Molten Lava Cakes

These were York's Father's Day treat.  They were so yummy, too rich and way easy.

Molten Lava Cakes
from:  The White Library via Pinterest

1 cup of chocolate chips 
1 stick butter
3 large eggs
3 large egg yolks
1 cup sugar
1 1/2 cups flour

Melt the chocolate and butter together until smooth in the microwave, or over the stove on low (be sure not to burn it). Set aside to cool slightly. Whisk the eggs, yolks and sugar in a large bowl. Add in the chocolate mixture. Slowly whisk in the flour. Pour equally into 4 ramekins and bake on a cookie sheet for 11-13 minutes at 450 degrees (time varies on the oven, so the first time you make this keep a eye on it and take note to the time). The center should be runny and the outside should be a brownie consistency. Let cool for 15 minutes.  

Peanut Butter Sheet Cake

Pinterest is making cooking fun again.  

I found this linked to The Girl Who Ate Everything...one of my favorites.

The only reason it is iced so pretty is because my sister-in-law actually made it.

Peanut Butter Sheet Cake

by Nina Jones

Mix in pan and bring to a boil:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter

Sift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Frosting
Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter
Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.

Pumpkin Sheet Cake With Cream Cheese Frosting

Pumpkin Sheet Cake With Cream Cheese Frosting

From:  Mommy's Kitchen

15 oz. can pumpkin

2 cups sugar

1 cup vegetable oil

4 eggs, beaten

2 cups flour

2 tsp. baking soda

2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

In a mixing bowl, beat the pumpkin, sugar and oil.  Add eggs and mix well.  Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.  Pour into a greased 10x15 inch baking pan.  Bake for 25-35 minutes at 350 degrees.  Cool the cake completely and then frost it with the cream cheese frosting. 

Cream Cheese Frosting

1 stick butter, softened (1/2 cup)

8 oz cream cheese, softened

1 1/2 tsp. vanilla

2 1/4 cups powdered sugar

5-6 tsp. milk (I did not need this)

Beat the butter and cream cheese together.  Add the vanilla and blend until smooth.  Gradually add the powdered sugar and mix well.  Add the milk a bit at a time until you get it to a spreadable consistency.  Spread on top of the sheet cake.  You can also top this cake with some chopped pecans or walnuts. 



Heath Bar Cake

The picture does not do this cake justice. It was delicious!

Heath Bar Cake

Printable Version with PicturePrintable Version
*Serves 8-10

1 cup packed light brown sugar

1/2 cup granulated sugar

2 cups flour

8 tablespoons (1 stick) butter, softened

1 cup buttermilk

1 large egg

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon salt

5-6 (1.4 ounces each) chocolate covered toffee bars (like Heath), chopped

Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 9X13-inch pan and set aside.
In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.
Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. No fear! It will still be delicious.

Jayme's Strawberry Cake

A friend brought this over one night...it was delicious! She says she always serves it at parties and it's always the first to go. Excuse the toothpicks...they were used to keep the foil from ruining the topping.

Jayme's Strawberry Cake

1 white cake mix
2 Qts. strawberries cored and sliced
1 tub strawberry glaze (Marie Callenders or T Marzetti)
1 brick Philadelphia cream cheese
1 pint whipping cream
2 C. confectioners sugar

Make cake according to package and bake in a jelly roll pan. It will probably only take about 20 or so minutes to bake. It is done when toothpick comes out clean.
Beat cream cheese and 1 cup powdered sugar together and set aside. Beat whipping cream and 1 cup powdered sugar until stiff peaks form. Fold in cream cheese mixture. top cooled cake with whip cream/cream cheese mixture.
Mix strawberries and most of glaze together and carefully spoon on top of cake. With remaining glaze smooth out the top.

Super Moist Carrot Cake with Cream Cheese Frosting

I started out this week planning on making one of my sister-in-laws fabulous cheesecakes. I even had her go through the trouble of sending me the recipe. Darby's seminary teacher's birthday was today and I wanted to bring her a cake. Anyone who has to teach teenagers at 6 in the morning on their birthday deserves cheesecake. But, I also spent the entire day learning how to make tamales (post coming soon) so, by the time that was done, I didn't have the energy or nerve to attempt one of her infamous cheesecakes. Carrot cake became the second best choice and after slaving over that, the seminary teacher wasn't even home and I knew I was not going to venture out in my car one more time today so, Ford's tutor became the proud winner of a cheesecake. Congrats!

Super Moist Carrot Cake with Cream Cheese Frosting
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 1 slice • Points: 6 pts Calories: 301.1 • Fat: 8.1g • Protein: 4.4 g • Carb: 38.2 g • Fiber: 0.4 g

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping

Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.Spoon batter into an 8" x 3" cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

Kim's Chocolate Sheet Cake

Chocolate Sheet Cake

Kim Taggart

Cake:

1 c. margarine

1 c. water

1/4 c. cocoa

2 c. flour

2 c. sugar

1 tsp. soda

1/2 tsp. salt

2 eggs

1 tsp. vanilla

1/2 c. buttermilk

Boil margarine, water and cocoa. Pour into bowl. Add flour, sugar, soda, salt, eggs, vanilla and buttermilk. Beat with electric mixer and pour into a greased and floured jelly roll pan. Bake at 375 for 20 minutes.

Frosting:

1/2 c. margarine

1/4 c. cocoa

6 T. milk

4 c. powdered sugar

1 tsp. vanilla

In saucepan, mix margarine, cocoa, and milk. Stir and boil 1 minute. Add powdered sugar and vanilla. Frost cake while warm.

Lemon Lime Cake

I was in charge of book club last month and was in the mood for something light and springy since we are finally experiencing warm beautiful weather. This cake was perfect.

Lemon Lime Cake
Lick The Bowl Good
adapted from Duncan Hines

Cake:
1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
1 (3.4 oz) pkg lemon instant pudding
4 large eggs
1/2 cup vegetable oil
3/4 cup water
1/4 cup lime juice

Glaze:
2 cups powdered sugar
1/3 cup lime juice
2 tbsp water
2 tbsp butter, melted

Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.
For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 25 minutes. Remove cake from pan onto cooling rack then immediately return cake back to pan. Poke holes in top of warm cake with toothpick, wooden skewer or long-tined fork.

For glaze, combine 2 cups powdered sugar, 1/3 cup lime juice, 2 tablespoons water and melted butter in medium bowl.
Pour slowly over top of warm cake and allow it run along the sides of the pan. Cool completely while still in pan.
Invert onto serving plate. Dust with additional powdered sugar or glaze (recipe below). Garnish with lime slices, if desired.

Chocolate Sheet Cake

I got this recipe off of Pioneer Woman after rave reviews from my friend Suzanne. I've made it a couple of times and it is really good. Although, I do recommend reading the directions and actually cooking the ingredients before throwing them all in the mixer. I kind of skipped that part this time and realized too late that I'd completely over looked a major part of the recipe. Amazingly enough, it still turned out pretty good although, not as good as the first time I made it. It's great for serving a large crowd. I'm not sure I completely agree with the "Best ever" title it was given but, than again, I haven't tried that many sheet cakes in my time.

Best Ever Chocolate Sheet Cake
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 24

Ingredients
CAKE Ingredients
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares and eat!

Tres Leches - Remake

I used to hate Tres Leches cakes. I'm not a fan of milk and these cakes were a little too milky for my taste. I've come a long way...still don't drink milk but, have learned to tolerate it in my deserts and have even learned to love a good Tres Leches.
I posted a recipe for one of these cakes a few weeks ago that I found on the Pioneer Woman's blog. You usually can't go wrong with anything she makes (or does for that matter) and while it was good, it was a little heavier than I like.
My friend Suzanne told me that she had a much better Tres Leches recipe and her daughter posted it on her blog so, I stole it and tried it. They were right...much better. Lighter and fluffier! So, I'm doing away with my previous attempt at Tres Leches and sticking to this one. Thanks girls!

Tres Leches Cake

1 box white cake mix
3 large eggs
1 cup water
1/4 cup vegetable oil
1 tsp. vanilla extract
1 14 oz. can sweetened condensed milk
1 12 oz. can evaporated milk
1 cup milk
Cool whip
Strawberries for garnish

Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray and set aside.In a large bowl, beat the cake mix, eggs, water, oil and vanilla until smooth. Pour into prepared pan. Bake 30 to 40 minutes or until golden brown. Remove cake from oven and let cool 10 minutes.Meanwhile, stir together the sweetened condensed milk, evaporated milk and regular milk til well blended. Poke cake all over with a skewer and pour milk mixture all over cake, pressing lightly to make sure milk is completely absorbed. It may seem really full, but it will all get absorbed.Frost cake with cool whip and place sliced strawberries on top. Keep refrigerated. Enjoy!!
Recipe and picture are from Lick the Bowl Good.

Coconut Cake

My friend Sherlyn has made this for us a couple of times and I love it. It is so moist! It is my new favorite cake.

Sherlyn's Coconut Cake

1 yellow or white cake mix (made as directed on box)

1 can sweetened condensed milk

Poke holes in the cake with a fork and pour whole can of sweetened condensed milk on top of cake.

1 regulare size container of cool whip

1 can of coco lopez (I think this is found with the pina colada mixes)

coconut

Mix cool whip and coco lopez together well and spread on cooled cake. Sprinkle top with coconut. Refrigerate.

Cherry Chocolate Fudge Cake

This cake is another favorite from my Durning House cookbook. The cherry pie filling makes it very moist and once again...It is very easy to make.

Cherry Chocolate Fudge Cake

Cake:
1 Devil's Food cake mix
1 (21 oz.) can cherry pie filling
2 eggs
2 tsp. almond extract

Mix first four ingredients; pour into greased 9 x 13 inch pan. Bake at 350 for 25 to 30 minutes.

Frosting:

5 T. butter

1/3 c. milk

1 c. sugar

1 (6 oz.) pkg. chocolate chips

1 tsp. almond extract

Mix butter, milk and sugar; bring to a boil. Boil for 1 minute. Remove from heat and add chocolate chips and almond extract. Frost while cake is warm.