Chocolate Très Leches Cake

Here I am again...posting non-healthy recipes while on my diet.  Just as an update, I am down 6.8 pounds in 2 weeks on the 21-Day Fix.  I am not SUPER strict on sticking with the rules...I am nursing after all and get the munchies here and there, but making better choices when I do get the urge to munch.  But really, the calories allotted keep me content most days.  I also allow myself a cheat meal here and there.  It's necessary to keep my sanity :)  Sometimes I just need a Diet Dr. Pepper after a long day with kids or a piece of chocolate cake on a holiday!

It just so happened that Cinco de Mayo was this week and I have been itching to have people over ever since I've had this baby.  We used to live right in the heart of an agricultural area surrounded by many of Hispanic descent, and got great Mexican cuisine and attended the yearly Cinco de Mayo festivals..and we miss it!  We invited 3 families over and had a taco/nacho bar and it was so fun.  We had the kids break open a piñata and I had 2 desserts with a Mexican theme.

Let me tell you what...this cake is legit...and it is soo good and made me break my diet, twice (yikes!).  My friends each asked for a half a piece initially and ended up going back for more.  It's just that good!  Top it off with homemade sweetened whip cream and some strawberries, and nothing could be better!

Chocolate Très Leches Cake

Note: I used one of my favorite (easy and egg-free) chocolate cakes for this recipe. But you could really use any 9X13-inch chocolate cake recipe, in fact, the beauty of this recipe is that because of the chocolate milk mixture poured on top of the cake, the cake part is especially forgiving (overbaked a little? No problem.). By the way, this cake can (and should) be made in advance - up to 24 hours. Sweet!

Cake:
3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup natural cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2/3 cup vegetable or canola oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups water

Chocolate Milk Mixture:
1 (14-ounce) can sweetened condensed milk
6 ounces semisweet or bittersweet chocolate, chopped (about 1 cup)
1 (12-ounce) can evaporated milk
1/3 cup whipping cream or half-and-half
Sweetened whipped cream
Cocoa powder for dusting

For the cake, adjust oven rack to middle position and heat oven to 350 degrees. Coat a 9X13-inch baking pan with nonstick cooking spray. Whisk flour, sugar, cocoa, baking soda, and salt together in the baking pan.

Make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Use a rubber spatula to spread the batter evenly in the pan if it isn’t level after mixing. 

Immediately put pan in oven.

Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 23-25 minutes. Remove the cake from the oven and let it cool in the pan on a wire rack until cooled completely.

Using a bamboo skewer or tines of a fork, poke holes all over the top of the cake. In a glass liquid measure or a microwave-safe bowl, combine the sweetened condensed milk and the chocolate. 

Microwave for one minute and stir. If not completely melted and smooth, microwave for an additional 30 seconds until melted and smooth. Whisk in the evaporated milk and heavy cream (or half-and-half). The mixture will start out very, very thick. Don't worry! It will thin out as you whisk in the other milks.

Slowly pour or ladle spoonfuls of the chocolate mixture over the top of the cake. Let the liquid absorb before adding more. Ladle the liquid onto the cake until all the chocolate mixture has been used. It's ok if there is excess liquid pooled on top of the cake, it should absorb into the cake while it is refrigerated.

Cover the cake with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
Serve pieces of the cake with sweetened whipped cream (see recipe below) and a dusting of cocoa powder or top with a few sliced strawberries.

Recipe Source:  Meds Kitchen Cafe


Sweetened Whip Cream

(I doubled this for the above recipe)

1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup sugar
1/2 teaspoon vanilla

Beat chilled whipping cream and sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in vanilla. Store refrigerated.


Keeps well in refrigerator for up to 4 days. If mixture softens, rewhip to stiff peaks.

Recipe Source:  Land O Lakes

German Chocolate Cake

The hubs birthday is today...and we celebrated last night because life is happening this evening (AKA baseball).  Seriously, is it normal to have 4 practices a week for a 6-year old?!  

Anyhow, for as long as the hubs remembers, his dad always made him German chocolate cake for his birthday.  I have not been great about keeping up that tradition....I think in 10 years I have made it one other time (BAD wife!).  This year I stepped up my game with good gifts, yummy dinner, movie date, friends to come celebrate with us, birthday lunch with the office, etc.  And then I made this cake.  It turned out so great!  I didn't realize how time intensive the frosting is to make compared to a good 'ole buttercream, but it turned out super yummy.  Definitely a keeper for the files to be made again next year ;)

German Chocolate Cake 

Chocolate Cake:

2 cups all-purpose flour

2 cups sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

German Chocolate Frosting:

1 cup evaporated milk

1 cup white granulated sugar

3 egg yolk, beaten with 1 teaspoon water

1/2 cup butter or margarine

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup flaked coconut

1 tablespoon of cornstarch

Cake:

Pre-heat oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour. I like to do 3 8x8 pans, and just make a 2 layer, cake but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies. This is also great in a 9x13.

In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.

Evenly distribute cake batter between the three 8x8 pans (or two 9x9) prepared cake pans.

Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.

Frost cake with frosting.

German Chocolate Frosting:

*Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9x13 a single recipe should be sufficient.

In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.

Recipe Source:  A Dash of Sanity

Blueberry Breakfast Cake

I know I talk about it PLENTY....but I always have tons of blueberries at my house.  We load up in the summertime, and I love having them year-round for smoothies, baked goods, syrups, etc.  

I made this one night when I wanted some breakfast for dinner.  So after whipping this up and having some omlets, dinner was served...and it was AWESOME!  Enjoy :)

Blueberry Breakfast Cake

1/2 cup of unsalted butter, softened

3/4 cup + 2 tbsp white sugar

Zest of one lemon

1 egg, room temperature

1 teaspoon of vanilla extract

2 cups of flour (divided)

2 tsp baking powder

1 tsp salt

1/2 cup of buttermilk

2 cups of fresh blueberries

1 tbsp white sugar (for the top)

Preheat the oven to 350 degrees. Coat a 8x8 baking dish with cooking spray.

Cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth. Add the egg and vanilla and beat until combined. Add 2 tablespoons of flour to the blueberries and toss to coat evenly. Mix the remaining flour together with the baking powder and salt until well mixed. Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Fold in the blueberries gently. Spread batter into the pan evenly. Sprinkle the 1 tablespoon of sugar evenly on top of the batter. Side note: The batter will be very thick.

Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean. Let it cool for a few minutes before cutting and serving. Enjoy!

Recipe Source:  For the Love of Cooking

Blueberry Lime Cream Cheese Pound Cake

Well, I'm at it again...busting out the bread pan!  Although this time it is technically a cake, I still feel like I am on a bread kick lately!  I have been loving all of our produce we've been stocking up on, and blueberries are one that has taken our freezer over.  This is a yummy way to use up some of those berries. 

This is a refreshing summertime dessert that everyone will love.

Blueberry Lime Cream Cheese Pound Cake

Yield: 1 Loaf Cake

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries

Cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
(you can also add some extra lime zest to this if you prefer ;)

Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.

Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.

Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.

Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

Recipe Source:  the Novice Chef

Carrot Cake Balls

Do you have your Easter menu complete?  I haven't even started!!  I guess I better get on that ;)  This past week I did make a treat that would be fitting for any Easter weekend celebration.  It's an itty bitty bite of a holiday favorite, so you don't have to feel quite as guilty about eating these.  Enjoy!

Carrot Cake Cake Balls

1 box carrot cake mix
3/4-1 tub vanilla or cream cheese frosting
1 pkg. white Candyquik
Toppings (chopped nuts, coconut, etc)

Bake cake as directed and let cool.  Crumble cake and mix in frosting until desired consistency.  Using a cookie scoop, measure out balls and roll into round balls.  Place on a cookie sheet covered with wax paper and freeze for a few hours.

Melt Candyquick as directed.  Using 2 forks, dip each ball into the melted chocolate and let the excess drip off.  Place on wax/parchment paper.  After every 2 or 3 balls, place toppings on top before it hardens.  Once set, ENJOY!

2 Ingredient Lemon Cake/Bars

I hate to brag for those of you that still have snow on the ground, but we haven't had any since Christmas!  I thought living in Washington we'd get more of it, but nonetheless our grass is bare.  Now that we have been having lots of sunny days and most of them being 60+ degree days I have Spring Fever :)  So for my contribution this week, I'd like to share a delightfully Springtime dessert.  

The stores have been carrying amazing strawberries lately, and when I went though my recipes to try and saw a 2 ingredient lemon cake, I knew what I needed to do.  

This cake is yummy and extremely moist.  You could even just sprinkle it with powdered sugar and call it a lemon bar if you prefer.  Either way, 2 ingredients...come on, you can do this!!!

2-Ingredient Lemon Cake/Bars

1 (1 lb) box angel food cake mix

1 can (15 oz) can of lemon pie filling (I could only find a 20 oz can at Walmart, just didn't use quite all of it.  I used the Wilderness brand)

Mix them together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish. They have more of an angel food cake texture than a traditional lemon bar texture.

Recipe Source:  Living Practically

Anyone else experiencing Spring Fever?!

britni

Warm Apple Cake with Butter Sauce

Oh glorious fall...I'm glad you've finally come!  'Tis the season for apples, peaches, and pumpkins, of spice and all things yummy :)  Today, I'd like to share a yummy apple cake my mom had at a church function.  


Last Sunday we had this yummy cake to top off a delicious Sunday dinner, courtesy of my Momma.


Warm Apple Cake with Butter Sauce
From:  Momma


Cream Together:

1/2 c. butter

2 c. sugar

2 eggs

Add: 

4 c. apples, chopped small or grated in food processor

Stir In: 

2 c. flour

1 tsp. salt

1/2 tsp. nutmeg

2 tsp. soda

2 tsp cinnamon

Pour into a greased 9x13 pan and bake at 325 degrees for 45-50 minutes.

Butter Sauce

1 c. butter

2 c. sugar

1 c. evaporated milk

Mix together and heat in saucepan on low boil just to melt butter and sugar.  Remove from heat and add 2 tsp vanilla.

Serve warm with whipping cream or vanilla ice cream.

Decadent Chocolate Cake

My now 3 year old wanted some chocolate cake for his birthday.  I usually just go out and buy a cake at Sam's Club (which are very good), but this time I decided to just make my own.  This one worked out great....basically just a "souped up" boxed cake mix.  Needless to say, the little man was pleased.  It is moist, it is delicious...not complaints :)  I owe this one to Real Mom Kitchen.

Decadent Chocolate Bundt Cake

• 1 package (18 ¼ ounces) devil’s food cake mix
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 cup sour cream
• 1/2 cup oil
• 1/2 cup warm water
• 4 eggs
• 1 1/2 cups semisweet chocolate chips
• Powdered Sugar

1. In a mixing bowl, combine cake and pudding mixes, sour cream, oil, water, and eggs.
2. Beat on low speed until moistened.  Beat on medium for 2 minutes.  Stir in chocolate chips.
3. Pour into a greased and floured (I always use Pam Baking spray – it’s gotta be the baking kind) 10 inch fluted tube pan.
4. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
5. Cool for 10 minutes; remove from pan to wire rack to cool completely or eat it warm.  Dust with powdered sugar if desired.  12 to 15 servings.

Caramel Apple Cheesecake Pie

My oh my was this ever good...good for you?  Probably NOT!  You may be asking why is it called a cheesecake pie.  I figure it's because there really isn't a large cheesecake layer, a lot of it is the caramelized apples, like a pie.  So that's why I figure they called it what they call it!  Today was the hubby's birthday and he requested cheesecake.  After looking over my cheesecakes I had on my to try list, I decided on this one.  I scored big time :)  It's not the quickest thing to put together, but so dang yummy!  It comes from Annie's Eats.  Enjoy this...just not too often or you may not be able to button up your pants anymore :)

Caramel Apple Cheesecake Pie

For the crust:
1½ cups graham cracker crumbs (I used cinnamon ones)
3 tbsp. sugar
½ tsp. cinnamon (left this out because I used cinnamon grahams)
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel
Chopped pecans

Directions:
To make the crust, preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.  In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes.  Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.   Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes.  Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.  Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.)  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans if desired.  Slice with a long, thin knife to serve.

"Better Than You Know What" Cake

I have often heard this cake referred to as "Better Than Sex Cake," which I've seen a few variations of, but this one has always been a favorite. I fixed it for the missionaries last night, and had to switch the name to "better than scriptures" cake.  For some reason, the other name didn't seem quite appropriate :)  It is so easy, but oh so tasty.

1 box chocolate cake mix
1 can sweetened condensed milk
1 jar caramel sauce (12 oz)
1 container Cool Whip
2 Heath or Skor candy bars, broken into small pieces (or toffee bits, 1/3 to 1/2 cup)

Bake chocolate cake mix as directed in 9 x 13 inch pan. When done poke holes in cake with wooden spoon handle. Pour 1 can Eagle Brand milk over top, then pour a jar of caramel sauce over milk. Let cool.  Frost with Cool Whip. Crush or break, in small pieces, 2 Heath or Skor bars, sprinkle over top of Cool Whip. Refrigerate. Simple and easy, but very good.

German Chocolate Cake

Today is Nate's birthday, and german chocolate cake has always been his absolute favorite birthday cake, so he's getting it!  This is my first time making it, and I got my recipe from All Recipes.

1 (18.25 ounce) package Pillsbury® German Chocolate Cake
1 cup water
3 eggs plus
1 egg yolk
1/2 cup Crisco® Pure Vegetable Oil
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 tablespoons butter or margarine
1/3 cup chopped pecans
1/3 cup flaked coconut
1 teaspoon vanilla extract

1.Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.

2.Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.

3.In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

Chocolate Pudding Cake

1 chocolate cake mix
2 pkgs. Chocolate pudding (prepared with 3 cups milk)
1 pkg. cream cheese (whipped until fluffy)

Prepare chocolate cake as directed. Let cool. Combine pudding and cream cheese mixture, spread over cake. Top with 1 medium cool whip, sprinkle with chocolate shavings or chocolate sprinkles.

Vanilla Cake with Strawberry Cream Frosting

2-8oz. packages cream cheese, room temperature
2 sticks unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless strawberry jam
3/4 cup chilled heavy whipping cream

3 cups cake flour
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3 cups sugar
2 sticks unsalted butter, room temperature
7 large eggs
2 Tbsp. vanilla extract
1 cup sour cream
6 Tbsp plus 1/3 cup seedless strawberry jam
2 1/4 obs strawberries, hulled, sliced (about 6 cups)

Frosting:

Using electric mixer, beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of bowl. beat in sugar, then jam. Beat cream in medium bowl until peaks form. fold whipped cream into frosting. Cover; chill until firm enough to spread.

Cake:

Preheat oven to 325 degrees. Butter and flour two 9 inch cake pans with 2 inch high sides. Sift flour, salk, baking poder, and baking soda into medium bowl. using electric mixer, beat sugar and butter in large bowl until fluffy. Add Eggs one at a time, beating to blend after each addition. Beat in vanilla. Add sour cream; beat 30 seconds. Add flour mexture in 3 additions, beating to blend after each addition. Dvide batter between prepared pans.

Bake cakes until tester inserted to center comes out clean, about 50 minures. Coll in pans on rack 10 minutes. Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely.

Using large serrated knife, cut each cake horizontally in half. Place 1 cake half, cut side up, on cake plate. Spread 2 Tbsp strawberry jam over, then 3/4 cup frosting. Top with 3/4 cup sliced berries, arranging in single layer. Repeat 2 more timeswith cake layer, jam, frosting, and berries. Top with remaining cake layer, cut side down. Spread 2 cups frosting over top and sides of cake in thin layer to coat completely. Stir remaining 1/3 cup jam to lossen. Spoon teaspoonfuls onto top and sides of cake, then use back of spoon to swirl james decoratively into frosting. Refrigerate.

(Also may substitute peaches and peach preserves for strawberries!)