Orange Cake with Easy Chocolate Truffle Frosting

Orange Cake

Sift together and set aside:

• 2 3/4 cups cake flour
• 3 tsp baking powder
• 1/4 tsp salt

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature 

Mix in :

• zest of two medium size oranges, very finely chopped

Beat in:

• 2 teaspoons vanilla extract

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 cup undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into 2 well greased and floured 8 or 9 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to overbake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Chocolate Truffle Frosting

• 4 cups dark chocolate chips
• 1 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.

In a separate bowl, whip to firm peaks:

• 3 cups whipping cream

Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 

At this point you will probably have to chill this frosting for a half hour or so in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Fill and frost the cake layers with the frosting and garnish with orange slices if desired. Chill the cake for a couple of hours before serving.

Original link can be found here.

I made this cake for Peter's birthday this year.  It is DIVINE!  It tasted kind of like one of those chocolate oranges that we used to get in our stockings at Christmas.  Enjoy!

Earthquake Cake

1 chocolate cake mix

Mix as directed and pour into a greased and floured 9 x 13 pan

Sprinkle on top:

1 cup nuts
1 cup chocolate chips
1 cup coconut

Mix together:

8 oz cream cheese, 1/2 cup margarine, 2 cups powdered sugar

Drizzle over the top of the unbaked cake. Do not stir or spread.

Bake at 350 for 1 hour.

German Chocolate Bundt Cake

German Chocolate Bundt Cake 

1 Box German Chocolate Cake Mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can German Chocolate Icing
mini chocolate chips
sweetented coconut flakes
white canned icing (melted)

Preheat oven to 350 and grease you bundt pan.

Mix cake mix, oil, water and eggs.  Beat until blended.  Stir in German Chocolate Icing until completely inforcorporated.

Pour into prepared bundt pan and bake for about 45 minutes (mine actually took about 55 minutes, so keep an eye on it until done). 

Let the cake sit for about 10 minutes then invert it onto a serving platter.  Be careful!  Take your time.  (I was shocked at how beautifully mine turned over for me.)  Cool completely.

Spoon abot half of the white into a microwave safe bowl.  Heat for 20 seconds.  Stir.  Heat for another 20 seconds.  Stir.  This should give the right consisitency for drizzling.  Drizzle white icing over the top of the bundt cake.

Sprinkle the top with coconut and mini chocolate chips.
http://collettaskitchensink.blogspot.com/2011/03/german-chocolate-bundt-cake.html

Easy German Chocolate Cake

Easy German Chocolate Cake

1. Preheat oven to 350 degrees

2. Sprinkle on the bottom of a greased 9x13" pan:

• 1 cup chopped nuts
• 1 cup shredded coconut

3. Mix a German Chocolate Cake Mix according to package directions. Pour it over the nuts and coconut in cake pan.

4. Cream:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup butter, (1 stick) softened
• 2 cups powdered sugar

5. Spoon creamed mixture on top of cake mix in globs, making sure not to touch the sides of the pan.

6. Sprinkle with 1 cup of chocolate chips.

7. Bake at 350 degrees for 34 minutes. It will crack on top and appear not done. Cool on a cooling rack in pan.

http://www.singingwithbirds.com/2010/05/its-99-on-richter-scale.html

(When I made it, I flipped it over into another pan.  I thought it looked ugly with the "bottom" up.  It is a crowd pleaser and I love that it "frosts" itself.  et)

Cake in a Jar

I used a package of Betty Crocker Chocolate Chunk Brownies because they are totally delish and just as good as home made.
I filled the jars 2/3 of the way full, baked them at 350 degrees for about 45 mins after having put them on a baking sheet.
Prior to that I sterilised the jars as per the instructions on the box.
When you place the lids on (very gingerly since the jars are very very hot) and tighten them up, the lids pop down during the cooling process so you know they are sealed.  

http://ashabbylife.blogspot.com/2010/10/cake-in-jardone.html

Creme Brulee Cheesecake Bars!

This is for Sarah who love Creme Brulee and Kristi who loves anything with cream cheese.  These look so yummy!  I hope I can find some sugar cookie mix!

 Bet You Can't Eat Just One!

Try crushing the toffee bits in a zip-top bag with a rolling pin.  Sprinkle them on top of the bars and slip under the broiler, watching carefully so you only caramelize the toffee bits, creating a true crunchy creme brulee crust on top!  A 9x13" pan yields 36 bars.

Try to eat just one....they are heavenly!

Crème Brûlée Cheesecake Bars from Betty Crocker

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars

http://www.singingwithbirds.com/2010/09/bet-you-cant-eat-just-one.html 

Zebra cake

http://5minutesjustforme.blogspot.com/2010/07/zebra-cake.html

 

2 c. of all-purpose flour

1 tbsp. of baking powder
1/2 tsp. of salt
4 large eggs
1 c. plus 1 tbsp. of white sugar
1 c. of milk (any type is fine)
1 c. of vegetable oil
1 tsp. of vanilla extract
2 tablespoons unsweetened cocoa powder

Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil and vanilla. 

In another bowl, whisk together the flour, baking powder and salt. Add the flour mixture and mix just until blended. The batter will be of pouring consistency but not thin. Now pour half of the batter into another bowl. Add the cocoa powder to one portion and stir lightly to blend. Now here are some really helpful instructions. Place the baking pan in front of you and then place the bowl of white cake batter to the left of the pan and the bowl of chocolate batter to the right of the pan. Using a 1/4  measuring cup for each of the batters, pour a cupful of the white cake batter onto the center of the pan. Then, pour a cupful of the chocolate batter directly at the center of the cupful of white cake batter. 

Alternating between the two batters, repeat the technique until all the batter has been used up. By the way, there is no need to wait for the batter to spread before pouring in the next cupful. 

Bake for about 35-40 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean. Wait for about 10 minutes, invert onto a cake plate and enjoy a delicious and very pretty cake!

Individual Chocolate Souffles

Individual Chocolate Souffles

 http://www.remodelaholic.com/2010/09/low-fat-chocolate-souffles-

Adapted from Cooking Light

Makes 2 souffles 

*if making four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.

4 1/2 T granulated sugar, divided

1 T all-purpose flour

3 T cocoa

2 T milk

1/4 t vanilla extract

1/8 t maple extract (just under an 1/8 th tsp.)

1/8 t almond extract (just under and 1/8 th tsp.)

1 large egg white

1 tsp powdered sugar (optional) 

OR Roasted almonds, roughly chopped (optional, more calories)

OR Toasted coconut (optional, more calories)

Preheat oven to 350°.

Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, in a small pan. Add the milk last. Place saucepan over medium heat. Stirring continuously till smooth. ( do not over cook it will turn into a chunky lump). Remove from heat when it is all smooth and combined. (it will not be too hot, if it is, put it in another bowl and cool 4 minutes. (mine is usually cool enough that I just leave it in the pan, one less dish to clean). Stir in vanilla and extracts.

Place egg white in another medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not over beat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 17 minutes ( I let mine stay in a little longer I like it more set) or until puffy and set. 

Sprinkle each soufflé with 1/2 teaspoon powdered sugar if desired (or coconut, or almonds... or both! Oh My! wait, I'm getting carried away again). Serve immediately.

Calories: 167

Fat: 0.6g 

Strawberry Chocolate Cheesecake

Strawberrylicious Chocolate Cheesecake


Preheat oven to 350*

Crust
2 cups crushed oreos(with filling)
2 tbsp. butter, melted
Mix both and press into 10-inch springform pan. Set aside.

Choc Layer
1 - 8 oz pkg. cream cheese, softened
1 1/2 c. semisweet choc chips
2 tbsp. milk
1/2 tsp. vanilla
2 eggs
In saucepan stir choc over low heat until melted and smooth. Remove from heat. Cube cream cheese and add to choc. Stir until combined. Stir in milk and vanilla until smooth. Add 2 lightly beaten eggs and stir. Spread over prepared crust. Set aside and work on vanilla layer.

Vanilla Layer
2-8 oz. pkgs. cream cheese, softened
1 c. sugar
1 c. sour cream
2 eggs
1 tbsp. vanilla
Beat cream cheese until smooth. Blend in sugar and sour cream. Add eggs and vanilla and mix until smooth. Very carefully spoon over choc layer and smooth top with a spatula. Bake 40 minutes or until top is set when slightly shaken. Cool completely on rack. Do not run a knife around the edge of the pan. Cover. Chill at least 4 hours. Top with strawberry layer.

Strawberry Layer
3-4 c. sliced strawberries
1 1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch
1 (3 oz.) strawberry jello
Mix water, sugar, and cornstarch. Cook over med. heat until it comes to a boil. Boil 2 min. Lower heat and add jello. Stir until dissolved. Set aside to cool. Place strawberries on top of cheesecake. Pour cooled jello over strawberries. Refrigerate until set.

Cranberry House Rhubarb Coffee Cake

1/2 c melted butter
1 1/2 c sugar
1 egg
1 t vanilla
2 c flour
1 c buttermilk
1 t baking soda
1/2 t salt
2 c chopped rhubarb

Mix together and put in a greased 9 x 13 pan

1/4 c melted butter
2 t Cinnamon
1 c brown sugar
chopped nuts

mix together and pour on top
Bake at 350 for 45 min

I recently found some Rhubarb at the grocery store. Yea! So I thought that I would post one of my favorite rhubarb recipes. Mom got this from a bed and breakfast that they stayed at.