Camille's Chocolate Bundt Cake

My Cousin Camille made this cake for an event I wasn't at, but I snuck a leftover day old cold piece out of my Mom's fridge. HEAVEN. Even day old and cold, it was hands down the most moist, delicious bundt cake I have ever tasted. I knew then that my very existence depended on getting the recipe.

1 yellow cake mix

1 small box chocolate instant pudding

1/2 cup sugar

. . . mix well . . .

then add:

3/4 cup minus one tablespoon oil

3/4 cup minus one tablespoon water

8 oz. container sour cream

4 eggs

. . . mix well . . .

then add one cup semi-sweet chocolate chips

Bake in a greased bundt pan for 1 hour at 350

Enjoy!

*image courtesy of google

Homemade Ice Cream Cake!

Unfrosted

Frosted
1- 1/2 gallons of your favorite ice cream
favorite candy, cookies, fudge, whip cream, etc. depending on the flavors picked.
1 large tub of cool whip and more if you want to frost with it.
1 box of favorite cake mix prepared (eggs, oil, and water)
Spring Form Pan
Cake

So my kids always love ice cream cakes for their birthday parties, but I am so sick of paying $35 for a cake. I decided to make my own this year. First things first is you need a spring form pan. You buy a regular cake mix and prepare per package directions. If you want to make two layers of cake you divide in half and cook in two separate spring form pans. Cook per package directions and let cool. I usually before placing the cake batter will crush up oreos or graham crackers on the bottom of the pan and then pour in cake batter. Cook per package directions. Remove from oven and let cool for appox. 10 minutes.
Meanwhile mix one gallon ice cream with one tub of cool whip with electric mixer. Cut your cake down to the desired height. You want a lot less cake if doing two layers of cake and ice cream. Place toppings, crushed candy, fudge, whip cream, (whatever you want) on top of the cake. Then pour the ice cream mixture on top of the cooked cake and toppings. If you want place second layer of both cake and ice cream. Put in freezer for minimum of 12 hours. When you remove take a warm, wet knife around the outer edge to loosten the cake. Open the springform pan and you can decorate.


Unfrosted


Frosted

They taste amazing and best of all no more $35 ice cream cakes. I think this costs me roughly $6-$10 to make.

Molten Chocolate Cakes

For a young women's activity a friend of mine who is a culinary school graduate (specialized in desserts and pastries) came and demonstrated this recipe for the girls. It's really easy and really good.

4 squares bakers chocolate (4 oz)
1/2 C unsalted butter
1 C powdered sugar
2 eggs
2 egg yolks
6 TB flour
ice cream

Preheat oven to 425. Butter (do not use cooking spray) four ¾ C custard cups or soufflé dishes, or 6 muffin cups. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on high 1 minute or until butter is melted. Do not overcook or the chocolate will scorch. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups or muffin tins.

Bake 13-14 minutes or until sides are firm but centers are soft. If you are using muffin tins it takes 9-11 minutes. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately topped with ice cream. If you let them sit too long they will not be molten in the middle.

P.S. You can make the cakes in advance by preparing the batter, putting into prepared container and refrigerating. When you’re ready to bake, just leave them out at room temperature for about an hour, then bake.

Valentine Red Cake

½ cup shortening

(2) 1 oz. bottles red food coloring

1 tsp. salt

2 ½ cups cake flour

1 ¼ cups sugar

3 tsp. cocoa

1 tsp. soda

1 tsp. vinegar

2 eggs

1 tsp. vanilla

1 cup 2 T. buttermilk

Cream sugar, shortening and add eggs. Make a paste of food coloring and cocoa and add to the mixture. Add vanilla to buttermilk. Sift salt and flour together. Add all to mixture a little at a time. Dissolve soda in vinegar and fold in last. Bake at 375* for 35 minutes.

Icing

Cream: 1 cup butter and 1 cup sugar until fluffy and almost white. Add 1 tsp. vanilla. Blend in the following mixture slowly with a beater: 1 cup milk and 3 T. flour. Cook until very thick like a paste on low heat. Cool and put on cake.

To Die for Chocolate Decadence Cake (Ambers version)

My cousin Aleena introduced me to this cake and eventually posted the recipe on this site. This cake is so delicious, easily my favorite. I have made it so many times that I eventually discovered that making a couple of changes suited my tastes just a little better.  I decided to post my variation to this recipe because a friend of mine asked for the recipe after she had sampled it. She came back a little disappointed after having made it because it didn't taste quite the same. So, if you prefer milk chocolate to dark then make the cake this way. 

My changes in bold

1 box Devil's Food cake mix (or any chocolate cake mix)
1 3 oz. box instant chocolate pudding
2 c. sour cream
5 eggs
1 c. melted butter
1/2 tsp. almond extract
1 C. chocolate chips (I recommend ghiradelli)
9 Hershey bars

In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into three greased 9" pans. Bake at 350 degrees for 25-40 minutes (I did 25). Keep an eye on them so they don't over bake. Pull out of oven. Immediately flip onto cooling rack. Place 3 Hershey bars on each layer. When melted, spread evenly over tops of cake. Let cool completely. When cool (Hershey bars should be mostly set - you can put the cakes in the fridge to speed things up) place cake layers on top of each other.

Ganache frosting:
20 oz. Milk chocolate, chopped
1 1/2 cups heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate and whisk until smooth. Allow the ganache to cool (it will thicken slightly after cooling for 1-2 hours)  before pouring over cake. Start at the center of the cake and work outward.

Thanks to Aleena, and ENJOY!

p.s. The Cake is supposed to and will look like this (below) with the runny ganache frosting.

Individual Chocolate Soufflés

I got this recipe from Bakerella, and made it for Seth on our anniversary. They are SO good and SO easy! We like them a little bit gooey so took them out a little bit early but either way, they are so good!


Individual Chocolate Soufflés
1/2 cup (1 stick) butter
1 1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2/3 cup milk
1/2 teaspoon powdered instant coffee
2/3 cup all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking powder
1 cup (1/2 pint) whipping cream
2 tablespoons powdered sugar

1. Preheat oven to 325 degrees.
2. Grease and sugar eight 6-ounce ramekins.
3. In large mixer bowl, beat butter, sugar and vanilla until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Scald milk. Remove from heat and add powdered coffee, stirring until dissolved.
6. Stir together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture. Beat 1 minute on medium.
7. Divide batter evenly among ramekins.
8. Place ramekins in 2 8-inch square pans. Pour hot water in bottom of pans to 1/8 inch deep and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
9. Remove pans from oven and let ramekins stand in water for 5 minutes.
   
10. Remove ramekins from water and let cool slightly.
11. You can serve in dish or invert onto dessert plates.
12. For topping: beat whipping cream and powdered sugar in small mixing bowl until stiff and spoon onto warm soufflés.

Recipe from Great American Favorite Brand Name Cookbook, 1993.

Super Yummilicious Little Lemon Cakes

1 box yellow cake mix
16 oz.sour cream
2 eggs
2 (or more) lemons
butter, softened
sugar
You will need microwave safe coffee cups or little bowls. This makes app. 10 cakes. Mix cake mix, sour cream, and eggs. Zest one lemon (grate the rind on a teeny-tiny grater-do not grate the fruit) and add to the mix. Slice second lemon into thin slices. Grease coffee cups with butter, then pour some sugar in and move around until inside of cup is coated with a thin layer of sugar. Place lemon slice in the bottom of 5 cups. Pour mix on top until cups are half full. Microwave all 5 cups for six minutes. Turn upside-down on plate.
*Tap on the sides of the cup to loosen cake. Clean cups and make 5 more.
Serve topped with whipped cream or lemon sauce.

Molten Marshmallow Cupcakes

I kinda made this up as I went along. They are SO good!

1 pkg yellow cake mix
1 pkg instant pudding (I used chocolate)
Large Marshmallows

Prepare cake mix according to directions (add the eggs/oil/water, everything) and mix in the pudding powder.

In muffin tin, place cupcake liners in each cup, then place 1 large marshmallow in each cup. Pour batter over the marshmallow about 2/3 full.

Bake at 350 for 12 minutes or until the marshmallow begins to brown slightly as seen above.

Serve warm while still gooey. Mmmm.

Ice Cream Cake

I made this for my moms birthday. I kinda just made it up but it turned out pretty good. It went something like this...

*I used 2 spring form pans (highly recommend).
*Crush up some Oreos and mix with a little melted butter kinda press into the bottom (I didn't use very much butter and my Oreos were kinda chunky they were actually just kinda spread across the bottom and not really pressed in).
*Layer on a carton of SOFTENED ice cream (I used cookies and cream in one of the spring form pans and chocolate chip cookie dough in the other. You can use what ever kinds you want!) *Spread the ice cream out to fill the pan and try to make it mostly flat on top.
*Cover with plastic wrap and freeze (Lay your plastic wrap right on the ice cream).
*I made it the night before but I think about 5 hours in the freezer would do the trick.


To put it all together: take apart one of your pans and put the 'cake' on your platter (Oreos down) spread a thick layer of Hersey's Hot Fudge Topping (or some other brand of thick chocolate topping. Do not warm it up! Do not use chocolate syrup!) on the top of the ice cream and then take out the second 'cake' and put it on top of the chocolate topping (Oreos down) .
Frost with Cool Whip and sprinkle with broken Oreos. Freeze again if you want the cool whip frozen or serve immediately after you frost it.

Don't be scared by my crazy recipe, it really is SO SO easy to make! --and YUMMY!

Chocolate Cake -Gatten family famous!

1 cup oil

1 tsp salt

2 TBSP vinegar

2 cups sugar

1/2  c. cocoa

2 tsp vanilla

3 cups flour

2 tsp soda

2 cups water

mix together wet, then add dry.  MIX WELL, until there are no lumps!  Bake in 2 - 8" round pans or a 9 x 13 pan, or one 12" round pan.  Bake 350 degrees for 30-40 min.

Frosting:

2/3 c. cocoa

3-4 cups powdered sugar

1/3 cup margarine, melted

1 tsp vanilla

milk as needed.  

Mix until smooth. YUMMY!

To Die for Chocolate Decadence Cake

1 box Devil's Food cake mix (or any chocolate cake mix)
1 3 oz. box instant chocolate pudding
2 c. sour cream
5 eggs
1 c. melted butter
1 tsp. almond extract
1 C. chocolate chips (I recommend ghiradelli)
9 Hershey bars

In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick {as seen in picture}. Stir in chocolate chips. Pour into three greased 9" pans. Bake at 350 degrees for 25-40 minutes (I did 25). Keep an eye on them so they don't over bake. Pull out of oven. Immediately flip onto cooling rack. Place 3 Hershey bars on each layer. When melted, spread evenly over tops of cake. Let cool completely. When cool (Hershey bars should be mostly set - you can put the cakes in the fridge to speed things up) place cake layers on top of each other.

Ganache frosting:
10 oz. Bittersweet chocolate, chopped
10 oz. Milk chocolate, chopped
2 c. heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate and whisk until smooth. Allow the ganache to cool slightly before pouring over cake. Start at the center of the cake and work outward.

This cake has become my family's official birthday cake. It is best served warm and is fat free.

Pound Cake

2 cups butter

3 cups sugar

6 eggs

3 cups flour

¼ tsp soda

½ tsp almond extract

½ tsp vanilla (if no almond extract do 1 tsp. vanilla)

1 cup sour cream fold in

Bake at 350 for 1 hour in bunt pan (until toothpick is clean)

Remove from pan and drizzle with chocolate frosting glaze while still warm or serve with strawberries and ice cream

Lemon Glazed Bundt Cake

cake:
3 C flour
2 C sugar
1/3 C buttermilk
6 large eggs
2 tsp lemon extract
1/2 tsp salt
1 tsp baking powder
1 1/2 C butter softened

glaze:
1/4 C lemon juice
1/4 C sugar

topping:
2 TBsp powdered sugar, sifted

Preheat oven to 350 degrees. Spray a 3 quart fluted tube pan or bundt pan. Using an electric mixer, mix flour, sugar, salt and baking powder.
Add butter, buttermilk and 3 eggs. Increase speed and add lemon extract and remaining eggs. Pour batter into pan and bake for 50-60 minutes.
In a saucepan, heat lemon juice and sugar over low heat. Stir until sugar dissolves. When cake is done, remove from oven and leave cake in pan. with a toothpick, poke holes in the cake and pour half of glaze over it. Cool in pan for 15 minutes, then invert on cooling rack. Brush top of cake with remaining glaze. Let cook and dust the top with powdered sugar.

This is a yummy summer treat.