Tagged:  Cake

Home » Posts tagged "Cake"

Chocolate-Covered Banana Cake with Strawberries and Cream Cheese Frosting

In Cake recipes On 0 Comments

[unable to retrieve full-text content]With Easter approaching, I’ve teamed up with Driscoll’s Berries to create a fabulously festive cake fit for spring celebrations. I was inspired by some of my favorite flavors in banana split desserts – bananas, strawberries and chocolate! I baked up a banana cake adapted from my summer banana snack cake, filled the cake with fresh […]


© Brown Eyed Baker

Brown Eyed Baker

Peanut Butter Cup Overload Cake

In Cake recipes On 0 Comments

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

Today, I turn 34 years young, and I have the most serious of serious questions to ask. Does this mean I’m now in my mid-30′s? If the answer is yes, don’t tell me. It dumbfounds me to think that at 34 years old, my mom already had a 9-year-old and a 7-year-old. I barely feel like a grown-up, save for the mortgage payments and general responsibilities that come with not being 18 anymore.

If time is going to keep on moving, we might as well welcome it with open arms and some phenomenal cake, right? I have had this cake on the brain for months, but decided to shelve it and save it for my birthday. I couldn’t think of anything more perfect for me than an overdose of chocolate and peanut butter to the highest degree.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

I basically took my favorite chocolate cake, my favorite peanut butter frosting, tons of peanut butter cups, and smooshed it all together into one of the most fabulous cakes I have made to date.

For someone who could eat chocolate and peanut butter for breakfast, lunch and dinner, this cake is a dream come true.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

The cake is the same one I used for my Snickers cake last year; do you remember how much I went on and on about how it’s the best chocolate cake ever?

Well, it’s still the best chocolate cake ever.

Case closed.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

The peanut butter frosting is a double batch from my chocolate-peanut butter cupcakes, and I love it because it’s silky smooth, super peanut butter-y and not at all too sugar-y. I would love to just eat it from a bowl with a spoon. However, I’ll settle for it on this cake along with tons of chopped peanut butter cups, because, of course, there needs to be peanut butter cups.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

I plan to spend my birthday relaxing, going to a hockey game, and eating a ridiculous amount of dessert.

That’s what birthdays are for, right?

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

One year ago: Italian Easter Pie
Three years ago: Tiramisu Cupcakes
Four years ago: Easy Vanilla Bean Buttercream
Six years ago: Slow Cooker Beef Burgundy

Yield: 12 to 14 servings

Prep Time: 3 hours

Cook Time: 32 minutes

Total Time: 3 hours 30 minutes

A sinfully rich three-layer chocolate cake with peanut butter frosting, chopped peanut butter cups and a chocolate ganache.

Ingredients:

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Peanut Butter Frosting:
2 cups powdered sugar
2 cups creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1½ teaspoons vanilla extract
½ teaspoon kosher salt
⅔ cup heavy cream

For the Chocolate Ganache:
8 ounces semisweet chocolate, finely chopped
¾ cup heavy cream

30 miniature peanut butter cups, coarsely chopped, divided

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).

6. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter frosting and sprinkle 10 of the chopped peanut butter cups over the frosting. Top with a second cake layer and cover with another 1 cup of the peanut butter frosting, and top with another 10 chopped peanut butter cups. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

7. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

8. Garnish the Cake: If the ganache was mixed in a bowl, transfer it to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

Brown Eyed Baker

Chocolate Chip Cookie Cake

In Cake recipes On 0 Comments

Chocolate Chip Cookie Cake | browneyedbaker.com #recipe

Anyone who grew up in the 1980′s has at some point consumed a cookie cake, am I right? They definitely weren’t the typical go-to for birthday cakes, so when they made an appearance, everyone was insanely excited. One of my aunts, in particular, had a definite thing for them, so anytime one of my cousins had a birthday, I knew we would be eating cookie cake. It’s amazing how one gigantic chocolate chip cookie can incite so much giddiness in a bunch of kids. I have a feeling it’s less about the cookie, and more about the notion of something different and out of the ordinary. That is the same reason I still love cookie cakes as an adult!

I haven’t had one in years, but within a week’s time, I had a reader email me to ask if I had a recipe for one, and one of my best friends texted me to ask me the same question. It felt like the universe was trying to tell me that it would be a good time to make a chocolate chip cookie, so I obliged.

Chocolate Chip Cookie Cake | browneyedbaker.com #recipe

I immediately thought of my favorite chocolate chip cookie that doesn’t require the dough to be refrigerated (thick and chewy chocolate chip cookies), but they tend to be a bit on the ooey and gooey side. While that’s absolutely perfect for cookies, it wouldn’t work as well for a “cake” that needs to be sliced and served. After slightly increasing the flour and adding playing around with baking powder and baking soda, I had a perfect combination of flavor and sturdiness.

You could serve this plain, with ice cream, or decorate the top with some buttercream icing for a party. Or you could do what I did – keep slicing off a little sliver at a time until it’s ALL.GONE. When it comes to food, I’m definitely still a kid at heart.

Chocolate Chip Cookie Cake | browneyedbaker.com #recipe

One year ago: DIY: Homemade Nutella
Two years ago: Salted Caramel Chocolate Chip Cookie Bars
Three years ago: White Chocolate-Coconut Brownies
Four years ago: Oven-Fried Onion Rings with Dipping Sauce
Six years ago: Chicken and Dumplings
Seven years ago: Maple-Hazelnut Oatmeal

Yield: 8 to 10 servings

Prep Time: 10 minutes

Cook Time: 20 to 25 minutes

Total Time: 30 minutes

Who doesn’t love a throwback chocolate chip cookie cake?!

Ingredients:

2¼ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 325 degrees. Grease a 9-inch round cake pan, then line the bottom with a round of parchment paper; set aside.

2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.

3. Using an electric mixer on medium speed, beat the butter and sugars together until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Using a rubber spatula, stir in the chocolate chips.

4. Turn the dough out into the prepared cake pan and use your fingers to press into an even layer. Bake until the cookie cake is light golden brown and the outer edges have started to harden, 20 to 25 minutes. Remove from the oven and plan the pan on a wire rack to cool completely. Use a metal spatula to loosen the sides of the cake from pan, then turn it out and place on a serving plate or platter. Serve or decorate as desired. Leftovers should be wrapped in plastic wrap and kept at room temperature for up to 5 days.

Brown Eyed Baker

Double Vanilla Ice Cream Cake

In Cake recipes On 0 Comments

1. Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans and line the bottoms with parchment paper. Grease the parchment, then dust the pans with flour, tapping out any excess; set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 1½ cups of the sugar. In a 4-cup liquid measuring cup or medium bowl, whisk together the melted butter, buttermilk, vegetable oil, vanilla extract, and egg yolks.

3. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites at medium-high speed until foamy, about 30 seconds. With the mixer running, gradually add the remaining ¼ cup of sugar; continue to beat until stiff peaks form, about 30 more seconds. Transfer to a bowl and set aside.

4. Add the flour mixture to the now-empty mixing bowl fitted with the whisk attachment. With the mixer running on low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour should remain), about 15 seconds. Scrape down the sides of the bowl, then beat on medium-low speed until smooth and fully incorporated, 10 to 15 more seconds.

5. Using a rubber spatula, stir one-third of the egg whites into the batter to lighten it. Then, add the remaining egg whites and gently fold them into the batter until no white streaks remain. Divide the batter evenly between the prepared cake pans. Lightly tape the pans against the counter 2 or 3 times to pop any air bubbles.

6. Bake until the cake layers begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then loosen the cakes from the sides of the pans with a small knife, then invert onto greased wire racks. Peel off the parchment, turn right-side-up and cool completely, about 1½ hours.

7. Assemble the Ice Cream Cake: Spray a 9×3-inch round cake pan (or springform/cheesecake pan) with nonstick cooking spray. Line the bottom of the pan with a round of parchment. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. Spray a bit of nonstick spray where the ends overlap to help them adhere.

8. If the cooled cake has a domed top, trim off the domed portion with a long serrated knife to achieve a level surface. Place one of the cake layers in the bottom of the prepared cake pan for the base of your ice cream cake. (There will likely be some space between the sides of the pan and the cake, so try centering the cake as best you can.)

9. If you are using homemade ice cream, churn the ice cream base according to your machine’s instructions and transfer it directly from the machine into the cake pan. If your ice cream has been stored in the freezer (or if you’re using store-bought), allow it to soften in the refrigerator for 20 to 30 minutes, until it’s slightly softened and spreadable. Use an offset spatula to nudge the ice cream all the way to the sides of the pan, filling any gaps or holes, including any space between the cake and the pan. Rap the filled cake pan sharply on the counter a few times to encourage any air bubbles to rise to the surface and smooth the top.

10. Place the second cake layer over the ice cream, centering it on top. Cover the pan with plastic wrap and put the assembled cake in the freezer and freeze overnight.

11. Make the Fudge Frosting: Combine the powdered sugar, evaporated milk, chocolate chips and butter in a medium saucepan over medium-high heat. Bring the mixture to a boil and cook for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Allow to cool for 30 minutes.

12. When ready, pour the chocolate topping evenly over the top cake layer, spreading with an offset spatula if necessary. Return to the freezer for at least 2 hours, or until firm.

13. To Serve: At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off. Remove the parchment (and bottom of pan if using a springform). Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.

14. Remove the cake from the freezer 5 minutes before serving to soften it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.

Brown Eyed Baker

Red Velvet Roll Cake with White Chocolate-Cream Cheese Filling

In Cake recipes On 0 Comments

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

Less than a week separates February 8th and February 14th, but those days are jam-packed with all sorts of life happenings in my little world. Almost all good life happenings, with a side of bittersweetness thrown in…

February 8th is my Chief Culinary Consultant’s birthday (yay for presents and celebrating and birthday cakes!).

February 10th is my grandma’s birthday. She would have been 94 this year; I miss that lady like crazy.

February 11th is BEB’s birthday! Tomorrow will be SEVEN years since I started this little ol’ blog of mine. (Stay tuned for a big giveaway tomorrow to celebrate!)

And of course, February 14th is Valentine’s Day. While my Chief Culinary Consultant and I never go nuts over the holiday, it’s always fun to try a new restaurant and splurge on some good eats. The week surrounding Valentine’s Day also makes me want to inhale everything that is red, pink or chocolate. Or a combination of all three, preferably… including red velvet (which may or may not have as much to do with cream cheese frosting as it does with red velvet itself).

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

I’ve always had a love/hate relationship with red velvet – if a recipe isn’t spectacular, it usually goes the route of specatularly bad. Dry, crumbly cake that’s only redeeming quality is a pile of cream cheese frosting piled on top.

However, when you get a knock-out red velvet recipe, it can be the stuff of dreams. A moist, fluffy cake with just a hint of cocoa, and then that pile of cream cheese frosting becomes, literally and figuratively, the icing on the cake.

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

I had to go a few iterations deep to get to a great red velvet roll cake recipe, but it was certainly worth the time and experimentation.

This one is just a slight modification of the same recipe that I use for my favorite red velvet cupcakes, which I have also adapted for my red velvet cheesecake cake and red velvet poke cake. As you can see, it’s one that has definitely served me well.

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

I opted to switch up the filling and go for a combination white chocolate/cream cheese frosting, which turned out phenomenal.

The white chocolate adds a little more sweetness to the filling, cutting some of the tang from the cream cheese. You could certainly go the all cream cheese route, if you’d prefer, and it would be just as amazing.

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

Whether you want to celebrate love with your significant other… or love with your mom, dad, brother or sister… or friendship love with your BFF… or a special birthday… or you just want to have coffee with your grandma, this would be a fabulous cake for simply saying…

I love you, you’re important to me, and I’m so happy you’re in my life.

I think everyone could use more of that in their life!

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

One year ago: Chocolate Sugar Cookies
Two years ago: Raspberry Cream Cheese Brownies
Three years ago: Red Velvet Whoopie Pies and Best Buttermilk Pancakes
Four years ago: Icebox Cake
Seven years ago: Italian Wedding Soup

Yield: 8 to 10 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour

A festive red velvet roll cake filled with a white chocolate-infused cream cheese frosting.

Ingredients:

For the Cake:
1 cup + 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
Pinch of salt
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
½ cup unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2 tablespoons liquid red food coloring

For the White Chocolate-Cream Cheese Filling:
8 ounces cream cheese, at room temperature
4 ounces white chocolate, melted and cooled to room temperature
4 tablespoons unsalted butter, at room temperature
½ cup powdered sugar, sifted

Directions:

1. Preheat oven to 350 degrees F. Grease a 10×15-inch jelly roll pan, line the bottom with parchment paper, grease the parchment, then flour the pan, tapping out excess flour.

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

3. In a measuring cup, whisk together the buttermilk, vanilla extract and vinegar; set aside.

4. Using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg and beat to incorporate. Scrape down the sides of the bowl.

5. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Add the red food coloring and mix until the color is evenly distributed throughout the batter, scraping the sides of the bowl and mixing as needed.

6. Transfer the batter to the prepared pan and spread to the edges of the pan, smoothing the top. Bake until the cake is set and the top springs back when lightly touched with a finger, about 18 to 25 minutes. While the cake is in the oven, place a piece of parchment paper (or a clean kitchen towel that is not terry cloth) on the counter and sprinkle liberally with powdered sugar.

7. When the cake comes out of the oven, immediately run a knife around the sides of the pan to loosen the cake. Turn the cake out onto the prepared piece of parchment paper. Carefully peel off the parchment paper from the top of the cake and discard. Starting with a short end, carefully roll up the cake with the parchment paper. Place the rolled cake on a wire rack seam-side down and allow to cool to room temperature.

8. Make the White Chocolate-Cream Cheese Filling: Using an electric mixer on medium speed, beat the cream cheese until smooth, about 2 minutes. Add the melted white chocolate and continue to beat until the chocolate is completely incorporated into the cream cheese mixture, stopping to scrape the sides of the bowl at least once. Add the softened butter and beat until the butter is completely incorporated, about 2 minutes. Add the powdered sugar and beat until the mixture is smooth and fluffy.

9. Assemble the Cake: Carefully unroll the cake. Spread the filling evenly over the surface of the cake. Re-roll the cake, then wrap tightly in plastic wrap and refrigerate for at least 1 hour. When ready to serve, place the cake roll on a serving platter and dust with powdered sugar. Leftovers should be wrapped in plastic wrap or placed in an airtight container and refrigerated for up to 4 days.

Brown Eyed Baker

Eggnog Bundt Cake with Rum Icing

In Cake recipes On 0 Comments

Eggnog Bundt Cake with Rum Icing by @browneyedbaker :: www.browneyedbaker.com

Since eggnog was never a holiday tradition in my family growing up, I’ve never developed an intense yearning to drink it come December. However, as an adult, I absolutely love infusing candies and baked goods with the rich and creamy holiday drink. Now that I have a go-to homemade eggnog recipe, I can even use that as a starting point! From cheesecake bars to fudge and cookies, I love the creamy kick that eggnog-infused baked goods have, and had to make just one more before the holidays slip away. This Bundt cake is a delicious, non-complicated holiday dessert that packs a punch when it comes to flavor.

Eggnog Bundt Cake with Rum Icing by @browneyedbaker :: www.browneyedbaker.com

I have loved Bundt cakes for as long as I can remember; they are always so moist, and I adore the crusty bottom. This cake, in particular, is full of fantastic holiday flavor. In addition to eggnog in the cake batter, a bit of the batter is mixed with rum, nutmeg and cinnamon, and swirled into the rest of the cake. To top it off, the cake is covered with a rum icing that is not for the faint of heart. If you are baking for folks that don’t necessarily like a strong rum flavor, you may want to substitute some of the rum in the icing with eggnog.

If you need a festive dessert that has a bit of a kick, this is not only easy, but totally delicious. Plus, it’s a nice change of pace from all of the cookies, fudge and candy.

Eggnog Bundt Cake with Rum Icing by @browneyedbaker :: www.browneyedbaker.com

One year ago: White Chocolate Steamers
Two years ago: Baked French Toast Casserole with Praline Topping and Breakfast Sausage, Egg and Cheese Casserole
Three years ago: Mini Cheesecake Cookies

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 50 to 60 minutes

Total Time: 1 hour 30 minutes

A wonderful eggnog-infused Bundt cake spiked with rum and traditional eggnog spices.

Ingredients:

For Coating the Pan:
1 tablespoon unsalted butter, melted
1 tablespoon all-purpose flour

For the Cake:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup eggnog, at room temperature
1 tablespoon vanilla extract
18 tablespoons (9 ounces) unsalted butter, cut into 18 pieces and softened
2 cups granulated sugar
3 eggs + 1 egg yolk, at room temperature
1 tablespoon dark rum
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon

For the Rum Icing:
1½ cups powdered sugar
3 tablespoons dark rum

Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.

2. Prepare the Pan: Stir together the melted butter and 1 tablespoon flour in a small bowl until a paste forms. Using a pastry brush, coat all of the interior surfaces of a 12-cup Bundt pan.

3. Make the Cake: In a medium bowl, whisk together the flour, salt, baking powder and baking soda; set aside. In a small bowl, whisk together the eggnog and vanilla; set aside.

4. Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs and the yolk, one at a time, and beat until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the eggnog mixture in 2 additions, scraping the bowl as needed.

5. Combine 1 cup of the cake batter with the 1 tablespoon of rum, nutmeg and cinnamon in a medium bowl, and stir until just combined. Spread the remaining batter in an even layer in the prepared pan. Spoon the spiced batter over top and swirl gently with a butter knife.

6. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the cake cool in the pan for 25 minutes, then turn it out onto a wire rack to cool completely, about 3 hours.

7. Make the Rum Icing: In a medium bowl, whisk together the powdered sugar and remaining 3 tablespoons of rum until smooth. The icing should be a thick pouring consistency; if it is too thick to pour, add eggnog 1 tablespoon at a time, until the appropriate consistency is reached. Pour the icing over the cooled cake and allow to set for at least 30 minutes before serving. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days.

Brown Eyed Baker

Decker Cake

In Cake recipes On 0 Comments

Decker Cake by @browneyedbaker :: www.browneyedbaker.com

My grandma has been making this cake for as long as I can remember. It’s a staple at Christmastime, always displayed on a pretty platter next to the other homemade goodies like fudge and peanut brittle. It has a folk following in our family, as Decker Cake is only ushered out for holidays and the most special occasions (I requested my grandma make a tray for the reception party we had after our wedding). The “cake” is served in bar or square form, and consists of layers of sponge cake, a walnut filling, a pineapple filling, and the whole thing is topped off with a layer of prune butter, then sprinkled with a small piece of crumbled cake. I know what you’re thinking… “Prune butter?!” Just trust me, it’s amazing, and all of the flavors go so well together.

Decker Cake by @browneyedbaker :: www.browneyedbaker.com

For some reason, Decker Cake, has always seemed to be a massive mystery; no one but my grandma had ever made it. Last December, I called my grandma to ask for the recipe so that I could make it. Like most grandma recipes, there was a list of ingredients and about 10 words, max, of instruction. I called back and asked if I could come over and make it with her, so I could see how she did it. We had a wonderful afternoon baking, and I took a page of notes so that I could recreate the recipe properly.

Decker Cake by @browneyedbaker :: www.browneyedbaker.com

Decker Cake is rich, so a little bit goes a long way. My grandma often makes a half recipe and assembles it in an 8-inch or 9-inch square pan instead of a full recipe in a 9×13-inch pan. Since the cake is baked in two large half-sheet pans, you need to cut it to fit into the 9×13-inch pan for assembly. When I made it with my grandma, she just cut strips and squares that she could easily move with a spatula, and then fit it into the layers, sort of like Tetris. You can cut larger sections if you have large cake-lifter spatula, or smaller pieces, whatever is manageable for you. She stressed that getting it in one whole piece wasn’t important at all, because of all the layers, and she always cuts and fits her pieces as needed.

Decker Cake by @browneyedbaker :: www.browneyedbaker.com

This year, I tackled the Decker Cake all on my own, and was thrilled at how it turned out. It’s currently sitting in the freezer, waiting to be sliced up and arranged on various Christmas cookie platters. This was one of my dad’s favorite holiday treats, so I’m especially happy that I can now recreate something that he loved, even if he’s no longer here to enjoy it.

Decker Cake by @browneyedbaker :: www.browneyedbaker.com

One year ago: Ho Ho (Ho) Cake
Two years ago: Snickerdoodle Cupcakes
Six years ago: Chocolate Chip Tea Cookies and Peanut Butter Blossom Cookies

Yield: About 32 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour

My grandma’s recipe for layers of sponge cake, walnut filling, pineapple filling and a topping of lekvar.

Ingredients:

For the Walnut Filling:
1 pound walnuts, ground
1 cup granulated sugar
½ cup water
2 tablespoons butter
¼ teaspoon vanilla extract

For the Pineapple Filling:
1 (20-ounce) can crushed pineapple
½ cup granulated sugar
3 tablespoons cornstarch

For the Topping:
1 (18-ounce) jar prune butter (lekvar)

For the Cake:
3 cups all-purpose flour
1 tablespoon baking powder
1 cup vegetable shortening
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
¾ cup warm milk

Directions:

1. Prepare the Walnut Filling: Place the ground walnuts in a large bowl and set aside. In a small saucepan, combine the sugar, water and butter over medium-high heat, and cook, stirring occasionally, until the sugar is dissolved and it comes to a boil. Remove from the heat and stir in the vanilla extract. Pour the hot syrup over the ground nuts, leaving about ½ cup of the syrup back. Stir together and if still a little dry, add more liquid a bit at a time. You want a moist, spreadable consistency, but you do not want it to be soupy. Set aside.

2. Prepare the Pineapple Filling: In a small saucepan, combine the crushed pineapple (including the liquid), sugar and cornstarch over low heat. Cook, stirring constantly, until the mixture thickens, about 3 to 5 minutes. Set aside to cool.

3. Make the Cake: Preheat oven to 350 degrees F. Line two half-sheet pans (13×18-inches) with parchment paper; set aside. In a medium bowl, whisk together the flour and baking powder; set aside.

4. Using an electric mixer, beat together the shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs and vanilla extract and mix until completely combined. Reduce the mixer speed to low and add the flour in three additions, alternating with two additions of the warm milk, mixing until completely combined.

5. Divide the dough between the two baking sheets and use an offset spatula to spread the dough into an even layer on each sheet (the dough will be thick, like cookie dough, and will spread very thin). Bake until the cake springs back when the top is lightly pressed, about 10 to 15 minutes. Remove the pans from the oven and place on wire racks to cool completely.

6. Assemble the Cake: In a 9×13-inch pan, layer the sponge cake, cutting it as necessary to make a layer fit. Top with the walnut filling, spreading it into an even layer. Top with another layer of cake, again cutting and fitting pieces if need be. Top with the pineapple filling, spreading it into an even layer. Top with the final layer of cake, reserving a small strip of cake. Spread the entire jar of prune butter over the top and crumble the reserved strip of cake over the top.

7. The assembled cake should be stored in the refrigerator and set out at room temperature about 30 minutes before serving. It will keep in the refrigerator covered with plastic wrap and foil for 1 week. This cake also freezes very well, wrapped tightly with plastic wrap and foil for up to 1 month.

Brown Eyed Baker

Ricotta Cake with Fresh Berries

In Cake recipes On 0 Comments

Ricotta Cake with Mixed Berries by @browneyedbaker :: www.browneyedbaker.com

Growing up in an Italian family, I’ve been eating ricotta cheese since I was able to handle solid foods. However, until recently, ricotta has always meant savory foods. Lasagna… manicotti… stuffed shells… ravioli… you get the picture. It was always a savory dish, and 9.9 times out of 10, it involved red sauce. It wasn’t until a few years ago when I had sfogliatelle and homemade cannoli and that I experienced how wonderful ricotta could be in a sweet recipe. A few weeks ago, I came across this ricotta cake in the Wall Street Journal and loved the idea of a ricotta-style cheesecake. Topped with fresh berries, what could be better?

Ricotta Cake with Mixed Berries by @browneyedbaker :: www.browneyedbaker.com

This cake did not disappoint; the texture was wonderfully silky smooth, and the flavor slightly sweet with a punch of citrus. It makes a great, light dessert to cap off a summer meal.

Ricotta Cake with Mixed Berries by @browneyedbaker :: www.browneyedbaker.com

The recipe for this cake states that freshly-made ricotta cheese is best for the cake due to the texture. I did not make ricotta from scratch, but the cheese department at my local (pretty large) supermarket makes its own fresh ricotta, so I bought a pound from there. I’m sure you could find fresh ricotta at any Italian grocery store, as well. I didn’t try this with commercial ricotta cheese, but I think it would still work, the texture just might not be exactly the same.

Now I know what’s next on my DIY list – homemade ricotta!

Ricotta Cake with Mixed Berries by @browneyedbaker :: www.browneyedbaker.com

How do you like your ricotta recipes – sweet or savory?

One year ago: Peach and Blueberry Crumble
Two years ago: Peanut Butter Chocolate Chip Cookie Bars
Six years ago: Parmesan Chicken and Rice

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A light ricotta cake topped with macerated mixed berries.

Ingredients:

For the Berries:
3 cups strawberries, hulled and quartered
2 cups raspberries
1 cup blackberries
⅓ cup granulated sugar

For the Cake:
⅔ cup granulated sugar
5 eggs, separated
1 pound fresh whole-milk ricotta cheese
¼ cup mascarpone cheese
2 tablespoons all-purpose flour
½ teaspoon baking powder
1 tablespoon orange zest
2 teaspoons Grand Marnier
¼ teaspoon flaky sea salt

Directions:

1. Prepare the Berries: In a medium bowl, gently toss the berries with the sugar. Let the berries macerate while the cake is made.

2. Make the Cake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan; set aside.

3. Add the cake ingredients to a food processor in the following order, pulsing briefly after each addition: sugar, egg yolks, ricotta, mascarpone, flour, baking powder, orange zest, Grand Marnier and salt. After all of the ingredients have been added, blend until smooth, about 20 seconds. Transfer to a mixing bowl and set aside.

4. Using an electric mixer, beat the egg whites until just short of stiff peaks. Gently fold the egg whites into the batter.

5. Pour the batter into the prepared springform pan. Bake until the center of the cake springs back when touched and appears just set, 45 to 50 minutes. Allow to cool slightly before releasing the sides of the pan.

6. Allow to cool to room temperature. When ready to serve, drain the berries in a colander. Serve at room temperature topped with the berries. The cake is best served shortly after making, although you can keep it at room temperature or chilled for up to one day, but only top with the berries just before serving.

Brown Eyed Baker

Banana Snack Cake with Cream Cheese Frosting

In Cake recipes On 0 Comments

Banana Snack Cake with Cream Cheese Frosting by @browneyedbaker :: www.browneyedbaker.com

My baking motivations come from a myriad of different sources. Sometimes I’ve had a recipe bookmarked for months… sometimes I see something on Pinterest that I want to make immediately… sometimes something in a magazine makes a light bulb go off… and sometimes I have grandparents coming over for lunch and four way, way overripe bananas sitting on my counter. Thus, banana cake!

Banana Snack Cake with Cream Cheese Frosting by @browneyedbaker :: www.browneyedbaker.com

In an effort to put together a casual dessert for lunch with my grandparents and also use up my quickly-going-bad bananas, I though that an easy snack-style cake would be a great choice. I typically turn to banana bread when I need to put browning bananas to good use, and was looking forward to having another easy banana baked good in my rotation for such occasions.

Banana Snack Cake with Cream Cheese Frosting by @browneyedbaker :: www.browneyedbaker.com

This cake turned out exactly how I’d hoped; it’s easy to make, comes together quickly, incredibly moist and, most importantly, delicious. Originally, I wasn’t going to include a frosting, but I just couldn’t help myself. I love frosting, especially cream cheese frosting. If you’re a fellow frosting lover, I think you’ll find this to be amazing. My mom, my grandpap and I all gave it a big two thumbs up. If you’re a little more ambivalent about frosting, you might consider scaling it back; both my grandma and Chief Culinary Consultant thought the frosting could have maybe been halved. (What!? Who are these people?! How are they related to me?!)

Do you have a favorite recipe you turn to when there is a plethora of browning bananas on your counter?

Banana Snack Cake with Cream Cheese Frosting by @browneyedbaker :: www.browneyedbaker.com

One year ago: Homemade Pineapple Ice Cream Topping
Two years ago: Lego Batman Birthday Cake
Three years ago: S’mores Whoopie Pies
Four years ago: Bananas Foster Banana Bread
Five years ago: Jalapeño Cheddar Cornbread

Yield: About 12 servings

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

An easy recipe for Banana Cake, covered in cream cheese frosting.

Ingredients:

For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1⅓ cups granulated sugar
¼ cup vegetable oil
2 eggs
4 ripe bananas, mashed
2 teaspoons vanilla extract
1 cup buttermilk

For the Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
½ cup unsalted butter, at room temperature
Pinch salt
4 cups powdered sugar
1½ teaspoons vanilla extract

Directions:

1. Make the Cake: Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.

3. Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan.

4. Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.

5. Make the Cream Cheese Frosting: With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to medium-low and gradually add the powdered sugar until it has all been combined. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy.

6. Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.

Brown Eyed Baker

Flag Cake (From Scratch!)

In Cake recipes On 0 Comments

Flag Cake (From Scratch!) on Brown Eyed Baker :: www.browneyedbaker.com

Back when I was in middle school and high school, my parents had small 4th of July get-togethers. It was mostly family, but as we got older, friends were invited, as well. Nearly every summer, my mom whipped together the iconic flag cake. I’m sure you’ve seen a rendition of it at some point – a yellow or white cake (usually from a box mix), baked in a 9×13-inch pan, covered in Cool Whip, with strategically-placed blueberries and strawberries to represent the American flag. It was a staple at all of those summer parties, and I looked forward to it every year. I haven’t seen one made in ages, and decided that I needed to break the draught this year. Except, I wanted to make it from scratch and I wanted it to look a little more like a true flag. Mission accomplished!

Flag Cake (From Scratch!) on Brown Eyed Baker :: www.browneyedbaker.com

It goes without saying that this cake is heads and tails better than the version that was churned out in countless kitchens during the 1990′s. Not that there’s anything wrong with a box cake and Cool Whip – I’ve always been an advocate of having some easy recipes in your back pocket for those time crunches – but there’s no denying that a rich, buttery cake topped with cream cheese frosting takes the cake. (I know, I know, the pun.)  You could slather cream cheese frosting on just about anything and I would devour it with gusto.

Flag Cake (From Scratch!) on Brown Eyed Baker :: www.browneyedbaker.com

The cake is made in a half-sheet pan, which means that there is more than enough for everyone at your 4th of July festivities. The decorating takes a little bit longer, but I think the final look is well worth the extra effort. While I used raspberries, if you prefer strawberries, you could certainly use those. Feel free to decorate the stars on the blueberries any which way; since I had the space, I went with the colonial flag, but do it up however you’d like!

Flag Cake (From Scratch!) on Brown Eyed Baker :: www.browneyedbaker.com

The ever-popular flag cake is an absolute patriotic dessert show-stopper for the 4th of July. Making this homemade butter cake with cream cheese frosting is a fabulous decision :)

Flag Cake (From Scratch!) on Brown Eyed Baker :: www.browneyedbaker.com

One year ago: Zucchini Cornbread
Four years ago: Red, White & Blue Stained Glass Jello Stars

Yield: 18 to 24 servings

Prep Time: 30 minutes

Cook Time: 20 to 30 minutes

Total Time: 1 hour 30 minutes

An iconic 4th of July dessert, this time made 100% from scratch!

Ingredients:

For the Cake:
3 cups all-purpose flour
⅓ cup cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups + 2 tablespoons unsalted butter, at room temperature
3 cups granulated sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1½ teaspoons vanilla extract

For the Frosting:
2 cups unsalted butter, at room temperature
24 ounces cream cheese, at room temperature
4 cups powdered sugar
1½ teaspoons vanilla extract

For the Decorating:
24 ounces raspberries
16 ounces blueberries

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 13×18-inch half sheet pan; set aside.

2. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt; set aside.

3. Cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and add the eggs, two at a time, beating well after each addition and scraping down the sides of the bowl between additions.

4. Reduce the mixer speed to low and add the sour cream and vanilla extract, mixing until just combined. Give the batter a stir with a rubber spatula.

5. Keeping the mixer on low speed, gradually add the dry ingredients, mixing until the ingredients are just combined. Fold the batter with a rubber spatula to ensure all of the flour has been incorporated.

6. Pour the batter into the prepared pan and spread into an even layer. Bake until golden brown and a thin knife inserted into the center comes out clean, 20 to 30 minutes. Place the pan on a wire rack and cool completely before decorating.

7. Make the Frosting: Cream together the butter and cream cheese on medium-high speed until completely smooth, about 3 minutes. Reduce the mixer speed to medium-low and gradually add the powdered sugar. Once all of the sugar has been added and is incorporated, add the vanilla extract and increase the mixer speed to medium and beat until completely combined, about 1 minute.

8. Decorate the Cake: Take about three-quarters of the frosting and spread in an even layer over the top of the cake. Using a toothpick, lightly draw a square in the upper lefthand corner of the cake. Fill in the square with blueberries. Place two rows of raspberries across the top of the cake to make a red stripe. Place the rest of the frosting into a decorating bag with a large tip and pipe two rows of frosting below the raspberries. Continue alternating rows of raspberries and frosting until you get to the bottom of the cake. Pipe stars onto the blueberries in whatever design you’d like.

9. The cake can be kept at room temperature if it’s cool and air conditioned; otherwise leftovers should be stored in the refrigerator, covered in plastic wrap. The cake will keep for up to 3 days, but is best served within a day of making and decorating it.

Brown Eyed Baker

Chocolate Bundt Cake with Chocolate Fudge Icing

In Cake recipes On 0 Comments

Chocolate Bundt Cake with Chocolate Fudge Icing

I started the journey to this chocolate cake with a chocolate pound cake as my goal. After I shared the strawberry swirl cream cheese pound cake last month, I received more than a few requests from readers asking for a chocolate pound cake recipe. I was almost as stunned as you were to realize that I didn’t have one in my repertoire yet. I set out to remedy that, but was more than a little underwhelmed by the recipes that I was finding. They were all severely lacking in the chocolate department; most just threw some cocoa powder into a regular pound cake recipe. That wasn’t good enough for me. I wanted chocolate, for crying out loud! I turned my attention to finding a fabulous, moist chocolate Bundt cake and find it, I did! I couldn’t leave well enough alone, so I topped it with chocolate fudge icing. I don’t know about you, but I just can’t eat a naked chocolate cake!

Chocolate Bundt Cake with Chocolate Fudge Icing

Let’s be honest, here. There’s absolutely nothing worse than a dry chocolate cake. Yet, there are few things in the food world better than a dense, moist, melt-in-your-mouth chocolate cake. The secret? Packing the cake with moisture and making sure you don’t overbeat it. In this recipe, both boiling water and sour cream are used to ensure that the cake doesn’t dry out. They do a fabulous job, as this is, hands-down, one of the two best chocolate Bundt cake recipes I’ve ever seen (the other being the fabulous Root Beer Float Cake).

Chocolate Bundt Cake with Chocolate Fudge Icing

The recipe for this cake didn’t call for an icing or frosting, just a mere sprinkle of powdered sugar, but I had to dress it up. I settled on a boiled chocolate fudge icing that is very reminiscent of the icing used on Texas Sheet Cake. As in, I would prefer to just sit with the pot of icing and a spoon and call it a day.

The cake and icing combo makes for a very rich dessert, but I think it would be just perfect with a scoop of vanilla ice cream to offset the chocolate flavor. (Somehow my new freezer doesn’t have vanilla ice cream stocked yet, a tragedy!). You could also serve the cake with whipped cream or fresh fruit. Or eat it plain. For breakfast. Bill Cosby approves and I won’t tell.

Chocolate Bundt Cake with Chocolate Fudge Icing

While I think I’ve officially retired my search for a chocolate pound cake recipe given the sheer fabulousness of this cake, if you have a chocolate-lovers chocolate pound cake recipe, please feel free to share it or sent it to me!

Chocolate Bundt Cake with Chocolate Fudge Icing

One year ago: Boston Baked Beans and Cookies and Cream Ice Cream Cake
Two years ago: Strawberry-Rhubarb Pie
Three years ago: Black Forest Cake
Four years ago: Chocolate-Dipped Coconut Macaroons
Five years ago: Thick and Chewy Chocolate Chip Cookies

Yield: 12 to 14 servings

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes

A fabulous dense, moist chocolate bundt cake topped with a rich chocolate fudge icing.

Ingredients:

For the Cake:
1 tablespoon butter, melted
1 tablespoon cocoa powder

¾ ounce natural unsweetened cocoa powder
6 ounces bittersweet chocolate (60% cacao), finely chopped
1 teaspoon instant espresso powder (optional)
¾ cup boiling water
1 cup sour cream, at room temperature
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup unsalted butter, at room temperature
2 cups light brown sugar
1 tablespoon vanilla extract
5 eggs, at room temperature

For the Icing:
½ cup unsalted butter
½ cup cocoa powder
6 tablespoons evaporated milk
3¾ cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt

Directions:

1. Make the Cake: Stir together the 1 tablespoon melted butter and 1 tablespoon cocoa powder until fully dissolved. Using a pastry brush, coat the entire interior of a standard 12-cup Bundt pan; set aside.

2. Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.

3. Stir together the cocoa powder, chopped chocolate and espresso powder in a medium heatproof bowl. Pour the boiling water over the mixture and whisk until everything is completely melted and smooth. Set aside to cool to room temperature, then whisk in the sour cream. In a separate medium bowl, whisk together the flour, baking soda and salt.

4. Using an electric mixer, beat the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium and add the eggs one at a time, beating well between each addition and scraping the sides of the bowl as needed. Reduce the speed to medium-low and add one-third of the flour mixture and half of the chocolate mixture and mix until just incorporated. Scrape the sides of the bowl and repeat with half of the remaining flour mixture and the rest of the chocolate mixture. Finally, add the last of the flour mixture and beat until just incorporated. Scrape the sides and bottom of the bowl and beat on medium-low for 30 seconds to thoroughly combine the batter.

5. Pour the batter into the prepared Bundt pan and bake until a skewer inserted into the center of the cake comes out with just a few crumbs attached, 45 to 50 minutes. Place the pan on a wire cooling rack for 10 minutes, then turn the cake out onto the cooling rack and cool to room temperature, about 3 hours.

6. Make the Icing: In a medium saucepan set over medium-high heat, bring the butter, cocoa powder and evaporated milk to a bowl, whisking occasionally. Add the powdered sugar, vanilla extract and salt and whisk continuously until the mixture becomes smooth, about 30 seconds.

7. Immediately remove the pan from the heat and pour the icing over the top of the cake, allowing it to drip down the sides. (The icing will begin to harden quickly after it is removed from the heat, so it’s important to work quickly with it.)

8. The cake can be stored in an airtight container or wrapped with plastic wrap at room temperature for up to 3 days.

Brown Eyed Baker

Better Than “Anything” Cake

In Cake recipes On 0 Comments

Better Than Sex Cake

Do you remember waaaaaay back in the early 2000′s (which is like decades ago in Internet years), there were recipe exchanges via email? I don’t remember exactly how it worked, but there was a list of people in an email chain… you sent a recipe to everyone on the list and you got a recipe back in return from each person. A lot of the recipes that are my favorites to this day were procured through this email recipe exchange, this cake chief among them. While this cake is better know with an R-rated title, I cleaned it up a bit to make sure I stay out of the junk email boxes, but the flavor combination is unmistakable: a chocolate poke cake infused with sweetened condensed milk and caramel sauce, then topped with Cool Whip and toffee bits.

Better Than Sex Cake

I typically use chocolate cake recipes from scratch when making desserts, but I also love having a few recipes in my back pocket that can be whipped up quickly using a box mix if I’m in a bind. My other favorite for these types of situations is the Ho Ho Cake (which I made three times during the month of December!). If you prefer, you could definitely use your own homemade chocolate cake recipe; my recipe of choice would be the Hershey’s Perfectly Chocolate Cake, baked in a 9×13-inch cake pan.

Do you have any old recipes from recipe exchanges? What about a favorite poke cake flavor combination?

Better Than Sex Cake

One year ago: Black Bean Salsa and Chocolate Chip Cookie Dough Billionaire Bars
Two years ago: Fruit Dip and Creamy Cucumber Salad
Three years ago: Mint Chocolate Chip Ice Cream
Four years ago: Cinnamon Raisin Bagels
Five years ago: French Chocolate Brownies

Yield: 10 to 12 servings

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

The PG-13 title for the popular cake made with devil’s food chocolate cake, infused with sweetened condensed milk and caramel sauce, topped with Cool Whip and Heath toffee bits.

Ingredients:

1 box devil’s food cake mix
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) jar caramel ice cream topping
8 ounces Cool Whip
½-1 cup Heath toffee bits

Directions:

1. Bake the cake according to the directions on the box.

2. Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.

3. In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.

4. Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.

Brown Eyed Baker