven to 350.
In a medium bowl, stir together the flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to mix.
Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8″ lightly greased casserole dish with high sides. (Place baking dish on a baking sheet in case it bubbles over.)

For topping, in a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing. DO NOT STIR! Bake for 40 min or until middle of cobbler is set.

Serve while still warm with more toasted pecans if desired and vanilla ice cream. Of course, I don’t need to tell you that the ice cream needs to be Blue Bell Homemade Vanilla, right?