PEPPERMINT CHOCOLATE CAKE

I had this recipe at one time, thought about it today and looked it up online.  It is from Woman's Day magazine.

2 1/2 cup(s) all-purpose flour

1 1/4 cup(s) unsweetened cocoa

2 1/4 cup(s) granulated sugar

3/4 cup(s) packed brown sugar

2 1/4 teaspoon(s) baking soda

3/4 teaspoon(s) baking powder

3/4 teaspoon(s) kosher salt

1 1/2 cup(s) whole milk

3/4 cup(s) canola oil

3 large eggs

1 1/2 teaspoon(s) peppermint extract

1 1/4 cup(s) boiling water

20 mini candy canes

3 package(s) (8 ounces each) cream cheese, at room temperature

3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature

1 box(es) (1-pound) box confectioners' sugar

peppermint meringues, for decorating (optional)

 Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.

In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).

Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.

Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners' sugar until light and fluffy, about 3 minutes.

Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using).

Peppermint Meringues:

2 large egg whites

1/4 cup(s) granulated sugar

1/4 teaspoon(s) cream of tartar

1/8 teaspoon(s) peppermint extract

Red gel or paste food coloring

Heat oven to 200 degrees F. Line baking sheets with parchment paper.

In a large metal or glass bowl, whisk together the egg whites, sugar, and cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch, 2 to 3 minutes.

Remove from heat and, using an electric mixer, beat on low speed, gradually increasing the speed to high, until soft glossy peaks form, about 5 minutes. Beat in the peppermint.

Transfer 1 tablespoon meringue mixture to a small bowl and tint red. Using a paintbrush or a skewer and the red meringue mixture, paint 3 vertical stripes in a pastry bag fitted with a 3/4-inch star pastry tip.

Carefully spoon the white egg white mixture into the piping bag, being careful not to smear the red meringue. Pipe small stars (about 3/4 inch) onto the prepared baking sheet. Bake the meringues until just set on the outside, 20 to 30 minutes. Slide the sheets of parchment paper onto wire racks to cool completely.

GIANT CINNAMON-CHEESE DANISH

1 can (17.5 oz) Pillsbury Grands refrigerated cinnamon rolls with buttercream icing

1 pkg (8-oz) cream cheese, softened

1/2 cup sugar

2 tsp sour cream

1 tsp lemon juice

1 tsp vanilla

Heat oven to 350-degrees. Lightly grease 9-inch glass pie plate with shortening, or spray with cooking spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon tat fall off. Repeat with remaining rolls, coiling dough in pan into spiral shape.

In a small bowl, beat remaining ingredients with an electric mixer on medium speed until smooth. Spoon cream cheese mixture into a decorating bag with tip or cut a 1/2-inch hole in the corner of a gallon-size plastic food storage bag. Pipe mixture between strips of dough, starting at center and working to edge of pan, using all of the mixture.

Bake 25 to 35 minutes until center is thoroughly baked and edges are deep golden brown. Remove from oven the cool for 5 minutes. Meanwhile, remove cover from icing and microwave on medium 10 to 15 seconds or until thin enough to drizzle. Drizzle over the warm coffee cake. Cut into 6 wedges. Serve warm.

This recipe is from the Pillsbury Bake-Off Contest 41 in 2004. It caught my attention because it was entered by a lady in Terre Haute, Indiana. I had been to Terre Haute several times as my uncle, aunt and cousins lived there for years.

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SOUR CREAM CHOCOLATE CHIP BUNDT CAKE

1 cup baking cocoa powder

6-oz chopped bittersweet chocolate
3/4 cup boiling water
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/4 sticks butter, softened
2 cups firmly packed brown sugar
1 tbsp vanilla extract
5 large eggs
1 1/2 cups sour cream
1 cup chocolate chips
powdered sugar for garnish

Preheat oven to 350 degrees.
Spray a 12-cup Bundt pan with cooking spray.

In a heatproof bowl, mix the cocoa powder and the chopped chocolate; pour boiling water over chocolate and stir until melted.  Set aside to cool.

Meanwhile, combine the flour, salt, and baking soda.

In a separate bowl, cream the butter, brown sugar, and vanilla together until creamy.  Add the eggs and blend until combined.

Fold the sour cream into the cooled chocolate mixture.  Add to the butter mixture alternately with the flour mixture and blend.  Stir in the chocolate chips.

Pour the batter into the prepared pan and bake at 350 degrees 55 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan 5 to 10 minutes then remove to wire rack to cool completely.  Sprinkle with powdered sugar for garnish. Adding a fresh sliced strawberry or two with each serving adds a good touch.

Yield: 12 servings.

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GERMAN CHOCOLATE CREAM CHEESE CAKE with COCONUT PECAN ICING

I got this recipe from a friend who got it from Back Roads Living.

• 1- Box German Chocolate Cake Mix (You brand choice)
• 1- Can Coconut Pecan Icing
• 1- 8 oz package or cream cheese ~ softened to room temp.
• 1/4 cup sugar
• 1 Large egg
• 1 Tbsp all purpose flour
• 1/2 Tsp vanilla extract
• 1- Bundt Pan

1. Preheat oven to 350 degrees
2. Prepare cake according to box directions
3. In a separate bowl add cream cheese, sugar, egg, flour and vanilla
4. Mix until well blended
5. Grease or spray your Bundt Pan with non stick spray
6. Pour half of your cake mix into your Bundt Pan
7. Spoon the cream cheese mix on top of the cake mix in the pan. Don’t worry if it sinks a little.
8. Pour the remaining cake mix on top
9. Bake in pre-heated oven for 30 minutes
10. Let cool and apply icing

 

SOCK-IT-TO-ME CAKE

I love this cake probably because of have so many good memories of having it at my late mom's house. She also made this for countless family reunions/dinners, church suppers, etc.

Cake:

1 pkg less 2 tbsp Moist Deluxe Butter Recipe Golden Cake Mix
4 eggs
1 cup sour cream
1/3 cup oil
1/4 cup water
1/4 cup sugar

Streusel Filling:
2 tbsp reserved cake mix
2 tbsp brown sugar
2 tsp ground cinnamon
1 cup pecans, finely chopped

Glaze:
1 cup powdered sugar
1 - 2 tbsp milk

Preheat oven to 375 degrees.
Grease and flour a Bundt pan; set aside.

Mix the streusel filling ingredients together in a small bowl and set aside.

Combine cake ingredients together in a large mixing bowl.  Beat at medium speed for 2 minutes.  Pour 2/3 of the mixture into the prepared pan. Sprinkle streusel filling over cake batter.  Spoon remaining batter evenly over the streusel.

Bake cake at 375 degrees for 45 to 55 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 25 minutes then invert onto a serving plate.  Allow to cool completely.

To make glaze: Mix the powdered sugar with the milk to reach drizzling consistency.  Drizzle over the cooled cake.

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FROZEN CHEESECAKE DESSERT

This recipe is very quick to make. It does, however, need to freeze for 2 hours before serving.

3/4 cup graham cracker crumbs
1 carton (12-oz) frozen whipped topping, thawed
1 pkg (8-oz) fat-free cream cheese
1 pkg (8-oz) cream cheese
1/3 cup sugar
1 can (21-oz) cherry pie filling (or your favorite pie filling)

Spray a 9 x 13-inch freezer-proof pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan; set aside.

In a large mixing bowl, using an electric mixer, combine the whipped topping, cream cheeses, and sugar on medium speed for 2 minutes. Spread into the pan over the crumbs. Top with the pie filling. Freeze for at least 2 hours to set. Let sit out for 10 minutes before cutting.

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CHOCOLATE CARAMEL SHORTBREAD BITES

1⅔ cups all-purpose flour

¾ cup butter, cold
⅓ cup white sugar
1 to 2 cups caramel, depending on desire thickness
1½ cups dark chocolate

Preheat oven to 375 degrees.
Spray a 9-inch square pan with nonstick cooking spray; set aside.

Combine flour, butter, and sugar in a food processor; process until mixture has a crumb like texture.

Press the mixture onto the bottom of the prepared pan.  Bake at 375 degrees for 15 to 20 minutes until golden brown.  Remove from oven and cool in pan on a wire rack.

Pour the caramel over the crust and refrigerate 3 to 4 hours to set.

Melt the chocolate in the microwave for 1 to 2 minutes until completely melted when stirred.  Stir after first minute.  Spread melted chocolate over the chilled caramel layer.

Chill until chocolate begins to set.

Cut into squares to serve.

Note: I got this recipe from CakeCentral several years ago.

SIMPLE HOMEMADE VANILLA ICE CREAM

1 quart whole milk
1 1/4 cups granulated sugar
dash of salt, optional
2 large eggs, beaten
1 1/2 cups heavy cream
2 tsp vanilla extract

Heat the milk in a saucepan over medium-high heat but only until tiny bubbles start to appear; do not boil.  Stir in the sugar and salt.  Lower temperature to low.

Stir a tiny beat of the hot milk mixture into the eggs, mixing well.  Stir the egg mixture back into the mixture in saucepan and cook over low heat while stirring for a couple of minutes.  Be careful you do not allow mixture to boil.  Stir in the cream and allow the mixture to cool down; add the vanilla.

Pour into ice cream freezer and follow manufacturer's directions.

Yield: 6 to 8 servings. 

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YUMMY ANDES CHOCOLATE CAKE

This is a yummy chocolate cake I saw on the internet a few years ago. I believe it was from Delish. It is a popular recipe for St Patrick's day.

1 

(16-oz.) box devil’s food cake mix, plus ingredients called for on box

1 c. 

 Andes mints, plus more for garnish

Ganache:

1 c. 

 heavy cream

2 c. 

 chocolate chips

Peppermint Buttercream:

1 c. 

 butter, softened

5 c. 

 powdered sugar

1 tsp. 

 peppermint extract

3 tbsp. 

  heavy cream

6 

drops green gel food coloring (optional)

Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.

Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.

Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined.

Top 1 cake layer with buttercream, then place the second cake layer on top of it. 

1. Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache.
2. Decorate with Andes mints. 

NEIGHBOR DOROTHY'S HEAVENLY CARAMEL CAKE

Preheat oven to 350-degrees.

1 3/4 cups cake flour (sift before measuring)

Resift with 1 cup brown sugar

Add:

1/2 cup soft butter

2 eggs

1/2 cup milk

1/2 tsp salt

1 3/4 tsp double-acting baking powder

1 tsp vanilla

Beat for 3 minutes. Bake in greased pan for 1/2 hour.

Caramel Frosting:

2 tbsp cake flour

1/2 cup milk

1/2 cup brown sugar

1/2 cup sifted powdered sugar

1 tsp vanilla

1/4 cup butter, softened

1/4 cup shortening

1/4 tsp salt

Mix cake flour and milk. Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Blend. Should look like whipped cream.

This recipe is from Fannie Flagg's book 'Can't Wait to Get to Heaven'.

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