Better Than Sex Cake

Today is my husband's birthday and Facebook is telling me that I made this cake for him in 2008!  I barely remember it, so I thought I better blog it ASAP before it disappeared again until next October 20!  I have no clue where the recipe came from.

Better Than Sex Cake

1 chocolate cake mix prepared as directed in a greased 9x13 glass pan
1 can sweetened condensed milk
1 12 oz jar of caramel syrup ice cream topping
1 small container of Cool Whip
4 Heath Bars crushed into bits

After cake is baked and still a little warm, poke holes all over it using the handle of a wooden spoon. Pour the can of milk over the cake, allowing it to seep into the holes. Next pour the caramel over the cake. Put it in the refrigerator for several hours or over night. When you are ready to serve it, top with the Cool Whip and sprinkle with the candy bits.

Rhubarb Cake

Back in the fall a friend was telling me about a cake she'd had from a mutual friend of ours, Sue, but that she'd misplaced the recipe. So I contacted Sue and got the recipe for both of us. I've been anxiously awaiting rhubarb season so I could make it. Yesterday was the day! I mixed the flour, baking soda, salt, and sugar and then cut in the butter (I usually have butter on hand instead of shortening). I beat the egg in the measuring cup with the milk, then mixed that in, and finished by stirring in the rhubarb. Batter will be stiff - use a wooden spoon. I used two tablespoons of butter for dotting the top. I tested for doneness with a toothpick.

1 c. sugar

½ c. shortening

1 egg

½ c. milk

½ t. salt

1 t. baking soda

1 ½ c. flour

2 c. rhubarb(cut into 1 inch pieces)

Preheat oven to 350 degrees. Mix all ingredients together. Pour into 9” x 13” pan. 

Top with:

½ c. brown sugar

Dot with butter

Bake for 30 plus minutes until top is golden brown.

Reese's Peanut Butter Poke Cake

I found this recipe on Pinterest and Chris made it for me for Valentine's Day.  I requested it for my 40th birthday cake next week!  It. Is. Fabulous.

It was originally posted on Six Sisters' Stuff.

Next time I hope to get a picture!  We ate it too fast to snap one!

Reese’s Peanut Butter Poke Cake

1 chocolate cake mix ( I used Betty Crocker ) 

3 eggs ( Use the amount called for on your cake mix box )
1 1/3 cups water ( Use the amount called for on the cake mix box )
1/2 cup vegetable oil ( Use the amount called for on the cake mix box )
8 ounces cream cheese ( softened )
14 ounces sweetened condensed milk
1 cup peanut butter ( creamy or crunchy )
12 ounces cool whip ( divided )
11 3/4 ounces hot fudge ( divided )
8 REESE'S Peanut Butter Cups ( broken into pieces )

Directions

Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.

Microwave your hot fudge and pour ¾ of the jar on top of the cake so it will soak in.

Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.

Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.

Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled Reese's peanut butter cups over top. Store in the fridge until ready to serve.

Crustless Cranberry Pie

My friend Erin posted this link on Facebook and said how much she loved it.  She's a fellow foodie, so I had to try it.  And it was FABULOUS!

She said she tweaked the recipe a bit, using vanilla extract instead of almond extract.  I did that too, since I like almond but I don't love almond.  I also used nut topping instead of the walnuts, because it's a nice mixture of nuts.  And walnuts can be too bitter for me.

This isn't really a pie, and it's not really a cake.  The best way to describe it is a muffin.  Next time I think I'll sprinkle some sugar on top of the batter, which is a trick another friend taught me years ago when you make homemade muffins.  It makes them taste like they came straight from a bakery.

It is also ridiculously simple.  I will definitely be making this again!

This recipe is from allrecipes.com.  Click here for the original link, which includes lots of reviews and the ways that people have altered the recipe to suittheir own tastes.

Crustless Cranberry Pie

1 cup all-purpose flour

1 cup white sugar

1/4 teaspoon salt

2 cups cranberries (I used fresh)

1/2 cup chopped walnuts (I used nut topping)

1/2 cup butter, melted

2 eggs

1 teaspoon almond extract (I used vanilla)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.

Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Cranberry Layer Cake

The recipe for this cake was in the October/November 2014 issue of Taste of Home Simple and Delicious.  I knew it would be delicious, so I just had to try it!

I used craisins because it's still a little early for fresh cranberries.  I didn't chop them or anything.  The smaller bag is about a cup, so I dumped the whole thing in.

The frosting is really easy and beats anything out of a can, hands down.

Oh, and they are serious about that parchment paper step.  Both layers of my cake stuck to the pan and broke in half.  I managed to put it back together, though!

Cranberry Layer Cake

1 pkg white cake mix
1 1/3 cups water
3 eggs
1/3 cup canola oil
1 Tbsp grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts

Cream Cheese Frosting

1 8oz pkg cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
3 1/2 cups confectioner's sugar
1/2 tsp grated orange peel

1/4 cup finely chopped walnuts (for garnish)

Preheat oven to 350. Line bottoms of 2 greased 9-inch round baking pans with parchment paper; grease the paper.  In a large bowl, combine first five ingredients.  Beat on low for 30 seconds.  Beat on medium 2 minutes.  Stir in the cranberries and walnuts.  Transfer batter to prepared pans.

Bake 30-35 minutes or until a toothpick inserted into center comes out clean.  Cool in pans 10 minutes before removing to wire racks.  Remove paper.  Cool completely.

In a large bowl, beat cream cheese, butter, and vanilla until blended.  Gradually beat in the sugar and orange peel until smooth.  Spread frosting between layers and over top and sides of cake.  Sprinkle with walnuts.  Refrigerate leftovers.

Amaretto Loaf Cake

Chris made this recipe for me last weekend because I LOVE amaretto and pound cake.  So together they are divine!!

The recipe is written to make little cakes.  We don't have small tins, so Chris made one loaf in a full sized pan.  He baked it for about 45 minutes, just a bit longer than the recipe listed.

The special part of this recipe is the delicious glaze that goes over the baked cake.  It soaks into the cake, keeping it moist.  Chris didn't use all of the glaze, but it might stretch differently over four mini loaves.

Also, Chris thinks the cake would be better with the sliced almonds on top of the cake rather than mixed into the batter.

This recipe comes from the February/March 2014 issue of Taste of Home.

Pouring the glaze over the cake

Little Amaretto Loaf Cakes

4 eggs

1 cup sugar

1/2 cup water

1/2 cup amaretto

1/2 cup canola oil (Chris used vegetable oil)

1/4 cup butter, melted

2 cups flour

3 tsp baking powder

1 tsp salt

3/4 cup sliced almonds

Glaze

1/2 cup sugar

1/2 cup water

1/4 cup butter, cubed

1/4 cup amaretto

Preheat oven to 325.  Grease and flour four 5 3/4 x 3 x 2 loaf pans.

In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended.  In another bowl, whisk flour, baking powder and salt.  Gradually beat into egg mixture.  Stir in almonds.

Transfer to prepared pans.  Bake 35-40 minutes or until a toothpick inserted in center comes out clean.

Meanwhile, for glaze, combine sugar, water, and butter in a small saucepan.  Bring to a boil.  Cook and stir 3 minutes.  Remove from heat.  Stir in amaretto.

Remove cakes from oven.  Cool in pans on a wire rack 5 minutes.  Pour glaze over cakes while in pans.  Let stand until glaze is absorbed, about 30 minutes.  Remove cakes from pans, store covered, in refrigerator.

Blackberry coffee cake

I found this recipe years ago, when looking for a dessert to make with some blackberries I had (or that's how I'm remembering it anyway.  The name on allrecipes is odd, but the cake is amazing!  It's always a hit and it's easy!  You mix up the dry ingredients, cut in the butter (I use butter not margarine as it calls for), then put some of that aside for the crumb topping - isn't that easy!? - before mixing in the eggs and milk to make the cake batter.  Also, I always add more fruit than the 1 cup that it calls for.  Who doesn't like a bit more fruit!?  As some of the comments indicate, it does take longer than 25 minutes to bake through.  Check it at 25 just to be sure, but it generally takes closer to 50 in my oven.  The cake is very adaptable, I've used raspberries and frozen berries if they're out of season.

2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2/3 cup margarine
2 eggs, beaten
2/3 cup milk
1 cup blackberries

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2) In a large bowl, combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Set aside 3/4 cup of crumb mixture, to be used as a topping for the cake. Mix eggs and milk together and then blend into remaining mixture in bowl.
3) Spread batter into prepared pan. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit.
4) Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Pistachio Cake

I found this recipe in the book Eat Cake by Jeanne Ray.  A novel about a woman that loves to bake!  In the back are the cakes that she makes throughout the book.  This one is cited as from Gourmet Magazine, May 2001.  This is more of a cake that might be served at tea time or a snacking cake.  Not as much of a dessert cake, but still quite lovely.

3/4 cup shelled natural pistachios (4 oz) (If you are using salted pistachios, omit the 1/4 tsp salt in the ingredient list)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
3 large eggs

Preheat oven to 350*.  Butter a 13x9 metal cake pan (I used glass as we don't seem to have a metal one), then line bottom with wax paper.  Butter paper and dust with some flour, knocking out excess.
Pulse pistachios in a food processor until finely ground (be careful not to overprocess into a paste).  Add 1 cup flour, baking powder, cardamom, and salt and pulse once or twice to mix.
Combine milk and vanilla in a measuring cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy.  Add eggs 1 at a time, beating well after each addition.  Alternately add pistachio flour and milk in batches, beginning and ending with flour, and mix at low speed until just combined.
Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes  (it took 30 minutes for mine).  Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack.  Remove paper and invert cake onto a platter.  Cut into squares and serve warm or at room temperature.
Cooks's note: Cake can be made 1 day ahead.  Cool completely and keep, covered, at room temperature.

Red Velvet Waffles with Cream Cheese Icing Drizzle

Rachael Ray had these on her show at Valentine's Day and I finally got around to making them.  I made a couple of small changes to it... I never find 4 oz blocks of cream cheese, only 3 or 8, so I went with 3 and stirred in part of the milk until it looked drizzley.   And I have no idea where to find pomegranate seeds, so I skipped them entirely and used the whole 6 oz container of raspberries, which might have been slightly over the one cup.  We had them as a breakfast treat for Easter. And a word of caution, I used a Belgian waffle iron, so I was guessing at how much to ladle in... the batter is thinner than regular waffles (or at least my regular waffles), so go with less than you think or you'll have batter all over the iron and counter.  Oh, and on the show, she used liquer in her berries, but I skipped that too, already decadent enough for breakfast, didn't need boozy berries too!

Ingredients

• 1 box of red velvet cake mix
• Nonstick cooking spray
• For the Cream Cheese Icing Drizzle:
• 4 ounces cream cheese, one small block, softened
• 3/4 cup confectioner’s sugar
• 1/2 teaspoon vanilla
• Pinch of salt
• 1/4 cup milk
• For the Red Berry Salad:
• 2 cups strawberries, sliced
• 1 cup red raspberries
• 1/2 cup pomegranate seeds
• 1 tablespoon sugar 

Yields: 8 waffles

Preparation

Preheat waffle maker to medium-high heat.

Prepare cake mix to package directions. Once waffle iron is hot, spray with cooking spray. Pour 2 cups (about half) of the cake batter into the waffle iron. Cook 5 minutes; carefully remove from the waffle maker.

For the cream cheese drizzle, cream together cream cheese, sugar, vanilla and salt into a bowl. Slowly whisk in milk. Set aside.

Mix together all ingredients for the red berry salad in a small bowl.

Top each waffle with a heaping spoonful of red berry salad and a drizzle of cream cheese

Chocolate Orange Blossom Cake

Chris made this cake for the first time yesterday, and it was decadent....delicious....fantastic!

It comes from the April 1, 2007 issue of Woman's Day.  (It's been in my "desserts to try" file for YEARS!)

Chocolate Orange Blossom Cake

Cake

1 box devil's food cake mix
1 1/4 cups buttermilk
1/2 cup oil
2 large eggs
3 Tbsp triple sec or 1 Tbsp orange extract
1 cup mini chocolate chips

Frosting

4 sticks (YES, 4 STICKS) butter, softened
1 16 oz tub marshmallow fluff
2 cups confetioner's sugar
2 tsp vanilla
1/4 cup grated orange zest (3-4 oranges)
2 Tbsp orange juice

Garnish: orange slices or sections

Heat oven to 350.  Grease two 9 inch round cake pans.

Cake:  Beat cake mix, buttermilk, oil, eggs and liqueur in a large bowl with mixer on low speed 30 seconds or until blended.  Scrape down sides of bowl; beat on medium speed 2 minutes.  Stir in chocolate chips.  Pour into prepared pans.

Bake 28-32 minutes until a wooden pick inserted in centers comes out clean.  Cool in pans on a wire rack 10 minutes.  Invert on a rack, turn right side up and cool completely.

Frosting:  Beat butter in a large bowl with mixer on medium speed until creamy.  Beat in marshmallow cream.  When well blended, beat in sugar, vanilla, zest, and juice.  Increase speed to high and beat 3-4 minutes until fluffy (makes 5 cups).

Place 1 cake layer on a serving plate.  Spread with one cup frosting.  Top with remaining cake layer.  Spread top and sides wiht remaining frosting.  Decorate with orange slices.

Pockets of Lemon Cake

This cake is a perfect summer dessert!  I've been making it for years, but recently rediscovered it to make for our housewarming party.  Everyone loved it so much, there wasn't time to get a photo!

I cut this recipe out of a Pillsbury ad.

Pockets of Lemon Cake

Cake

1 package white cake mix
1 1/4 water
1/3 cup oil
4 egg whites (to keep the cake white)
1 can lemon pie filling (I always make instant lemon pudding* instead)

Topping

1 can lemon frosting
1 container Cool Whip, thawed

Heat oven to 350.  Prepare 13x9 cake pan (grease and flour or spray with cooking spray).  Prepare cake mix as directed using the above measurements of water, oil, and egg whites.  Spread batter into prepared pan.  Drop the pie filling or pudding by heaping teasponfuls evenly onto batter (I usually end up with four rows of three).  Bake 30-40 minutes or until edges pull away from pan and top is golden brown.  Allow cake to cool in pan for 45 minutes or until completely cooled.

Mix lemon frosting and Cool Whip, blend well.  Spread over cooled cake.  Serve cake chilled.

* We drink 1% milk, which doesn't make good pudding --  it comes out too thin.  The box calls for 2 cups of milk, so I always use 1 1/2 cups instead, to make it thicker, instead of buying a small container of whole milk just to make the pudding.

Citrus Blueberry Cake with Citrus Frosting

I found this recipe back in 1998 when I was living with my good friend Michele in Pittsburgh for the summer.  I was doing an internship at the Senator John Heinz Pittsburgh Regional History Center between my first and second years at the Cooperstown Graduate Program.

I don't remember what magazine it came from -- it was a women's magazine that Michele subscribed to at the time.  I copied it down and have made it for special occasions ever since!  It is fabulous.  And the homemade frosting is even BETTER!

(Next time I make it, I will take a picture!)

Citrus Blueberry Cake

Cake:

1 pkg lemon cake mix
1/2 cup orange juice
1/2 cup water
1/3 cup cooking oil
3 eggs
1 1/2 cups fresh or frozen blueberries
1 Tbsp orange zest
1 Tbsp lemon zest

Preheat oven to 350 and grease two round baking pans.

Combine cake mix, OJ, water, oil and eggs.  Beat on low for 30 seconds.  Then increase to medium speed for 2 minutes.  Fold in blueberries and both zests.  Pour into pans.

Bake for 35-40 minutes.  Cool in pan for 10 minutes.  Remove from pan to cooling rack, cool completely, and frost.  This cake is great served cold or at room temperature.

Citrus Frosting:

3 oz pkg cream cheese, softened
1/4 butter, softened
3 cups sifted powdered sugar
2 Tbsp orange juice
2 Tbsp orange zest
1 Tbsp lemon zest
1 cup whipping cream

Beat cream cheese and butter until fluffy.   Add powdered sugar and OJ.  Beat until combined.

In small, chilled metal bowl, beat whipping cream until soft peaks form.  Add to cream cheese mixture.

Add both zests and beat on low until combined.

Carrot Cake

I made this over the weekend, and we gobbled it up so I never got a picture. I made a few changes, as the boyfriend had noted previously as well as noted on the allrecipes website in the comments. Changed the white sugar to 1/2 white and 1/2 brown sugars (1 cup each). And then added 1/4 tsp nutmeg, an extra tsp vanilla, an extra tsp cinnamon, 8oz of crushed pineapple, and a 1 cup of coconut. I also halved the recipe since we didn't need a 9x13 cake for four of us, and it halved easily. The notes for adding the extras are for the full cake. My father said it was the best carrot cake I've made yet (and it's his usual request).  (Edited 9-2-12 to add picture).

Ingredients

* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans

* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Creme de Menthe Cake



I didn't add quite as much creme de menthe to the frosting this time, so it wasn't as green.  If you use too much creme de menthe, it tastes a little TOO minty.  To make it more green, next time I might add a few drops of food coloring.  I topped it with mini chocolate chips which was easy and pretty!

This cake is AMAZING.  If you like mint and chocolate, you will absolutely love it. 

Creme de Menthe Cake

1 package white cake mix

eggs/water/oil according to cake mix directions

2 8 oz jars hot fudge topping

1 8 oz tub Cool Whip, thawed

7 Tbsp GREEN creme de menthe, divided

Mix cake according to package directions, adding 3 Tbps of green creme de menthe. Creme de menthe comes in clear and green varieties. Be sure to choose the green kind to tint the cake a lovely light green color. Don't worry about separating the eggs to keep the white cake white, since you will be coloring it green anyway.

Pour batter into a glass 9 x 13 pan. Bake according to the package directions. Cool completely.

Top the cooled cake with both jars of hot fudge topping. Spread evenly across the cake.

Mix Cool Whip with 4 Tbsp creme de menthe. Mix gently, but mix well. Cool Whip will gradually turn a light green color. Spread evenly over hot fudge layer.

Top cake with chocolate shavings or sprinkles, if desired. Chill cake and serve cold.

Chocolate Chip Cream Cheese Coffee Cake

I received this recipe from my friend Laura who got it from Nick Malgieri (I'm not sure which book, etc though). I've been waiting ages to make it since it specifically calls for a stand mixer.

Chocolate Chip Cream Cheese Coffee Cake

Cake Batter:
2 cups cake flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
One 8-ounce package cream cheese, softened
½ pound (2 sticks) unsalted butter, softened
1 ¼ cups sugar
2 large eggs
¼ cup milk
One 12-ounce bag semisweet chocolate chips

Crumb topping:
½ cup all-purpose flour (spoon flour into dry-measure cup and level off)
½ cup rolled oats
¼ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons ( ½ stick) unsalted butter, melted

One 12-cup straight-sided tube pan, buttered and floured

1. Set a rack in the middle of the oven and preheat to 350 degrees.
2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt.
3. In the bowl of a heavy-duty mixer, beat the cream cheese, butter, and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the eggs one at a time, beating until smooth after each addition.
4. Decrease the mixer speed to low and add half the dry ingredients. Stop the mixer and scrape down the bowl and beater. Beat in the milk, then beat in the remaining dry ingredients.
5. Give the batter a final mix with a larger rubber spatula. fold in the chocolate chips, and spread the batter evenly in the prepared pan.
6. To make the crumb topping, stir all the dry ingredients together in a mixing bowl, mixing well. Stir in the butter and continue stirring until the mixture forms large crumbs. Sprinkle the crumb topping evenly over the batter.
7. Bake for about 50-55 minutes, or until the cake is well risen, the crumbs are golden, and a toothpick inserted into the center emerges clean.
8. Cool the cake in the pan on a rack for about 15 minutes. Invert the cake to a plate, remove the side and bottom of pan, then invert again onto the rack to cool completely.
9. Slide the cake onto a platter.

Storage: Wrap in plastic and keep at room temperature for several days, or double-wrap and freeze for longer storage.

Makes one 9-inch cake, about 12 servings.