The recipe is adapted from my Vegan GF Carrot Apple Muffins, but it needed some tweaking to get that cake-like texture.
This Caramel Apple Layer Cake is made with layers of brown sugar cake soaked with caramel sauce and cinnamon apples. And without a need to ice the cake (it’s naked!), it’s so easy to put together! It’s also amazingly good and my favorite recipe for Apple cake!
This cake is based on this recipe for a Salted Caramel Cake. I made it a while ago and it was HUGE hit! I thought it’d be perfect with apples and I’ve been wanting to make this fun new version ever since.
This cake looks complicated, but there’s actually just a number of steps involved. The main three phases are making the cake layers, the caramel sauce and the cinnamon apples.
The cake layers are a tasty brown sugar cake with some apple pie spice mixed in. Pretty straight forward.
The caramel sauce is a different one than the one I posted a couple weeks ago. That one was the easy version of caramel sauce. This version is a little more fussy, but works better in this cake. I’ve tried the cake both ways and prefer it this way. The caramel flavor is stronger.
This cake looks complicated, but there’s actually just a number of steps involved. The main three phases are making the cake layers, the caramel sauce and the cinnamon apples.
The cake layers are a tasty brown sugar cake with some apple pie spice mixed in. Pretty straight forward.
The caramel sauce is a different one than the one I posted a couple weeks ago. That one was the easy version of caramel sauce. This version is a little more fussy, but works better in this cake. I’ve tried the cake both ways and prefer it this way. The caramel flavor is stronger.
08:10
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This cheesecake is made with ricotta and a touch of honey, which gives it a rich texture and flavor. Whipping the egg whites and folding them into the cheese batter lightens it. I add just enough flour as a binder, but not so much as to ruin the luxurious texture. The crust is made from crushed ginger cookies and the cherry topping has a hint of vanilla and cardamom extracts. Shaped into a heart, it's perfect for a romantic dessert or any wedding-related occasion
Both the cheesecake and the topping can be made up to 3 days ahead and stored separately in the refrigerator. Or make the cheesecake up to 2 months ahead and freeze. Before freezing, chill the cooled cheesecake in the pan for 2 hours; then wrap pan in a heavy-duty plastic wrap. Thaw the cheesecake in the refrigerator.
07:53
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This easy Texas sheet cake is perfect for times when you need a cake that serves a lot of people, but is simple and straightforward to make. It’s ideal for feeding folks with dietary restrictions since it’s paleo-friendly and free of gluten, grains, and dairy. And it’s also just the thing for when you suddenly need chocolate cake on a random afternoon and don’t want to wait too long to get your fix. With a chocolate sheet cake, you don’t have to worry about un-molding, stacking, or leveling multiple layers of cake. And since sheet cakes are thin, they cool quickly so you don’t have to wait long to frost them. You can make this whole thing, start to finish, in less than an hour. It’s also just really fun to look at such a vast expanse of cake.
This cake also has the best texture of any paleo-friendly chocolate cake I’ve ever made–it really tastes just like a regular cake! But, like a really good, homemade regular cake–not a store-bought one, of course. I looked to classic, gluten-laden Texas sheet cake recipes for guidance in developing this recipe, and discovered that they are usually made with buttermilk. Buttermilk works together with baking soda to help cakes rise, and also helps create a tender crumb. For this recipe, I made a super simple dairy-free buttermilk replacement using Dream Ultimate Almond Unsweetened Almond Beverage and a little bit of apple cider vinegar.
Dream Ultimate Almond is a new line of almond beverages made with four times more California almonds, and it shows. It’s rich, creamy, and also packs five grams of plant-based protein per serving. I’m thrilled to discover Dream Ultimate Almond because it is delicious in my morning coffee and also perfect for baking. In addition to using Dream Ultimate Almond to make faux buttermilk for the cake itself, I use two cups of it in the easy and ridiculously tasty chocolate ganache that I use to frost the cake. That means there are ten grams of protein in that frosting! I won’t say this is health food, but I feel pretty good about it as compared to a traditional frosting made with heavy cream.
Like the cake, the frosting is super easy. You just pour a bunch of chocolate chips (or chopped dark chocolate, if you prefer) into a bowl and add a little vanilla and a tiny bit of salt. Then you heat up the Dream Ultimate almond, either stovetop or in the microwave, pour it over the chocolate, wait a beat for it to melt, and then stir. There’s no mixer required (for the cake or the frosting!), and the results are so good. Just look at that bowl of silky, chocolaty perfection below. I’ll admit to eating several spoonfuls of it before frosting the cake. I ALMOST ate a whole bowl of it like pudding, but the thought of a naked, ganache-less cake brought me back to my senses.
This light, tender cake and rich, velvety ganache are made for each other. I added toasted almonds and pecans on top, which provide pops of crunch in almost every bite. The pecans are a nod to traditional Texas sheet cakes and the almonds are a nod to the Dream Ultimate Almond and almond flour used to make the cake, but you can use all almonds, all pecans, or no nuts at all on top if you prefer. And in case you’re wondering, the cake and frosting don’t taste like almond at all.
Dream Ultimate Almond is available at Whole Foods and Sprouts. If you’ve been disappointed with watery store-bought almond milk or need a great plant-based milk for baking, I highly recommend giving it a try! Visit Dream’s site for a coupon.
Oh, and you know what’s a perfect accompaniment to a slice of this easy Texas sheet cake? A glass of Dream Ultimate Almond Vanilla. It’s pictured in the second photo in this post and it is JUST the thing for chocolate-induced thirst. Usually I find store-bought vanilla almond milk way too sweet, but Dream Ultimate Almond is so lightly sweetened that I find it delightful alongside dessert.
INSTRUCTIONS
Preheat the oven to 350°F. Line the bottom of a 13x18x1-inch sheet pan with parchment and grease the bottom and sides with a little avocado oil.
Measure out half a cup of Dream Ultimate Almond into a two-cup measure and stir in the apple cider vinegar. This is our dairy-free substitute for buttermilk. Let it sit while you prepare the other ingredients.
Whisk together the almond flour, tapioca flour, and salt in a large bowl.
Warm the maple syrup, avocado oil, cocoa powder, and espresso powder in a saucepan over medium heat, whisking occasionally, until quite hot to the touch but not simmering. Turn off the heat and stir in the vanilla extract. Pour into the bowl with the dry ingredients and stir until no lumps remain.
Add the eggs and baking soda to the two-cup measure with the almond “buttermilk” and beat with a fork. Pour the egg mixture into the bowl with the batter and stir until thoroughly combined.
Pour the batter into the prepared pan and bake for 20 minutes, or until set. Let cool in the pan.
To make the chocolate ganache, put the chocolate chips, sea salt, and vanilla extract in a very large heatproof bowl. Microwave the Dream Ultimate Almond or heat it in a saucepan until very hot but not yet simmering. Pour it over the chocolate, cover the bowl, and let it sit for a couple of minutes to give the chocolate time to melt. Stir the ganache until smooth.
You can frost the cake right away or refrigerate the frosting for twenty minutes or so if you’d like it a little firmer. Use a spatula to spread the frosting onto the cake and sprinkle the nuts on top. Slice into squares or rectangles and serve.
NOTES
*Roast the nuts on a dry sheet pan in a 350°F oven until they're slightly darker and fragrant, 5-10 minutes. Transfer the nuts to a plate to cool before putting them on top of the cake.
INGREDIENTS
For the cake:
1¾ cup almond flour
½ cup tapioca flour
¼ teaspoon sea salt
½ cup Dream Ultimate Almond Unsweetened
1½ teaspoons apple cider vinegar
1½ cups maple syrup
¾ cup avocado oil, plus more for greasing the pan
⅓ cup cocoa powder
1 teaspoon espresso powder
1 teaspoon vanilla extract
2 large eggs
1 teaspoon baking soda
For the chocolate ganache:
4 cups dairy-free dark chocolate chips or chopped dark chocolate (about 24 ounces)
¼ teaspoon sea salt
1 teaspoon vanilla extract
2 cups Dream Ultimate Almond Unsweetened
For the topping:
1 cup pecans halves and/or almonds, lightly toasted and chopped*
Dream Ultimate Almond is a new line of almond beverages made with four times more California almonds, and it shows. It’s rich, creamy, and also packs five grams of plant-based protein per serving. I’m thrilled to discover Dream Ultimate Almond because it is delicious in my morning coffee and also perfect for baking. In addition to using Dream Ultimate Almond to make faux buttermilk for the cake itself, I use two cups of it in the easy and ridiculously tasty chocolate ganache that I use to frost the cake. That means there are ten grams of protein in that frosting! I won’t say this is health food, but I feel pretty good about it as compared to a traditional frosting made with heavy cream.
Like the cake, the frosting is super easy. You just pour a bunch of chocolate chips (or chopped dark chocolate, if you prefer) into a bowl and add a little vanilla and a tiny bit of salt. Then you heat up the Dream Ultimate almond, either stovetop or in the microwave, pour it over the chocolate, wait a beat for it to melt, and then stir. There’s no mixer required (for the cake or the frosting!), and the results are so good. Just look at that bowl of silky, chocolaty perfection below. I’ll admit to eating several spoonfuls of it before frosting the cake. I ALMOST ate a whole bowl of it like pudding, but the thought of a naked, ganache-less cake brought me back to my senses.
This light, tender cake and rich, velvety ganache are made for each other. I added toasted almonds and pecans on top, which provide pops of crunch in almost every bite. The pecans are a nod to traditional Texas sheet cakes and the almonds are a nod to the Dream Ultimate Almond and almond flour used to make the cake, but you can use all almonds, all pecans, or no nuts at all on top if you prefer. And in case you’re wondering, the cake and frosting don’t taste like almond at all.
Dream Ultimate Almond is available at Whole Foods and Sprouts. If you’ve been disappointed with watery store-bought almond milk or need a great plant-based milk for baking, I highly recommend giving it a try! Visit Dream’s site for a coupon.
Oh, and you know what’s a perfect accompaniment to a slice of this easy Texas sheet cake? A glass of Dream Ultimate Almond Vanilla. It’s pictured in the second photo in this post and it is JUST the thing for chocolate-induced thirst. Usually I find store-bought vanilla almond milk way too sweet, but Dream Ultimate Almond is so lightly sweetened that I find it delightful alongside dessert.
INSTRUCTIONS
Preheat the oven to 350°F. Line the bottom of a 13x18x1-inch sheet pan with parchment and grease the bottom and sides with a little avocado oil.
Measure out half a cup of Dream Ultimate Almond into a two-cup measure and stir in the apple cider vinegar. This is our dairy-free substitute for buttermilk. Let it sit while you prepare the other ingredients.
Whisk together the almond flour, tapioca flour, and salt in a large bowl.
Warm the maple syrup, avocado oil, cocoa powder, and espresso powder in a saucepan over medium heat, whisking occasionally, until quite hot to the touch but not simmering. Turn off the heat and stir in the vanilla extract. Pour into the bowl with the dry ingredients and stir until no lumps remain.
Add the eggs and baking soda to the two-cup measure with the almond “buttermilk” and beat with a fork. Pour the egg mixture into the bowl with the batter and stir until thoroughly combined.
Pour the batter into the prepared pan and bake for 20 minutes, or until set. Let cool in the pan.
To make the chocolate ganache, put the chocolate chips, sea salt, and vanilla extract in a very large heatproof bowl. Microwave the Dream Ultimate Almond or heat it in a saucepan until very hot but not yet simmering. Pour it over the chocolate, cover the bowl, and let it sit for a couple of minutes to give the chocolate time to melt. Stir the ganache until smooth.
You can frost the cake right away or refrigerate the frosting for twenty minutes or so if you’d like it a little firmer. Use a spatula to spread the frosting onto the cake and sprinkle the nuts on top. Slice into squares or rectangles and serve.
NOTES
*Roast the nuts on a dry sheet pan in a 350°F oven until they're slightly darker and fragrant, 5-10 minutes. Transfer the nuts to a plate to cool before putting them on top of the cake.
INGREDIENTS
For the cake:
1¾ cup almond flour
½ cup tapioca flour
¼ teaspoon sea salt
½ cup Dream Ultimate Almond Unsweetened
1½ teaspoons apple cider vinegar
1½ cups maple syrup
¾ cup avocado oil, plus more for greasing the pan
⅓ cup cocoa powder
1 teaspoon espresso powder
1 teaspoon vanilla extract
2 large eggs
1 teaspoon baking soda
For the chocolate ganache:
4 cups dairy-free dark chocolate chips or chopped dark chocolate (about 24 ounces)
¼ teaspoon sea salt
1 teaspoon vanilla extract
2 cups Dream Ultimate Almond Unsweetened
For the topping:
1 cup pecans halves and/or almonds, lightly toasted and chopped*
07:44
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My parents' birthdays are four days apart, so usually I just make one cake for them both. Every year it poses a bit of a challenge. My mom is fond of carrot cake, cream cheese frosting, and chocolate, while my dad is more of a plain butter cake or upside-down fruit kind of guy. The one flavor they both love? Lemon.
07:34
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CHOCOLATE LAVA CAKE
Ingredients
1/4 cup nuts, coarsely chopped
2/3 cup dark chocolate chips
1/4 cup Land O' Lakes Butter with Olive Oil
1 3 oz package of cream cheese, softened
1 teaspoon vanilla
1/3 cup firmly packed dark brown sugar
3 eggs
1/4 cup cake flour
Preheat oven
to 400°F.
Preparation
Remove cream cheese from refrigerator and allow to sit at room temperature for 30 minutes before baking to soften.
Coarsely
chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.
Butter 4 six
oz. custard or silicone baking cups and place on baking sheet. Sprinkle
coarsely chopped nuts evenly at the bottom of each baking cup.
In a
microwavable bowl, stir together chocolate chips and Land O' Lakes Butter with
Olive Oil. Microwave on high setting, stirring several times until melted. Stir
in softened cream cheese and vanilla. Beat on medium speed of an electric mixer
for 1 minute
At low
speed, gradually mix in flour only until combined. In a large
bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a large
spoon, stir in chocolate mixture until no streaks remain.
Pour batter
evenly into the baking cups. Bake for 13-15 minutes in preheated oven, until
tops are bubbly and puffed; center will still be soft. Remove from oven and
allow to cool for 5 minutes.
Run a butter
knife around the outer edges to free the cakes from the baking cups. Turn each
cake, while still warm, upside down onto a heated dessert dish. Top with fudge
or vanilla ice cream, or serve topped with chocolate curls and whipped topping
(See below)
Whipped Topping:
1/3 cup Land
O' Lakes Heavy Whipping Cream
1 teaspoon vanilla or 1 tablespoon rum
2 teaspoons powdered sugar
1 teaspoon vanilla or 1 tablespoon rum
2 teaspoons powdered sugar
Combine
ingredients in a small bowl and beat until stiff peaks form. Serve over warm
cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa powder with
chocolate bits. Or drizzle with caramel or toffee bits.
Substitutions:
All purpose flour may be substituted for cake flour if not available. Butter
may be substituted for Land O' Lakes Butter with Olive Oil.
CHOCOLATE FROSTED RUM CAKE
Ingredients
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs, separated
1 teaspoon grated orange rind
1/2 cup orange juice
1/3 cup white rum
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Whipped Cream Filling (see below)
chocolate frosting
1 1/2 cups chopped pecans
Preparation
Preheat oven to 350°F. Grease two 9-inch round layer cake pans. sift together flour, baking powder, baking soda and salt.Cream butter and 3/4 cup of the sugar gradually.
Add egg
yolks and orange rind; beat thoroughly. Combine orange juice, rum, extract and vanilla; add alternately with dry ingredients to egg yolk mixture.
Beat egg
whites until stiff but not dry. Add remaining sugar gradually; beat thoroughly.
Fold into
batter and pour into prepared pans.
Bake 20-25
minutes. Cool. Remove cakes from pans and cool on wire rack.Split each
layer using an electric knife or cake leveler (available from Wilton's). Fill
all layers with filling and frost sides of cake with frosting.
Sprinkle
nuts over top and press along sides of cake. Chill overnight. Cut into wedges.
Whipped
Cream Filling:
2 teaspoons
Knox unflavored gelatin (1 envelope)
2 tablespoons cold water
2 cups heavy cream (1 pint)
1/2 cup confectioners sugar
1/3 cup light colored rum
2 tablespoons cold water
2 cups heavy cream (1 pint)
1/2 cup confectioners sugar
1/3 cup light colored rum
Sprinkle the
gelatin over cold water in a small saucepan. Heat slowly until gelatin is
dissolved, stirring often.
Cool
slightly. Combine cream, sugar and rum. Beat until stiff peaks form. Gradually
add gelatin and beat just until it holds its shape. Refrigerate.
Frosting:
6
tablespoons butter
1 cup confectioners' sugar
2 eggs
4 squares unsweetened chocolate, melted
2 tablespoons hot water
1 cup confectioners' sugar
2 eggs
4 squares unsweetened chocolate, melted
2 tablespoons hot water
Cream
butter; add sugar and beat thoroughly. Add eggs, one at a time, beating well
after each addition. Blend in melted chocolate and hot water. Cool
AMARETTO CHOCOLATE CAKE
Ingredients
1 sm. pkg. instant chocolate pudding
3/4 c. sour cream
1/2 c. vegetable oil
1/2 c. water
1/2 c. toasted almonds, chopped
1/4 c. mayonnaise
4 tbsp. almond liquor (Amaretto)
4 eggs
1 tsp. almond extract
1 c. chocolate chips
Preparation
Preheat oven
to 350 degrees. Grease a 10 inch bundt pan and dust with cocoa. Place all
ingredients in large bowl except chocolate chips. Beat 2 minutes with mixer on
medium speed.
Mix in chips with spoon. Pour in pan. Bake 50 minutes (or until
done). Cool 10 minutes before removing from pan. Place warm cake on dish and
glaze.
Glaze: 1 cup
powdered sugar; 3 tablespoons milk; 1 teaspoon almond extract. Mix all
ingredients in small bowl. Let stand at room temperature until cake is ready to
glaze.
CHOCOLATE CHIFFON CAKE
3/4 c. boiling water
1 3/4 c. Softasilk cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
7 eggs, separated
2 tsp. vanilla
1/2 tsp. cream of tartar
Preparation
Chocolate Glaze
1 3/4 c. Softasilk cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
7 eggs, separated
2 tsp. vanilla
1/2 tsp. cream of tartar
Preparation
Chocolate Glaze
Stir cocoa
and boiling water until smooth; cool 20 minutes. Mix flour, sugar, baking soda
and salt in bowl.
Make a well
and add in order: egg yolks, cocoa mixture and vanilla. Beat with spoon until
smooth.
Beat egg
whites and cream of tartar in large bowl on high speed until stiff peaks form.
Gradually
pour egg yolk over egg white mixture gently folding with rubber spatula just
until blended.
Pour into
ungreased tube pan (10"x4"). Heat oven to 325 degrees. Bake on lowest
oven rack 60 to 65 minutes or until top springs back when touched lightly. Immediately
invert on heatproof funnel or bottle until cake is completely cool.
Remove from
pan. Spread cake with Chocolate Glaze.
CHOCOLATE MARBLE CAKE
1 tbsp. sugar
2 tbsp. water
1/4 tsp. soda
2 1/2 tsp. baking powder
2 c. sifted flour
3/4 tsp. salt
1/2 c. shortening
1 c. sugar
Milk
1 tsp. vanilla
3 egg whites
4 tbsp. Sugar
2 tbsp. water
1/4 tsp. soda
2 1/2 tsp. baking powder
2 c. sifted flour
3/4 tsp. salt
1/2 c. shortening
1 c. sugar
Milk
1 tsp. vanilla
3 egg whites
4 tbsp. Sugar
Preparation
With butter,
butter, or lard, use 3/4 cup milk. With other shortening, use 7/8 cup milk.To melted
chocolate, add 1 tablespoon sugar, water, and soda; blend. Cool. Sift flour
once, measure, add baking powder and salt and sift 3 times.
Cream shortening, add 1 cup sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Beat egg whites until foamy, add 4 tablespoons sugar gradually, and beat only until mixture will hold up in soft peaks. Beat thoroughly into batter.
Add chocolate mixture to 1/4 of batter, mixing only enough to blend. Bake at 375 degrees.
Cream shortening, add 1 cup sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Beat egg whites until foamy, add 4 tablespoons sugar gradually, and beat only until mixture will hold up in soft peaks. Beat thoroughly into batter.
Add chocolate mixture to 1/4 of batter, mixing only enough to blend. Bake at 375 degrees.
HUNGARIAN
CHOCOLATE FROSTING:
Melt 3
squares unsweetened chocolate in double boiler. Remove from boiling water, add
1 1/2 cups sifted confectioners sugar and 2 1/2 tablespoons hot water; blend.
Add 3 egg yolks, one at a time, beating well after each. Add 4 tablespoons
butter, a tablespoon at a time, beating thoroughly after each amount. Spread
over cooled cake.
CHOCOLATE PEPPERMINT ROLL CAKE
Ingredients
6 oz. semi sweet chocolate
3 tbsp. bourbon
3/4 c. sugar
6 eggs, separated
1 tsp. vanilla
1/4 c. cocoa
1 1/2 oz. red and white peppermint candies (about 9 - 1 inch round candies)
1 1/2 c. heavy cream
Preparation
Heat oven to
400 degrees. Line an 11 x 15 inch pan with aluminum foil and grease foil
generously. In a heavy saucepan, melt the chocolate in the bourbon over very
low heat. Stir in 1/2 cup of the sugar. Off the heat, beat in the yolks with a
wooden spoon. Stir in vanilla. Beat the egg whites to stiff peaks and stir
about 1/4 of them into the chocolate mixture. Fold in remaining whites.
Gently
spread the mixture in the foil lined pan and bake for 8 minutes. Remove, cover
with a damp cloth and let cool 10 minutes. Turn out onto a strip of plastic
wrap covered with cocoa. Fold the end of the plastic wrap over the end of the
chocolate rectangular shape and starting with one end, roll up.
Cover
loosely with a damp cloth and let cool completely, another 10 to 15 minutes.
Crush the candy in a food processor. Beat the cream with 1/4 cup sugar to form
peaks and fold in candy. Unroll the chocolate rectangle, spread with whipped
cream to within an inch of the edge, roll it up again. Cover and refrigerate.
Before serving, cut in 1 inch slices with a serrated knife. Serves 8.
FLOURLESS CHOCOLATE CAKE
Ingredients
4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt
Preparation
Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.
Using a
wooden spoon, cream butter until light and fluffy, adding the sugar gradually.
Add eggs one at a time, beating after each addition. Stir in melted chocolate,
ground almonds, rum or vanilla, bread crumbs and salt.
Pour into
prepared pan and bake at 375°F for 25 minutes. Remove and cool on a wire cake
rack.
Glaze:
2 squares
unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey
Melt
chocolate in a double boiler. Stir in butter and honey, stirring constantly and
cooking over low heat until thickened. Spread over cooled cake with a rubber
spatula.
KAHLUA CHOCOLATE CAKE
Ingredients
1 (18.5 oz.) pkg. devils food cake mix
4 eggs
1 c. sour cream
1 c. Kahlua or coffee-flavored liqueur
3/4 c. vegetable oil
1 (6 oz.) pkg. semi-sweet chocolate chips
Preparation
Combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Using electric mixer, beat on low speed to blend, then increase speed and beat 3-5 minutes on medium speed. Stir in chocolate chips.
Pour batter
into a greased and floured 10-inch Bundt pan. Bake at 350 degrees for 55-60
minutes or until toothpick inserted in center comes out clean.
GLAZE:
2 tbsp.
butter
2 tbsp. cocoa
2 tbsp. Kahlua
2 tsp. milk
1 c. sifted powdered sugar
1/4 tsp. Vanilla
2 tbsp. cocoa
2 tbsp. Kahlua
2 tsp. milk
1 c. sifted powdered sugar
1/4 tsp. Vanilla
Combine
first 4 ingredients in a small saucepan; bring to a boil, stirring until butter
melts. Stir in powdered sugar and vanilla. Drizzle over cake.
NOTE: This
recipe is also delicious substituting the devils food mix with a yellow cake
mix.
CHOCOLATE CHEESECAKE
Ingredients
1 pkg. Duncan Hines deep chocolate cake mix
1 tbsp. cooking oil
2 (8 oz.) cream cheese
1/2 c. sugar
4 eggs
1 1/2 c. milk
1 tsp. vanilla
2 to 2 1/2 c. Cool Whip
Preparation
Reserve 1
cup cake mix and set aside. In large bowl, combine remaining cake mix, one egg
and 1 tablespoon oil. Press into bottom of a greased 9x13x2 inch pan evenly and
3/4 inch up side.
In same
bowl, blend the cream cheese and sugar until fluffy. Add remaining eggs and the
reserved cupcake mix. Beat 1 minute at medium speed. Add milk and vanilla,
beating on low speed until smooth.
Pour into crust and bake at 300 degrees for
55 to 60 minutes.
When cool,
garnish with Cool Whip.
Sprinkle with shaved chocolate and chopped cherries, if
desired.
FEATHERY FUDGE CAKE
Ingredients
2/3 c. butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 (1 oz.) squares unsweetened chocolate, melted
1 1/4 tsp. soda
2 1/2 c. sifted cake flour
1/2 tsp. salt
1 1/4 c. ice water
Preparation
Cream
together butter, sugar, eggs and vanilla until fluffy; beat at least 5 minutes
on high speed on mixer, scraping bowl occasionally. Blend in cooled chocolate.
Sift together flour, soda, and salt; add to creamed mixture alternately with
ice water; beginning and ending with flour; beat after each addition.
Bake in two
paper-lined 9 x 1 1/2 inch round pans at 350 degrees for 30 to 35 minutes until
done.
04:06
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