Tag: Duncan HInes

Cakes · Chocolate · Desserts

German Chocolate Cheesecake

Chocolate CastlesLeave a comment

This is a one-pan dessert that takes one of the best known desserts…cheesecakes, and makes in a simple, quick & great tasting dessert that you can add to any dessert table for the holidays!

Great made the night before for best flavor!

1 box (18 1/2 oz) Duncan Hines German Chocolate cake mix

2/3 cup shredded coconut

2/3 cup butter, softened

3 eggs, divided use

2 packages ( 8 oz each) cream cheese, softened

2 teas vanilla

3/4 cup sugar

Sour Cream Frosting

2 cups sour cream

1 tables vanilla

3/4 cup granulated sugar

Mix all 3 ingredients together before spreading over the cheesecake

Cheesecake:

Blend the cake mix, coconut, butter and 1 egg. Spread into bottom of an ungreased 9×13 baking pan. (I did lightly spray mine with Pam, just in case).

Beat softened cream cheese with remaining 2 eggs, vanilla and sugar until creamy and smooth. Spread over the cake mixture in pan and bake at 350 for about 30-35 min, or until middle is almost done, with a slight jiggle. Let cool for about 30 minutes and spread Sour Cream frosting over top of cake. Allow cake to cool further and place in refrigerator at least 8 hours before serving.

Cakes · Desserts

Strawberry Cream Cheese Cupcakes

Chocolate CastlesLeave a comment

*2015-03-17 15.55.50

Strawberry and Cream Cheese make such a delightful Spring flavor. I am catering a luncheon for a friend tomorrow and since it is suppose to be raining all day, I wanted to end the lunch time with something that would put a “spring” in their step, so I decided to make strawberry cream cheese cupcakes with strawberry cream cheese frosting. Each lady has a little pink bag to take away, filled with the chocolate-toffee biscotti I posted a couple of days ago.

Cupcakes:

1 box of Duncan Hines Strawberry Cake mix. *This was the ingredients on the cake mix I bought, but which ever brand you use, use ingredients listed on back of box.*

*3 eggs

1 cup cold water

1/2 cup oil

Filling:

4 oz of cream cheese, softened

2 teas flour

1/3 cup sugar

1 egg

1/2 teas vanilla

Mix all filling ingredients together until well mixed.

Mix cake mix according to directions. (different brands call for different measurements, so be sure to follow the ingredients on the back of the cake mix you buy.

Fill cupcake liners about 2/3 full. Drop about 1 tables cream cheese filling in center of batter. Bake about 18 min or until cupcakes tests done. Cool on wire rack and frost with frosting given below.

Frosting:

4 cups powdered sugar

1 (8 oz) cream cheese, softened

1 stick butter, softened

Small container of frozen strawberries, thawed. Drain off some of the juice in a small container to use in frosting. You can use the strawberries for another use.

Enough of strawberry juice that you have drained off frozen strawberries to get frosting  the consistency you need to cover cupcakes. I used about probably 2 tables of juice. If it gets too thin, just add a little more powdered sugar.

Be sure cupcakes are completely cool before frosting and store in covered container in fridge.

*I bought the heavy cupcake liners that you can actually bake in. Just set them on a baking sheet and fill them according to the instructions. They make such a pretty presentation, other than just cupcake liners.

Chocolate · Cookies · Desserts · Holiday Fare

Red Velvet Cookies (Thank you Duncan Hines)

Chocolate CastlesLeave a comment

This is an infomercial! I thought since most of us are in a time crunch, but are still desiring to bake Christmas cookies, this would come in handy. I have heard of the cookies made from cake mixes, but until two nights ago, I had never really liked the ones that I had tasted. A friend came by with snickerdoodles which were awesome. When I told Peggy how good they were, she said, “glad you liked them, I made them from a cake mix”. I was shocked. So today, I stopped and bought a Duncan Hines Red Velvet cake mix and am making the cookie recipe on the side of their box. Am making one little change. I am making them into thumbprint cookies and filling the indention with my cream cheese frosting. Am so excited that I can whip up a batch of cookies that taste like homemade, in less than 5 min…I thought it would be fun to color the cream cheese frosting green so, wa-la, Christmas cookies that taste like red velvet and it was really so easy. The picture below is a plate of the original directions on Duncan Hines, each ball dipped in Powdered sugar, the ones on the outside are the ones I ended up just baking as balls and then added colored cream cheese frosting and sprinkles. Merry Christmas from my heart to yours…tkbakesalot2014-12-21 14.04.58

If you happen to have a box of red velvet cake mix that doesn’t have the recipe on the side, here it is:

1 box red velvet cake mix

6 tables softened butter

2 eggs

Mix until well blended with mixer on low to medium speed. Drop 1″ balls into powdered sugar and onto lightly greased cookie sheet if you are not using Parchment paper or coated cookie sheets. Bake at 375 for about 9-10 min. If you use the cream cheese frosting, do not roll the balls in the powdered sugar. Just drop the balls onto the cookie sheet and using a Thumbie or your thumb, make an indention in the center of each cookie. The indention will almost disappear when cookies are baked, but don’t worry about that. Fill in with frosting of your choice.

Cakes · Chocolate · Daily Thoughts · Desserts

Sweet & Salty Caramel-Chocolate Cupcakes

Chocolate CastlesLeave a comment

On our last trip out to California a couple of weeks ago, some friends and I celebrated a good friend’s birthday at a well-known restaurant in downtown Pasadena called, La Orange, where they have platters of the best(and free, which I know you are suppose to only take one, but since I don’t live there anymore and if they kick me out, well,) chocolate chip cookies that have sea salt sprinkled on top. So I candidly kept making excuses to pass the front door and took a cookie each trip I made. I told the hostess I was just going to go look outside to see if any more of our party had arrived., I wonder if she noticed that as soon as the platter was empty, I didn’t come to see If any more friends would be arriving? All that to say that I have come to love the flavor of salt on desserts. When I saw these cupcakes, I knew that they would be awesome. When my son comes over and teaches me how to download pics from my new Note 3 to my computer will post a picture. These cupcakes have a simple homemade caramel sauce that can ben made up to 2 weeks before so when you have a minute, whip the filling up so when you are ready to make the cupcakes, the filling will be ready for you to use.

*If you are in a time crunch make a box of Duncan Hines Fudge cupcakes because with the homemade filling and frosting, no one will guess the cupcakes are from a box. I do this sometimes and just substitute milk for the water the directions call for, and add about 1/4 cup sugar to the boxed mix before mixing.

Cupcakes

1 cup butter

1 1/4 cups unsweetened cocoa

3 cups sugar

3 large eggs

1 tables vanilla

2 3/4 cup flour

2 teas baking soda

1 teas salt

1 1/2 cups buttermilk

1 1/2 cups boiling water

Salted Caramel Filling:

2 cups sugar

1/2 cup water

2 tables light corn syrup

1 cup heavy whipping cream

1/4 cup butter

1 tables sea salt

Chocolate Buttercream Frosting:

3 (4 oz) boxes semisweet chocolate, chopped

1/2 cup heavy whipping cream

1 1/2 cups butter, softened

6 cups powdered sugar

Preheat oven to 350. Line 3 (12 cup) muffin pans with paper liners.

In a medium bowl, whisk together the melted butter and cocoa powder until smooth. Set aside.

In a large bowl, beat sugar, eggs and vanilla with mixer at medium speed until fluffy. Gradually beat in butter mixture.

In a medium bowl, c.

Combine flour, baking soda and salt. Gradually add flour mixture to sugar mixture with buttermilk, beginning and ending with the flour mixture; beating until just combined after each addition.

Spoon Salted Caramel filling into a squeeze bottle with a long narrow tip. Insert tip of squeeze bottle into center of each cupcake and allow about 1 teas caramel to fill center of each cupcake.

Spread or pipe frosting over cooled filled cupcakes.

Frosting:

In a small saucepan cook chocolate and cream over low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat and let cool for 30 minutes.

In a large bowl, beat butter with mixer on medium speed with the chocolate mixture until smooth. Gradually add the powdered sugar and mix until combined and smooth. Frost cupcakes immediately.

Pour batter into prepared muffin cups, filling 3/4 full. Bake for about 15 minutes or until cupcakes tests done in center. Remove from pans and cool completely

Uncategorized

Upside Down German Chocolate Cake

Chocolate Castles2 Comments

No matter what cake comes out of our kitchen, Randy’s favorite remains the same, German Chocolate. This recipe is a quick version to put on the table when I don’t have time to whip egg whites or spend 12 minutes stirring the frosting that goes on top. I found this recipe on the side of a Duncan Hines German Chocolate cake mix. It is so rich because of the butter and cream cheese. Will keep this recipe right on top. It has Randy’s seal of approval!.

1/2 cup butter, melted

1 cup firmly packed light brown sugar

1 1/2 cups flaked coconut

1 1/2 cups chopped pecans

1 pkg Duncan Hines German Chocolate Cake mix

1 ( 8oz) cream cheese (softened)

1/2 cup butter, melted (this is not the same butter listed above, but an addition)

1 lb powdered sugar

Preheat oven to 350; grease and flour a 9×13″ pan.

Melt 1/2 cup butter and brown sugar together and spread in the bottom of the baking pan. Then sprinkle coconut and pecans on top of the mixture. Prepare cake mix according to directions on box. Pour over coconut and pecan mixture.

Combine cream cheese and 1/2 cup melted butter in medium bowl. Beat at low speed with electric mixer until creamy. Add powdered sugar and beat until blended and smooth. Drop by spoonfuls  evenly over batter.

Bake 45 minutes or until cake tests done.  Cool completely. Cut into individual pieces, turn upside down when placing on plates.

Uncategorized

Red Velvet Christmas Cheesecake

Chocolate CastlesLeave a comment

Red Velvet Christmas Cheesecake

This cake is so picturesque that Southern Living made it their December Cover shot. What a grand dessert to serve your family and friends. Taken from SL, this combines red velvet cake with cheesecake. Theirs is a homemade version. To simplify and quicken the procedure, I am going to make my Duncan Hines Red Velvet cake, (substituting cream for water) and layer it with the cheesecake recipe that they give in their magazine.
1 Duncan Hines Red Velvet Cake mix, baked according to directions on box, using 3 8″ cake pans.
Cheesecake layers:
5 (8 oz) cream cheese, softened
1 (12 oz) package white chocolate morsels
2 (8″) round disposable aluminum foil cake pans
1 cup sugar
2 large eggs
1 Tablespoon vanilla

Bake your red velvet cake according to directions on back of box, dividing the batter between 3 (8″) round cake pans, Set aside.
To prepare the cheesecake layers:
Line bottom and sides of the 2 disposable pans with foil, allowing 2-3″ to extend over sides; lightly grease foil.
Microwave white chocolate morsels in a microwave safe bowl according to directions on package; cool 10 minutes.
Beat cream cheese and melted white chocolate at medium speed with mixer until creamy.
Gradually add the sugar, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition.
Stir in the vanilla. Pour into prepared pans.
Bake in preheated 300 oven for 30-35 min or until almost set. Turn oven off. Let cheesecakes stay in oven, with door closed for 30 minutes. Remove from oven to wire racks; cool completely about 2 hours. Cover and chill 8 hours. Layer the cheesecakes and red velvet layers like you see in the picture.
Frost with the following:
2 (4 oz) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32 oz) package of powdered sugar
Wisk together the chocolate and boiling water until chocolate melts. Cool 20 minutes.
Chill 30 minutes.
Beat 1 cup butter and chilled chocolate mixture at low speed 1 minute.
Increase mixer to high and mix 2-3 minutes.
Gradually add powdered sugar. Beat until frosting is fluffy. Frost tops of red velvet and cheesecakes as you assemble the cake. Frost sides and top last. Decorate with Christmas sprinkles, white chocolate leaves.

Desserts · Fruit · Holiday Fare

Peter Peter Pumpkin Eater

Chocolate CastlesLeave a comment

Another super easy, yet so yummy pumpkin dessert. Brought to you by Jell-O!  J E L L-O

Preheat oven to 350.
1 pkg (2 layer size) Duncan Hines yellow  cake mix

4 eggs, divided

1/2 cup butter, melted

1/2 cup packed light brown sugar

1 ( 8oz) cream cheese, softened

1 can (15 oz) pumpkin

1 pkg  (3/4 oz) pumpkin spice flavor instant pudding (if you can’t find the pumpkin spice, use French vanilla

1/3 cup cold milk

1/2 teas cinnamon

1 envelop Dream Whip Whipped Topping Mix

Line a 13×9″ pan with foil; spray with cooking spray. Blend cake mix, 1 egg and butter; press onto bottom of pan.

Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended. Pour onto crust.

Bake 40 minutes or until toothpick inserted into center comes out clean. Transfer pan to cooling rack; cool completely.

Mix whipped topping with milk and beat until blended. Beat on high speed until mixture forms stiff peaks. Spread onto dessert.

Refrigerate until ready to serve.

I cheated and used real whipping cream. Add 1/3 cup sugar with 1/2 pt of whipping cream and beat until stiff peaks form. Nothing is better than REAL whipping cream…..so easy and makes such a difference.

Serves 18

Uncategorized

Ding Dong Delicious Chocolate Cake

Chocolate Castles1 Comment

For Jaden’s birthday cake, he wants an ice cream cake. He wants me to make it so have been looking for something other than just the regular one. When Jaden saw this one on my FB page, he said, “this is the one”. It consists of filling, cake layers and frosted with chocolate frosting and whipping cream. Since he wanted an ice cream cake, am adding frozen chocolate ice cream to the middle of the cake. Here we go…

Cake:

Make one Duncan Hines Chocolate Cake according to directions for two 9″ round cake pans. When cake is done, cool awhile and then slice each layer in 2 layers, giving you now 4 layers. Set aside.

Freeze about 2 cups of slightly softened chocolate ice cream (or flavor or your choice) in a 9″ round cake pan that you have placed Saran Wrap to extend over the edges. This will make it easy to pull it out after the ice cream freezes. This also ensures that it will be exactly the same size as the cake.

Filling:

1 stick softened butter, unsalted

1 8 oz softened cream cheese

1 8 oz Cool Whip

Mix until smooth. Place one cake layer on a serving platter that will fit into your freezer. Put about 1 cup of the filling and spread, just until the edge of the cake layer. Place a second cake layer on top. Using the frozen ice cream layer, place on top of cake layer. Place a third cake layer on top of ice cream. Use another 1 cup of filling. Place last cake layer on top and place in freezer for at least 1 hour.

Frosting:

This is your choice, you can either use chocolate frosting, softened ice cream or whipping cream. Cake will need to be frozen until serving time. 

Cakes · Chocolate · Daily Thoughts · Desserts · Holiday Fare

Paula Deen’s Tunnel Of Love Fudge Cake

Chocolate Castles4 Comments

During the dinosaur age, known as the 70’s and 80’s, there was a cake that became so popular that you couldn’t go to any social gathering without being served a piece of Tunnel of Fudge cake. It was all the rave and people just couldn’t get enough of this gooey and yummy cake. I like to think that it was this cake’s fault that contributed to my “baby fat” look, that I still am so proud to sport even today, in my “golden years”. When Duncan Hines did away with the frosting mix that you added to one of their cake mixes, that made this cake possible, America cried. What would we do without our Tunnel of Fudge cake? What would we serve for company, holidays and birthday’s? What was happening to the world? Why would Duncan Hines do this to us when we were just getting over having to wear tie dyed shirts, clogs and bell bottom jeans?

In came Paula Deen with her version of our most beloved cake. Once again, we can get those pretty cake plates out and proudly serve America’s Cake.  Thanks to Paula, we can go back to the kitchen and whip up this miracle of a cake. Who knew that Paula would be our cake hero? Not only do we love her for her southern fried everything, her southern drawl, her recipe for bread pudding made with Krispy Kreme donuts, but now, the Tunnel of Fudge Cake. Gather your friends, family, your Bible study group, your bridge and bunco groups and present them with this wonderful treasure from days gone by….

Tunnel of Fudge Cake

Serves 16

3/4 pound (3 sticks) butter

6 eggs

1 1/2 cups sugar

1 (12 1/2 oz) can creamy double Dutch frosting

2 cups all -purpose flour

2 cups chopped pecans or walnuts (the nuts really are necessary in this recipe to give it the right texture)

Preheat oven to 350. Cream room temperature butter in a large bowl on high speed. Add eggs, one at a time, beating well. Add sugar gradually, creaming at high speed until light and fluffy (goodbye light and fluffy rear end, hello saggy and droopy butt)

Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter in well-greased and floured Bundt pan. Bake for 60-65 minutes. Cool 2 hours before removing from pan. Cake will have a dry brownie-type crust and a most center with a tunnel of fudge running through it.

 

Cakes · Daily Thoughts · Desserts · Fruit · Holiday Fare

Apple-Spice Cake

Chocolate CastlesLeave a comment

My precious little hubby came home from the Nutritionist yesterday upset because he hadn’t lost the weight he had hoped. We finished dinner and found our way to our matching recliners (they are disguised as wing backs so people just walking in the living room won’t know we are old), when he proceeded to ask me what we were having for dessert. I looked at him and reminded him that he was just complaining an hour ago about not losing weight. He reminded me that that was an hour ago and he was wanting dessert. I hated to tell him that the dessert that I had made was long gone. It had been delivered to some friends and it was too late to make anything last night. He rummaged around our pantry until he found cookies.  This morning I promised him I would have dessert awaiting his arrival today. I found this recipe on the back of the Duncan Hines Spice Cake Mix box and have it in the oven as we speak (actually as I post). Am adding my own frosting as I still just cannot do canned frosting. It has a can of apple pie filling in it and I did add a half teaspoon of ground ginger to the batter. The house smells divine right now and cannot wait to  try it.

1 Duncan Hines Spice Cake mix

3 eggs

1/3 cup oil

1/2 teas ground ginger

1 (18 oz) can apple pie filling (not just the canned apples, but the “pie filling” apples

Frosting  of your choice (but please don’t tell me if you use the canned, I don’t want to know that)! ha

Combine eggs, cake mix, oil and mix for 2 minutes. Add can of apples.

1 cup chopped nuts (opt) can be added if you like

Pour into a greased 9×13 baking pan and bake until knife inserted in middle comes out clean. Cool and Frost

Browned Butter Frosting

1 cup butter

1 box (16 oz) powdered sugar

1/4 cup milk (might need a little more, but add by tables as needed)

1 teas vanilla

Cook butter in a small saucepan over medium heat, stirring constantly, 6-8 min or until butter begins to turn a golden brown. Remove pan from heat immediately and pour butter into a small bowl. Cover and chill 1 hour and butter begins to solidify. Beat butter at medium speed with mixer until fluffy. Gradually add powdered sugar, alternately with milk, beginning and ending with sugar. Beat mixture at low speed until well blended. Add vanilla. Spread over cooled cake. Sprinkle with chopped pecans if desired.