Strawberries and Cream Chocolate Cake #chocolateparty

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Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

Driving home from work today I found myself day dreaming of cake. Something I often do. Food obsessed much? Anyways I started dreaming of strawberries. I bought a large pack of strawberries from costco the other day and the strawberries are sooo good!

Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

When I grew up we always had strawberries. My mom would cut them up and sprinkle a little sugar on top and store them in the fridge. I often found myself searching for the strawberry with the most sugar granules on. I know, I know, strawberries are sweet on there on but you all must know by now I have a strange addiction to sugar! Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

Back to these strawberries from Costco- they are so sweet. I couldn’t stop eating them. Literally. So I decided to make a cake as well. I was craving fresh whipped cream and chocolate covered strawberries so I combined the ideas. Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

The fresh cream is fabulous alongside the rich chocolate cake and juicy strawberries. Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

These cake is part of the Chocolate Party hosted by Roxanas Home Baking. I joined the party in February and I have loved each month. Be sure to check out Roxanas Chocolate Strawberry Roll  and see all of the other bloggers involved in the chocolate party!

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Strawberries and Cream Chocolate Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 8

Strawberries and Cream Chocolate Cake

Chocolate Cake layered with Fresh Whipped Cream and Strawberries topped with a Chocolate Ganache and More Fresh Strawberries. Make this cake even easier and use a chocolate cake mix.

Ingredients

    Chocolate Cake
  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 eggs, at room temp.
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3/4 sour cream
  • Ganache
  • 2 cups semi sweet chocolate chips
  • 1/2 cup heavy cream
  • Whipped Cream
  • 3 tbsp powdered sugar
  • 1 1/2 cup heavy cream
  • 1 regular sized container strawberries, cleaned and cut in half

Instructions

    Chocolate Cake
  1. Preheat oven to 350F and grease two 9 inch round pans. Set aside.
  2. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
  3. In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
  4. Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely.
  5. Ganache
  6. Once cakes are cool make ganache. In a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.
  7. Whipped Cream
  8. In the bowl of an electric mixer fitted with the whisk attachment mix together powdered sugar and heavy cream until stiff peaks form.
  9. On a serving platter/cake plate place the first layer of chocolate cake, spread with all whipped cream, place a layer of strawberries on top of whipped cream place second chocolate cake layer and drizzle top with chocolate ganache. Place fresh strawberries on top. Store in fridge.
http://confessionsofabakingqueen.com/strawberries-and-cream-chocolate-cake/

Mmm the last bite..

Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

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Bailey’s Tres Leches Cake

Bailey's Tres Leches Cake- Confessions of a Baking Queen

MMM… Bailey’s Tres Leches Cake!! Boy did I love this one. I made it on St. Paddy’s day, I just really wanted another excuse to bake with some booze! Let’s be honest I don’t need an excuse, but I took it anyways! 😉 And this cake… I want it everyday of the year!

Bailey's Tres Leches Cake- Confessions of a Baking Queen

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I have had tres leches cake once before. Only once! I loved it but life got in the way of me and tres leches cake.. until now!!

Bailey's Tres Leches Cake- Confessions of a Baking Queen

This cake is soaked in Sweetened Condensed Milk, Evaporated Milk, Heavy Cream & Bailey’s. Basically amazing. The milk mixtures oozes out of the cake. I just wanted to drink it. I HATE milk but all those “milks” mixed together was spectacular!

Bailey's Tres Leches Cake- Confessions of a Baking Queen

I made the cake and served it about 4 hours later, so it had time to soak up everything. It was spectacular and the next day even better! This cake is not the easiest to make but worth the few steps. Will definitely be making this again and I hope you give it a try- it really is fabulous 🙂

Bailey's Tres Leches Cake- Confessions of a Baking Queen

Bailey’s Tres Leches Cake

Ingredients

  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 5 large eggs, separated
  • 1 cup plus 3 tbsp granulated sugar
  • 1/3 cup whole milk (I used 2%)
  • 2 tsp vanilla extract
  • 1/2 cup Bailey's Irish Cream
  • 1/2 cup heavy cream
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 2 cups heavy cream
  • 1/2 cup Bailey's Irish Cream
  • fresh berries for garnishing

Instructions

  1. Preheat oven to 350F and grease a 9X13 inch baking pan. Combine the flour, baking powder and salt in a large bowl. Set aside.
  2. In the bowl of an electric mixer combine egg yolks and 3/4 cup sugar. Mix on medium until very, very light in color. Then add in milk and vanilla extract, mix until just combined. Pour this mixture on top of the flour mixture. Gently fold together until no more flour streaks.
  3. In a clean mixing bowl beat the egg whites on high, until soft peaks form, then add 1/4 cup sugar and beat until you have stiff whites. Fold mixture into batter. Stop just before completely combined and pour into prepared pan. Bake for 34-45 minutes. Let cake cool completely.
  4. Once cool flip cake onto a platter. Using a fork poke the cake numerous times, the more holes the better! In a large bowl combine Bailey's Irish Cream, heavy cream, sweetened condensed milk and evaporated milk. Pour the milk mixture all over the cake. Pour slowly, some liquid will pool but most will be absorbed into cake. Let sit for 30 minutes. Then in the bowl of an electric mixer beat 2 cups of heavy cream,1/2 cup Bailey's Irish Cream and 3 tbsp sugar until thick cream is made. Spread on top of cake and garnish with berries. Keep refrigerated. The more time the milk has to soak in the better.
http://confessionsofabakingqueen.com/baileys-tres-leches-cake/

Recipe adapted from The Pioneer Woman Cooks Cookbook 

Bailey's Tres Leches Cake- Confessions of a Baking Queen

Best believe I finished that slice while shooting!! LOL

 

Are you a fan of boozy desserts?

Guinness Brownies w/ Bailey’s Frosting

guinnessbrowniesbaileysfrosting (1 of 1)-3

Guinness Chocolate Cupcakes with Bailey’s Cream Cheese Frosting 

guinnesschoccupcakes

Bailey’s Chocolate Cream Pie 

baileyscreampie (1 of 1)-3

Guinness Chocolate Cake (my favorite chocolate cake ever) 

Guinness Chocolate Cake

Bailey’s Chocolate Truffles 

baileystruffles (1 of 1)

Bailey’s Chocolate Cookies

Bailey's Irish Cream Cookies

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Homemade Rainbow Chip Cupcakes

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Here is my version of Homemade Rainbow Chip Cupcakes, that are PERFECT! Well, in my eyes tastebuds anyways! Growing up I absolutely LOVED rainbow chip cake! I could literally eat a whole cake to myself, sadly I am not exaggerating. So, I though it was about time for me to make some Homemade Rainbow Chip Cupcakes. 

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

Boy, am I sure glad I did! The cupcakes are dense and moist. Which I LOVE! I am really not a fan of light, airy cake.

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

And the rainbow chips. Well chocolate +sprinkles = amazingness!

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

These cupcakes will definitely be made plenty of times in the future. My birthday is in a few weeks, not that I really need an excuse to make cupcakes 😉

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

I brought these to work for St. Paddy’s Day and let’s just say they all disappeared, Well except for the 3 that I stuffed my face with! Oops!!!!!

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

This recipe is simple and one of the best homemade “white”/ “yellow” cakes I have ever tasted! I added some butter extract for delicious flavor and some cornstarch for the texture.  Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

Homemade Rainbow Chip Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 15 cupcakes

Ingredients

  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cornstarch
  • pinch of salt
  • 1/2 tsp butter extract
  • 1 egg
  • 2 tsp vanilla extract
  • 3/4 cup milk
  • 1/3 cup greek yogurt (or sour cream)
  • 1/2 cup rainbow chips
  • 1 stick unsalted butter, at room temp.
  • 2 tsp vanilla extract
  • 2 1/2-3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/3 cup rainbow chips

Instructions

  1. Preheat oven to 350F and line a cupcake pan with liners. In a microwave safe bowl microwave the butter until completely melted. Mix sugar in the melted butter and place bowl in fridge for a few minutes.
  2. In a medium bowl mix together the flour, baking powder, baking soda, cornstarch and salt. Set aside.
  3. Take sugar and butter mixture out of fridge. Transfer to a large bowl and add butter extract, egg, vanilla extract, milk and greek yogurt. Fold dry ingredients into the wet ingredients until no flour streaks remain. Fold in rainbow chips. And distribute into cupcake liners. Bake for 20 minutes, or until a toothpick inserted comes out clean.
  4. Once cupcakes are completely cool start frosting. Beat butter for 3 minutes. Add vanilla extract, powdered sugar and heavy cream. Beat on low until powdered sugar is combined then beat on high for 4minutes. Fold in rainbow chips and pipe or spread onto cupcakes
http://confessionsofabakingqueen.com/homemade-rainbow-chip-cupcakes/

Recipe adapted from Sally’s Baking Addiction

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

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Lemon Blossoms

Lemon blossoms the perfect, moist, pop in your mouth bites of lemony goodness.

Lemon Blossoms

Can you tell I liked these?

They were a perfect snack or would be perfect at a brunch or breakfast.

These pack tons of lemon flavor which I LOVE!

Super easy to make I will definitely make these again! 🙂

Lemon Blossoms

So easy. Throw together a cake mix, pudding mix, eggs, greek yogurt and lemon juice and mix until combined. Bake and throw on to a tea towel to cool.
Lemon Blossoms

Then mix together some lemon juice, lemon zest, powdered sugar and water.
Lemon Blossoms

Dip these bites of heaven into the glaze and let set. Re dip as many times as you want. I dipped 3 times. I like the glaze. Okay I loved the glaze.

 

Lemon Blossoms

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 48

Ingredients

  • 1 Yellow cake mix
  • 1 (3.4 oz.) instant lemon flavored pudding mix
  • 4 large eggs, at room temp.
  • 1 5oz cup of plain greek yogurt
  • 2 tbsp fresh lemon juice
  • 4 cups confectioners' sugar, sifted
  • 2 tablespoon lemon zest (about 2 lemon)
  • 1/3 cup fresh lemon juice
  • 1-3 tablespoons water

Instructions

  1. Preheat oven to 350F and grease a mini muffin pan.
  2. In a large bowl combine cake mix, lemon pudding mix, eggs, greek yogurt and lemon juice. Mix until fully combined.
  3. Bake for 12 minutes and dump onto a tea towel to cool.
  4. In a small/medium sized bowl mix the confectioner's sugar, lemon zest, lemon juice. Mix until no lumps remain. Add 1-3 tablespoons water depending on how thick you want the glaze.
http://confessionsofabakingqueen.com/lemon-blossoms/

Recipe Adapted from : Paula Deen recipe found on A Blog About Food

 Love Lemon?

Lemon Crumb Bars

Lemon Crumb Bars

 

Lemon Crinkle Cookies

lemoncrinklecookies2

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Chocolate & Caramel Cupcakes with a Salted Caramel Frosting

Chocolate cupcakes with Salted Caramel Frosting

Chocolate and Caramel. I think I need to stop talking about these two ingredients but when put together make the most amazing, spectacular, wonderful, tasty, creamy, dreamy, delicious combination. Do you get my point?  I like caramel and chocolate together. Okay let’s be honest I don’t like it I LOVE it!

Chocolate cupcakes with Salted Caramel Frosting

I have this love/hate relationship with cupcakes. They are individual sized but I don’t usually eat a ton of them in one sitting. I don’t know if its mental or what because I can eat a WHOLE batch of chocolate chip cookies, I can eat a WHOLE batch of toffee brittle or a WHOLE batch of  Biscoff blondies.

Chocolate cupcakes with Salted Caramel Frosting

Enough of my eating disorders. I decided to make cupcakes but I made a half batch. The recipe is for a full batch- just cut everything in half if you want. Obvi you know I made Chocolate and Caramel Cupcakes with Salted Caramel Frosting. It just sounded right to me.

Chocolate cupcakes with Salted Caramel Frosting

I of course used Amanda’s chocolate cupcake recipe from Kevin & Amanda. It’s seriously the best cupcake recipe ever! I LOVE it!

I am saving the rest of the boxed cake mix and jello for another amazing chocolate cupcake coming soon : )

Chocolate cupcakes with Salted Caramel Frosting

This frosting was dreammmy people!! So delicious!

Chocolate cupcakes with Salted Caramel Frosting

I truly hope you enjoy these cupcakes. They  are easy to whip up and taste divine!

Here is the salted caramel I used for the frosting.

Chocolate & Caramel Cupcakes with a Salted Caramel Frosting

Ingredients

  • 1 box Devils Food Cake Mix
  • 1 small box Jello Chocolate instant pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup sour cream
  • 20 caramel filled Hershey kisses
  • 1/2 a stick of butter
  • 1/4 cup heavy cream
  • 3 cups powdered sugar
  • 1/4-1/2 cup salted caramel

Instructions

  1. Preheat oven to 350F and line your pans with cupcake liners.
  2. In the bowl of an electric mixer combine cake mix, pudding mix, eggs, oil, milk and sour cream.
  3. Scoop the batter into cupcake liners, fill about 2/3 full and poke a Hershey kiss into each cupcake.
  4. Bake for 20-25 minutes. Use the toothpick test to check.
  5. Allow cupcakes to cool completely on a wire rack.
  6. In the bowl of an electric mixer combine butter, heavy cream and powdered sugar. Mix on high for 2 minutes. Fold in salted caramel and mix on high for 2 minutes.
  7. Frost your cupcakes however you desire. Enjoy 🙂
http://confessionsofabakingqueen.com/chocolate-caramel-cupcakes-with-salted-caramel-frosting/

chocolate cupcake recipe

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The Best Coffee Cake

English Coffee Cake

I come from a family of bakers. My nan bakes, my mom bakes and I bake. I love it, and I came to love it thru these two women. I am blessed to have such loving and caring family. In my family food is important. It brings us together. We enjoy it.

English Coffee Cake

Although I grew up in America and my nana was back in England I remember spending the summers with her baking. From fairy cakes to banana bread to lemon loaf to cookies to coffee cake my nan does it all. English Coffee Cake

My cousin was visiting last week and of course asked what I was going to bake for her. I told her coffee cake and she got excited because our nan makes the best coffee cake. Anyways I kind of tricked Lucy and made American style “Coffee Cake”. She had never had it before and liked it but it was nowhere near our nans coffee cake. English Coffee Cake

Needless to say 2 days later I made the coffee cake Lucy was thinking of. I haven’t had English Coffee Cake in a few years. My mother used to make it all the time but as my sisters and I have gotten older and my parents try to eat healthier, coffee cake has not made to many appearances. English Coffee Cake

Let me tell you after this, I am brining it back. I’m thinking everyday. Okay that’s a lie. Maybe every other day 😉

This cake is moist, dense and coffee like.

The frosting is creamy, dreamy and amazing.

My mother usually spread a layer of apricot jam before the frosting, which is also very tasty!!

English Coffee Cake

Lucy and I licked the bowl, the mixing tool and the spatula for both the batter and the cake! Seriously I am drooling while writing this and extremely sad I don’t have a piece to eat right now.

You will love this recipe. Make, Bake, Cool & Frost the cake with in 1 hr and a half.

The Best Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 6 oz Self Rising Flour
  • 6 oz Granulated Sugar
  • 6 oz Unsalted Butter, at room temp.
  • 3 Eggs
  • Instant Coffee
  • Hot Water
  • ½ Cup Heavy Cream
  • 2 Sticks Butter
  • 3-4 Cups Powdered Sugar
Directions
  1. Preheat oven to 350F and grease two 8 or 9 inch pans.
  2. In the bowl of an electric mixer combine flour, sugar, butter and eggs. Mix until fully combined.
  3. In a cup pour some hot water over some instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting.
  4. Pour into prepared pan and bake for 25-30 minutes. I always start check my cakes at about 25 minutes and check with a toothpick.
  5. Once cooked let cool completely on a wire rack.
  6. In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes.
  7. Spread the frosting on top of one cake and place the second cake on top. Dust with powdered sugar and enjoy 🙂



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Coffee Cake

Coffee Cake is a funny thing to me. It's a cake with no coffee? Doesn't really make sense to me. I grew up with English coffee cake which was a cake made with coffee and an icing with coffee. That sounds right to me.
Even though the name doesn't make sense, eating this sure does!
I decided to make American style coffee cake. This recipe is great. The cake is moist and dense but fluffy too. The crumble is amazing. I absolutely love the edges where the crumble is hard and chewy!
Perfect for weekend breakfast, with coffee, or an afternoon snack with a cup of tea!
 This recipe has lots of buttery sugary goodness on top.
I could barely control myself from not eating half of this mixture right then. But I controlled myself for the good of the other people who would be eating this later on. How nice am I ? 😉
Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 stick butter
  • ⅔ cup all purpose flour
  • 1 cup light brown sugar, packed
  • 2 teaspoons cinnamon
  • Pinch salt
  • 4 oz cream cheese, softened
  • ¼ cup light brown sugar, packed
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 sticks butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1¼ cup sour cream
Directions
  1. Preheat oven to 350F and spray a 9 X 13 pan with non stick cooking spray or butter the pan.
  2. In a small bowl combine butter, flour, brown sugar and cinnamon. Use a fork or your hands to combine the ingredients together. Set aside.
  3. In the bowl of an electric mixer combine the cream cheese and brown sugar. Beat until fluffy. Add in vanilla and cinnamon. Combine and set aside.
  4. In a medium bowl combine flour, baking powder, baking soda, and salt. Set aside.
  5. In the bowl of an electric mixer combine butter and sugar, beat until fluffy. Add eggs one at a time and vanilla extract.
  6. Slowly add dry mixture to wet ingredients.
  7. Stir in sour cream until just combined.
  8. Pour batter into prepared pan. Drop spoonfuls of cream cheese mixture onto of batter and use a knife to swirl the mixture.
  9. Sprinkle crumble on top of cake and bake for 45-50 minutes.

Recipe adapted from: Go Bold with Butter

IMG_0122

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Carrot Cake

Growing up I was never a fan of Carrot Cake. It just sounded so wrong to me. Carrots and cake? No thank you. I remember having it once and there were raisins in it. God awful. I hate raisins. As a child I used to say I was allergic to them just to secure I would receive a chocolate chip cookie on the field trip not an oatmeal raisin. Oh how those cookies scared me. They still do. Chocolate chip cookies hold the key to my heart.

Anyways, a few years ago I tried Carrot Cake again for the first time in years. What happened? I liked it, I liked the cream cheese frosting even more!

I recently made a cake for a friend's birthday. Carrot cake was requested. I really enjoy this cake. The pecans give it a nice crunch and the pineapple adds to the moisture. And did I mention there are NO raisins in it!! YIPEEE!!

I'm off to New York City next week, as usual I am planning a foodie itinerary! Making sure to get some of the best desserts 🙂

Carrot Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Super Moist Carrot Cake
Ingredients
  • 1½ Cup Sugar
  • 1½ TSP Baking Soda
  • 2 TSP Baking Powder
  • 1 TSP Salt
  • 1 TSP Cinnamon
  • 1 TSP Cardamom
  • 2 Cup Finely Chopped Carrots
  • 1 Can (567g) Crushed Pineapple
  • ½ Cup Shredded Coconut
  • 1 Cup Chopped Pecans
  • ½ Cup Coconut Oil
  • 1 Stick Butter, at room temp
  • 4 eggs
  • 2 Cups Flour
  • 2 8oz packages Philadelphia Cream Cheese
  • 10 TBSP Butter, at room temp.
  • 4 TSP Vanilla Extract
  • 2 TBSP Sour Cream
  • 4 Cups Powdered Sugar, sifted
Directions
  1. Preheat oven to 350F and grease two 9 inch baking pans.
  2. In a large bowl/bowl of an electric mixer combine sugar, baking soda & powder, salt, cinnamon, cardamom, carrot, pineapple, coconut and pecans. Mix until fully combined.
  3. Add coconut oil, butter and eggs. Mix to combine.
  4. Add flour by folding it in to the wet ingredients.
  5. Pour evenly between two pans and bake for 35-40 minutes. As always check with a toothpick or feel the cake to see if it bounces back. Let cool completely before frosting cake.
  6. In bowl of an electric mixer beat cream cheese and butter. Beat for a good 2 minutes.
  7. Add in sour cream and vanilla, mix until combined.
  8. Pour in powdered sugar and mix well.
  9. Spread 1 cup of frosting on top of one cake. Place second cake on top of frosting. Use the rest of frosting to cover the cake. Decorate to your liking. Enjoy!:)

Cream Cheese Frosting recipe from Cook’s Illustrated via You Know What You Oughta Do

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Caramel Apple Cake

Fall is upon us. I keep telling myself that anyways. With the 85F weather here in Orange County, CA the colder weather is not exactly happening. Last week we had one day of rain. Okay it wasn’t really rain it was more of the universe spitting down on us. Everyone immediately threw their boots on, sweaters, coats, scarves the whole sha bang. Only to be back to 90F weather the next few days.

I long for the colder weather, the boots, the scarves, the layering, the pumpkin, the apple, the warmth of a fire. I need to understand it ain’t happening any time soon.

In honor of my want for fall I decided to make this caramel apple cake for dessert one night. I found a Paula Deen recipe so I immediately wanted to use it! Right before I was about to pour the batter into the pan an idea struck! How about folding in some sour cream? I mean what doesn’t taste better with the addition of sour cream? Your right, nothing. Sour cream seems to make everything better. This cake included. Well to be fair I have never tasted the cake without the sour cream but I just think it wouldn’t be the same!!

5.0 from 1 reviews
Caramel Apple Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2½ Cups Sugar
  • 3 Eggs
  • 1½ Cups Vegetable oil
  • 3 Cups AP Flour
  • 2 TSP Vanilla Extract
  • 2½ Cups Fresh Diced Apples ( I used Granny Smith)
  • 1 Cup Sour Cream
  • 1½ Sticks of butter
  • 1 Cup Brown Sugar
  • ⅛ Cup Heavy Cream
Directions
  1. Preheat oven to 350F and grease a 9 X 13 inch pan.
  2. Cream together the sugar and oils. Mix in egg and vanilla.
  3. Mix in flour until fully combined.
  4. Fold in diced apples and sour cream
  5. Bake for 50-60 minutes. Or until toothpick inserted comes out clean.
  6. Once cake is out of the oven immediately begin making the caramel topping
  7. In a medium saucepan over medium-high heat combine the butter, brown sugar and heavy cream. Mix constantly and let boil for 2 minutes.
  8. While the cake is still hot poke holes all over the cake, then pour caramel sauce all over.

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Rolo Cake Bars

Rolo Cake Bars

Lately I have really been into baking things without an electric mixer or multiple bowls. I have been a one bowl snob as of late. I don’t know why. Anyways I wanted something easy and I wanted something Fabulous! Who doesn’t? Let’s be honest here, we all do. Well this reciepe satisfy’s both those needs.

I cannot believe “summer” has come and gone. On to the fall months before we know it. I might be substitute teaching- kind of scary. I hope it goes well! Lots of events coming up at work. Taste of the town’s…etc. And two of my best friend’s have moved back home one from Cabo and the other from Boston! So happy and blessed to have them back home!! I missed them so much!!!!
Anyways here’s to a busy few weeks ahead and some Rolo Cake Bars!!

 

Rolo Cake Bars:
Ingredients:
1 Box Yellow Cake Mix (18.25oz)
1/4 Cup Butter (Melted)
6oz Evaporated Milk
1 Bag of Unwrapped Rolo’s (chopped in half)

 

Directions:

 

1. Preheat oven to 350F and spray a 9X13 pan with non-stick spray
2. Combine cake mix, butter and milk. The batter will be thick.
3. Split batter in half. Spread half of batter on bottom of pan.
4. Scatter Rolo’s over the batter in pan. Drop rest of the dough on top of rolo’s/
5. Bake for 20-24 minutes. Let cool and devour 🙂
Recipe from Cookies & Cups 
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