Monday, April 27, 2009

Peanut Butter Filled Yellow Cake w/ Chocolate Frosting

This cake is for all of you out there who don't have much time to make something, or if you don't have many ingredients. I don't typically use canned icing, but like i said this is an easy-made cake. I had a few icing decorations from my cake decorating class so I put them on top. I made up some variations of this cake, namely the mini chocolate chips, peanut butter filling, and addition of extracts. I didn't try it, but my mom LOVED it. I must say that it does look pretty awesome. :)

Prepare a yellow cake mix by following the directions on the box. Add 1 tsp. of vanilla extract and 1 1/2 tsp. butter extract. Add 1 cup mini chocolate chips. Pour into two floured and greased 8-inch cake pans; cook for 40 min or until toothpick comes out clean.

1 1/2 powdered sugar
3/4 cup creamy peanut butter
1/4 stick of butter, softened
1 tbsp. of milk

Add all ingredients in mixing bowl and beat using an electric mixer.

Using a can of regular chocolate icing, add 1 tsp. almond extract.

Saturday, April 25, 2009

Mississippi Mud Cake

Hi everyone! I apologize for not posting in such a long time, things are just a bit hectic right now with school and trying to find a job. On to more important matters though: Mississippi Mud Cake.

I found this recipe off What I love about this cake is that it's supposed to be messy, so it's basically error-proof! The bottom is a thin chocolate layer of moist/gooey cake with toasted pecans (I added a few additions and special touches to her original recipe by the way). The next layer is melted marshmallows, topped with homemade chocolate frosting that kind of melts on top of the marshmallows. first thought was, why am I just NOW making this? Living in the South, you would think that I would've heard of this cake, but oh no. 

I'm not recommending all of you to make this cake, I'm TELLING you to b/c it's just that good. How many people have ever had chocolate cake with a layer of melted marshmallow with chocolate buttercream frosting melted on top? It's also really simple to make too. I hope you all enjoy this recipe and I'm expecting some comments below telling me how wonderful your cake turned out. :)

1/2 cup butter, softened
1 cup sugar
3 eggs
3/4 cup all-purpose flour
1/2 tsp baking powder
Dash of salt
1/4 cup plus 1-1/2 Tbsp cocoa
1 tsp vanilla extract
1/2 tsp almond extract
3/4 cup mini chocolate chips
1 cup chopped pecans, toasted
10 oz. marshmallows (I used large, but I think mini might work better)

 Chocolate Frosting:
1/4 cup butter
1/4 cup plus 2 Tbsp cocoa
1/4 cup plus 3 Tbsp warm milk
1 tsp vanilla extract
16 oz. powdered sugar, sifted

1- Preheat oven to 325 deg. F. Grease a glass 9 x 13 - inch pan. (If using a metal pan, increase the oven temp to 350 deg. F)

2-Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. In a small bowl combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla, almond extract, mini chocolate chips, and pecans.

3-Spoon batter into the prepared pan. Bake for 15 to 18 minutes until top is barely soft to the touch.

4- While cake is baking, prepare the frosting. Cream butter then add the cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla.

5- Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. 

6- Let the frosting harden before cutting the cake into squares.

Thursday, April 9, 2009

Mint Chocolate Trifle

So while I was looking in my pantry I found a box of Pillsbury Mint Chocolate Brownie mix that's been sitting in there for awhile. I decided finally to use it in something so I wouldn't have to keep looking at it. Then I glanced across the kitchen for another inspiration and I saw a glass container full of mini York Peppermint Patti's...a trifle!

This is really easy to make and it got rave reviews, but I actually didn't try any so I can't tell you from a firsthand experience. But what's not to love, mint brownies, pudding, Cool Whip, and York Peppermint Patti's? The great thing about this dessert is that it doesn't leave you feeling really full. Aside from the brownies, everything else is pretty light. 

1 box Pillsbury Mint Chocolate Brownie mix (if you don't have one just add some peppermint extract to a regular brownie mix)
1 box of chocolate pudding (serves 4)
1 box vanilla pudding (serves 4)
2 16 oz. containers of Cool Whip
10 mini York Peppermint Patti's
1/2 cup Andes mint baking pieces (I had them leftover)
1/4 cup hot fudge sauce or chocolate syrup

Prepare brownies according to directions on box-let set for about 10 min. and crumble. 
Prepare both puddings, in separate bowls, according to directions on the boxes.
Pour the chocolate pudding on the bottom layer of the trifle; add one of the Cool Whip containers as the second layer. Put half of the brownies on next (add 1/4 cup of crushed Andes mint baking pieces if you want). Add the vanilla pudding, then the brownies, and top with the last container of Cool Whip. Sprinkle the top with York Peppermint Patti's (and remaining Andes mint baking pieces). Drizzle with chocolate syrup or hot fudge sauce if desired.