The bundt fun continues!

Oh chocolatey heaven! This recipe seemed simple but it was so rich and fluffy. As you can tell from the picture, I was too impatient and took a slice before snapping a photo. I thought it would need a glaze of some sort but it doesn't, just a large glass of milk.



1 box devils cake mix
1 box chocolate instant pudding mix
4 large eggs
1 C sour cream (you can always use light but NOT fat free)
1/2 C warm water
1/2 C veg oil
1.5 C semisweet chocolate chips (I used mini ones and those were great too, I think I'll do peanut butter chips next time)

1) Combine all ingredients except chocolate chips in large mixing bowl. Blend on low 1 minute, then scrape sides and blend on medium for 2 minutes.
2) FOLD in chocolate chips making sure they're well distributed. Pour batter into greased & floured bundt pan. Even out with spatula.
3) Bake at 350 for 45-50 minutes. Let cool for 20 minutes then invert on cake server and let cool completely. Serve while still warm.

Meeting the bundt

I bought another cake recipe book and I found that it had several recipes using a bundt pan. Shockingly enough I've never owned or used a bundt pan before. Well I picked up a shnazzy red pan from walmart and got to work! My first bundt cake was actually a coffee cake, but I would serve it anytime because it was delicious!



Filling and Cake
1/3 C packed light brown sugar
2 t ground cinnamon
1/2 C chopped pecans or walnuts (I didn't use either since Brian doesn't like nuts)
1 box yellow cake mix
1 box vanilla instant pudding mix
3/4 C veg. oil
3/4 C water
4 large eggs
1 t. vanilla extract

Glaze:
1 C confectioners sugar sifted (I WOULD sift it so it doesn't stay lumpy)
2 T milk
1/2 t vanilla extract (you could mix it up and try almond or orange extract)

1) Heat oven to 350. Spray 12-C bundt pan with veg. oil spray, then dust with flour. Shake out excess flour. (* I use bake easy by wilton and that works great and is much less messy, plus it saves time*)
2) For filling, conbine brown sugar and cinnamon in small bowl.
3) Sprinkle pecans in bottom of pan, set pan aside. In mixing bowl combine cake mix, pudding mix, oil, water, eggs and vanilla. Blend on low for one minute, scrape sides then blend on medium for 2 minutes.
4) Pour 1/3 of the batter in pan, scatter half of the filling over batter. Pour another 1/3 of the batter over the filling, then scatter other half of filling then cover with remaining batter. (So it goes batter, filling, batter, filling batter, get it? :) )
5) Place pan in oven for 58-60 minutes. ( I think my oven is a bit hot so it took about 50 minutes I think.) It should be golden brown and spring back when touched.
6) Run a knife around the edge and invert on cake server. Let cool fo 30 minutes.
7) Combine ingridients for glaze in small bowl. Spoon glaze over cake.

Buttermilk Devils Chocolate cake

Okay so I don't have pictures of this one but I've made it several times and it's definitely a keeper so I'll take a pic next time I use it. It's so easy and make a plain devils chocolate mix so much better. I also love these because they come out shaped perfectly with raised, round tops.

1 box Devils chocolate mix
1 1/3 C buttermilk
1/2 c veg oil
2 T cocoa powder (if you want it REALLY rich, use dutch process cocoa, they have it at most grocery stores)
3 eggs
1 t vanilla (I did almond extract once)

follow same directions as all my other cupcakes, or you can use it for making cakes too.

Cinnamon Toast Cupcakes

I'm learning that it's often the cupcakes that I have the least expectations for that surprise me the most. I figured these would be pretty boring but I like trying new recipes and I had all the stuff so I gave it a shot. Boy were these a keeper! They were ridiculously moist and fluffy and the cinnamon cream cheese frosting was so good I had to stop myself from eating it straight out of the icing bag. Brian and I agree they reminded us of a carrot cake but honestly, I like these better. Oh and I used a 12 tip for the icing, I love how cute they turned out.

1 box yellow cake mix
1 package vanilla instant pudding mix
1 1/4 whole milk
3/4 C veg. oil
3 large eggs
1 T ground cinnamon

Just follow the same mixing instructions I always write up, oven at 350, blend all ingredients, cook 18-22 min. Once you frost the cupcakes, sprinkle them with cinnamon sugar mixed. You can do 1 T sugar with 1/4 t cinnamon to get a good ratio. Plus that'll be plenty for all the cupcakes.

Cinnamon cream cheese frosting
1 (8oz) package cream cheese (again reduced fat works)
4 T stick butter
3 cups confectioners sugar sifted
1 teaspoon ground cinnamon

1) Mix cream cheese and butter on low for 30 seconds till combined. Slowly blend in sugar, little at a time. Blend on low for 1 minute
2) Add cinnamon then increase speed to medium until fluffy.

Notes-this is a great frosting to pipe on if you have tips and bags, it's thick and made PLENTY. As for the cupcakes, I would only fill them half full because they rise a lot and I only got 23 cupcakes out of it. Enjoy!

Best Birthday Cupcakes...really

I think the combo of a yellow cake with chocolate frosting is one of my favorites and this one was seriously the best I've ever had.

1 package plain butter recipe golden mix
1 8oz package cream cheese (reduced fat works)
1/2 C sugar
1/2 C water
1/2 C veg. oil
4 large eggs
1 T vanilla extract
Chocolate syrup frosting and sprinkles to decorate

1)Heat oven to 350. Mix all ingredients in mixing bowl on low for 30 seconds. Scrape sides, blend on medium for 2 minutes.
2) Spoon 1/4 C batter into 24 paper liners
3) Bake for 24-27 min (my oven is hot so it's always a little less, keep an eye on them so they don't get too brown.
4) Let cool before frosting

Chocolate Syrup Frosting (it's totally worth it to make it from scratch and not use any old tub of chocolate frosting)
8 T (1 stick) butter
1/2 C unsweetened cocoa powder
1/2 C chocolate syrup (I used hersheys)
3 C confectioner's sugar SIFTED (I just learned what that meant and it made such a difference)
1 T milk
1 t pure vanilla extract

1) Put butter, cocoa, chocolate syrup in large bowl. Blend with electric mixer on low until just combined (30 sec). Stop the machine and add sugar, milk and vanilla. Blend on low until sugar is incorporated. (1min)
2) Increase speed to medium and beat till light and fluffy. Frost cupcakes.

Notes- I used my kitchenaid for both the cake mix and the frosting. Since the frosting has syrup in it, it was too runny to pipe it on, so I just used a cupcake spatula to frost it on.

Leftover Dessert (aka chocolate peanut butter cake truffles)

I had some leftover peanut butter candy melts, white almond bark and two half used tubs of cream cheese frosting. So what did I make? Devils chocolate cake balls dipped in peanut butter candy melts. I followed the bakerella recipe dipping the cake balls in peanut butter candy melts. They always look naked to me so I always like to drizzle something on top. This time I did milk chocolate chips. I only had enough to dip half in the peanut butter and then did the other half in white almond bark. While they peanut butter ones were very tastey I think I prefer the white ones better. But it's fun to experiment! If you want bakerella's basic cake ball recipe here it is.

http://bakerella.blogspot.com/2007/12/red-velvet-cake-balls.html

Oreo truffles part deux!

Since I loved the mint oreo truffles so much, and I'm not even a mint person, I figured the peanut butter equivalent must be even more amazing. Well I was right. I used the double stuff peanut butter oreos and instead of using a full block of cream cheese I did 3/4 a block then added a couple spoons full of creamy peanut butter. It's SUPER rich which as a Thaden, I can handle, Brian however couldn't. It definetly will require a glass of milk to go with it but it's SO good. I think next time I would just do the cream cheese to decrease the sweetness. (Did I really just say that?) Oh, and I had leftover chocolate and white bark so I did both. Either one works. Then I melted some peanut butter candy melts (also from Michaels) and drizzled them over. So just follow the mint oreo recipe but with peanut butter oreos, and if you're really craving the peanut butter, add a spoonful to the mix.

*Heidi-these are egg free, do these!