Flower Birthday Cake

Lexi had a birthday this week and she wanted a pink cake.

I wanted to make her a cute cake, but I didn't want to take a lot of time. So to save time, I used a box mix and store bought frosting.

To make a pink cake, I bought a strawberry cake mix & cooked it in two circle pans. YUMMY!

I wanted the cake to be flat, so I could make a 2 layer, so I used my cake cutter.

This is what it looks like after cut.

Lexi LOVES chocolate, but she wanted the frosting pink, so I opted to put a chocolate layer between the two cakes. This is a filling of melted chocolate chips.

I frosted the sides and edges of the cake in whites, so the flower would stand out.

I used a piping bag to draw a flower, so I wouldn't have to frost it freehanded.

After filling in the flower, I piped lines on top of the flower.

Then used a toothpick to make this cute design.

This is the finished product.

And the cute little girl who wanted it :)

Angel Pumpkin Cake

This is not the best picture I've ever taken, but this cake was oh so yummy! I need a better camera!

Made by Kim.

Ingredients:

• 1 (16 oz) Angel Food Cake Mix
• 1 tsp. pumpkin pie spice
• 1 (30 oz) can Easy Pumpkin Pie Mix
• ground nutmeg

Directions:

Heat oven to 350. Spray 9x13 baking dish with cooking spray. Mix together cake, pumpkin, and pumpkin pie spice in large bowl on medium speed for about 1 minute, scrapping bowl to mix well. Pour into prepared pan and then sprinkle with nutmeg. Bake 30-35 minutes until well set. Cool completely, then spread topping on cooled cake.

Pumpkin Topping:

• 1 (12 oz) tub Cool Whip, thawed
• 1/2 tsp pumpkin pie spice
• 1 cup canned pumpkin
• 1 (3 oz) pkg. instant vanilla pudding

STREUSEL COFFEE CAKE

Made by Brenda. From www.cooks.com


Ingredients:

• 3/4 c. sugar
• 1/4 c. shortening
• 1 egg
• 1/2 c. milk
• 1 1/2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. brown sugar
• 2 tbsp. flour
• 2 tsp. cinnamon
• 2 tbsp. butter, melted

Directions:

1. Mix with beater first 3 ingredients; stir in milk.

2. Sift and stir in flour, baking powder and salt.

3. STREUSEL MIX: Mix together brown sugar, 2 tablespoons flour, cinnamon and butter.

4. Spread 1/2 of coffee cake mix into 9" square pan. Sprinkle 1/2 of streusel mix over batter. Add remaining batter, top with remaining mix.

5. Bake at 375 degrees for 25 to 35 minutes.

Decadent Chocolate Cake

Made by Nikki.

Crust:

• 20 chocolate wafers, finely crushed
• 3 tablespoons butter, melted

Cake:

• 12 squares (1 oz. each) semi-sweet chocolate for baking
• ¾ cup butter
• 6 eggs, separated
• 12 Tablespoons granulated sugar, divided
• 2 teaspoons vanilla

Glaze:

• 6 squares (1 oz. each) semi-sweet chocolate for baking
• 2 tablespoons butter
• 3 tablespoons milk
• 2 tablespoons light corn syrup

Garnish:

• 3 squares (1 oz each) semi-sweet chocolate for baking
• Powdered Sugar

Directions:

1. Preheat oven to 350 F. Lightly spray a Springform Pan with nonstick cooking spray. For crust, finely crush chocolate wafers in a plastic resealable bag. Microwave butter on High 30 seconds or until melted. Stir in crumbs; mix well. Press crumb mixture onto bottom of pan.

2. For cake, melt chocolate and butter over very low heat stirring occasionally, until smooth. Remove from heat. Cool slightly, stirring occasionally.

3. Separate egg whites into small bowl and set aside. Place egg yolks in separate bowl. On high speed of electric mixer, beat egg yolks and 6 tablespoons of the sugar until the mixture is very thick and pale, about 3 minutes. Add cooled chocolate mixture; beat on low speed. Blend in vanilla.

4. Using, clean, dry beaters, beat egg whites until soft peaks form. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into chocolate mixture until well blended. Pour batter into pan.

5. Bake 45-50 minutes or until top is puffed and cracked. Cool completely. Run knife around sides of pan to loosen cake. Release collar from pan.

6. Place Sheet of Parchment Paper under cooling rack. For glaze, melt chocolate and butter in clean saucepan over low heat, stirring occasionally until smooth. Remove pan from heat; stir in milk and corn syrup. Spread glaze smoothly over top and sides of cake. Refrigerate until glaze is almost set, about 30 minutes, before garnishing.Meanwhile, for garnish, line platter with parchment paper. Place chocolate in microwave on High, uncovered, 1 – 1 ½ minutes or until melted, stirring every 30 seconds. Pour onto parchment paper and spread to a 10-inch circle. Place in freezer 5-10 minutes to firm. Break chocolate into large pieces; sprinkle top of cake and chocolate pieces with powdered sugar, if desired. Arrange chocolate pieces randomly over top of cake, lightly pressing into glaze and cake. Refrigerate up to 1 hour before serving. Cut into slices.

Hot Fudge Pudding Cake

Made by Brenda.

• 1 1/4 cups sugar, divided (3/4 cup and 1/2 cup)
• 1 cup all purpose flour
• 7 TBS cocoa, divided (3 TBS and 4 TBS)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/3 cup butter melted
• 1 1/2 tsp vanilla extract
• 1/2 cup packed light brown sugar
• 1 1/4 cups hot water
• whipped topping, optional

1. In a bowl, stir together 3/4 cup sugar, flour, 3 TBS cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into an ungreased 8-in. or 9-in. square baking pan.

2. Stir together remaining sugar (1/2 cup), brown sugar and remaining cocoa (4TBS); sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake at 350 for 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping if desired.

*Yield 8 servings.

Chocolate Brownie Cake

Made by Conna

• 1 small cook-n-serve chocolate pudding
• 1 pkg chocolate cake mix
• chocolate chips

1. Make pudding as directed on package and stir in the package of cake mix.

2. Sprinkle chocolate chips on top.

3. Bake at 350 for 15-20 minutes.

Best-Ever Chocolate Cake

Made by Kim

• 3/4 cup butter, softened


• 3 eggs


• 2 cups all-purpose flour


• 3/4 cup unsweetened cocoa powder


• 1 teaspoon baking soda


• 3/4 teaspoon baking powder


• 1/2 teaspoon salt


• 2 cups sugar


• 2 teaspoons vanilla


• 1-1/2 cups milk


• Chocolate-Sour Cream Frosting* (see recipe below)

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.

2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).

5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

*Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Molten Chocolate Cakes

Made by Dacia from "kraftfoods.com" magazine

Prep: 15 min / Total: 29 min.

• 4 squares Baker's Semi-Sweet Baking Chocolate
• 1/2 cup butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 Tbsp. flour
• 1/2 cup Cool Whip Whipped Topping, thawed

1. Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on baking sheet.

2. Microwave chocolate and 1/2 cup butter in large microwavable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.

3. Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 Tbsp. of whipped topping and serve immediately.

Makes 8 servings, 1/2 molten cake each.

*Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.

Texas Sheet Cake

Made by Vicki

Cake:

• 2 cups flour
• 2 cups sugar
• 1 cube of butter
• 4 Tbsp cocoa
• 1 cup water
• 1/2 buttermilk
• 1/2 cup oil
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp cinnamon

1. Mix flour & sugar together and set aside.

2. In sauce pan melt the butter, cocoa, water, buttermilk & oil. Bring to boil then add to flour mixture. Stir together.

3. Add eggs, vanilla, baking soda & cinnamon.

4. Pour into greased cookie sheet. Bake at 350 degrees for 20 mins.

Frosting:

• 1 cube butter
• 4 Tbsp cocoa
• 6 Tbsp buttermilk
• 1 package powdered sugar
• nuts (optional)

1. In saucepan combine butter, cocoa & buttermilk. Bring to boil. Add powdered sugar and nuts.