Decadent Chocolate Cake...

Hello Lovelies...

With Christmas approaching I thought

 I would share another great dessert with you.

I made this cake for my MIL, Roxy's Birthday.

It was a huge hit and we will be making it again for Christmas.

I must warn you, this cake is very rich and is

 something you might want to eat in slivers.

Plus, this way it will last much longer!

Isn't it so pretty?

~ ~ ~ ~ ~ ~ ~ ~

I hope you all are having a great December.

It seems to be zipping by rather quickly.

I'm having a hard time this year with getting into the season

but, I'm getting there...slowly.

My tree and some decorations are up,

been doing some shopping

and I do need to get baking!

My hubby thinks it's because I am the adult now

 and not a child with excitement lingering...

Maybe this week, I'll get some motivation to get started...

Do you ever feel this way? Or is it just me?

Okay, enough about me...

Who here would like to try this delicious cake recipe?

Did I mention it's Gluten Free??

Well, if you raised your hand, then here you go!

Enjoy!

WHOLE FOODS DECADENT CHOCOLATE CAKE

12 ounces bittersweet chocolate chips

1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks

1 1/4 cup sugar

6 eggs

1 cup unsweetened cocoa powder

1 tablespoon milk

1 tablespoon honey

1/4 teaspoon pure vanilla extract

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick 

cooking spray, then line the bottom with a circle of parchment paper. 

Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate 

and 1 cup (2 sticks) of the butter in a medium 

saucepan over medium low heat. 

Stirring often, melt chocolate with butter

 until completely blended. 

Remove from heat and transfer to a large bowl. 

(Alternatively, you may use your microwave to

 melt the butter with the chocolate, if desired).

 Add sugar and mix well. Add eggs one at a time, 

whisking well after each addition.

 Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, 

or until cake has risen and top has formed a thin crust. 

The cake should be just firm in the center when done. 

Cool for 10 minutes, then invert onto a plate, 

removing sides of springform pan. 

Remove and discard parchment paper 

and set cake aside to cool completely.

Meanwhile, make the chocolate glaze.

 Melt remaining 4 ounces chocolate and 3 tablespoons butter

 in a small saucepan over medium low heat, stirring until smooth. 

Remove from heat, then stir in milk, honey and vanilla. 

Set aside to cool slightly.

When cake has cooled, pour glaze onto the center.

 Using a spatula or the back of a spoon, 

very gently smooth glaze along the top and sides of the cake. 

Chill cake, uncovered, for 30 to 60 minutes before

 serving to set the glaze and make the cake easier to slice.

Note from me:

* ONCE CHILLED, I SLICED THE CAKE AND

 THEN LIGHTLY COVERED AND CHILLED OVER NIGHT BEFORE SERVING*

Enjoy your week!

Hugs & Blessings, 

Chocolate Pudding Cake...

This year for my son Noah's 7th Birthday, he wanted a chocolate cake.

So, I was trying to come up with something totally different and a little less sweet.

And this is what I came up with and it is so DELICIOUS!

Chocolate Pudding Cake

1 box Chocolate Cake Mix

1 small box of Chocolate Instant Pudding

Homemade Whip Cream for top

Bake cake mix according to directions on the box.  Let cool for about 10-15 minutes. 

 Poke holes in cake with a wooden spoon handle. 

In a medium size bowl, make your instant pudding. 

Wait about 3 minutes, stir pudding and then pour over the chocolate cake.

Next, make up your homemade whipping cream or you could use thawed cool whip.

Spoon on the whipped cream and carefully spread evenly over the top of your pudding.

Place cake in fridge until cold.

 TA DA...... You have a cold chocolate cake that is just heavenly! 

The one thing that I just love about this cake, is it isn't too overly sweet.

And if you don't want chocolate, you can use a vanilla cake with a vanilla pudding

 or you could get real creative and do a whole new flavor combo!

It's one of those cakes that you will continue to make again and again!

I Promise!

Happy Baking,



Birthday Fun!!

We have been celebrating for a whole week around here.

  First it with the Celebration of Independence Day

and then it was my youngest son Marshall's Birthday!

 

So, in honoring of my little guy, he wanted me to post some pictures of his party.

Now, mind you the party was suppose to be outside, but lone and behold the wonderful wind picked up and we all had to move inside. So, between what my mom took and I took,

here are a few from his 5th Birthday Bash.

 

 Here's Marshall opening up his gifts!

Fun, Fun!

 

 This is my sweet friend Julie and my dad in law, Danny in the back ground.

 

 Marshall got a new pocket knife, ALL the boys were excited!

 

 Break Time!

 

 My mom enjoying the moment!

 

 Don't Mr. Batman look great??

 

 Trying out his new sleeping bag after everyone left.

 

 A quiet moment with his Big Brother, Clayton.

 

 My girlfriend's youngest son Isaac, enjoying his first nibbles of many!

 

 

My Auntie and Me!

 

Vanilla Birthday Cupcakes, Yummy!

 

Marshall's Bug Themed Cake

Even Yummier and it's Chocolate!

 

 Getting Ready to blow out the candles!!

So exciting!!

 

 

Happy Birthday Marshall!!!

 

He is getting to be such a big boy!

 

I hope you enjoyed his party with us!

 See you again soon!

 

 

Rejoice in the Lord always, I will say it again; REJOICE!

Philippians 4:4

 

 

Blessings to you,

 

 

 

 

Rhubarb Cake

I make this every year for my mom at Mother's Day.
(In fact, she requests this more often, but Rhubarb can be hard to find,
if I can't get enough cuts from my plants.)

 

This cake is very moist and has a delightful rich sauce to go over the top.

 

I actually found this recipe many moons ago when I first started baking.

 It's from one of my Taste of Home Cookbooks.

 

Follow the link below to give it a try.  I promise, You'll be hooked! 

 

Enjoy!

 

Special Rhubarb Cake

I have learned the secret of being content in any and every situation,
whether well fed or hungry, whether living in plenty or in want.
Philippians 4:12

Blessings,

 

German Chocolate Cake

 

 

Yum, Cake!

 

I LOVE cake!

The only thing I need when making a cake is that it needs to be moist.

I have been on the look out for a moist chocolate cake and I found this one.

 Its a dark chocolate cake and its extremely moist!
 

CAUTION: 

You might not be aware, but this cake is so delicious, that you might want 2 pieces!

Deep Dark Chocolate Cake
 

2 c. sugar

1 3/4 c. flour

3/4 c. baking cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 c. milk

1/2 c. veg oil

2 tsp. vanilla

1 c. boiling water

Heat oven to 350. Grease a 9x13 pan or 2-9 inch round pans. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in water. (Batter will be very thin)
 Pour batter evenly into the round pans or fill a 9x13 prepared pan.

For round pans, bake 30-35 minutes

For 9x13 pan or 8x8 square pans, bake for 35-40 minutes

Cool slightly and then frost with desired frosting.

I frosted mine with a coconut pecan topping and it was mighty yummy!

In case you don't have a good recipe for the coconut topping, here's mine:

Coconut Pecan Topping

1 stick butter
1/4 c. packed brown sugar
2 Tbsp. cream
2 Tbsp. light corn syrup
1 c. coconut
1/2 c. chopped pecans
1 tsp. vanilla

In a small saucepan melt butter, add brown sugar, cream and corn syrup. Cook over medium heat until smooth and bubbly. Remove from heat and stir in coconut, pecans and vanilla. Cool slightly.

It's M-m-m Good!!!

Have a great week!

Blessings,

 

 

 

 

 

Lemon Cake

 

 

Hello All!

 

Since, Easter is approaching,

I thought I would share this scrumptious, easy, delicious lemon cake with you.

This cake is actually my oldest son, Clayton's favorite and he requests this every year for his birthday (and any other time for that matter)

 

I hope you enjoy it as much as we all do!

 

 

LEMON CAKE

 

1 box lemon cake mix

4 eggs

1 can (15 3/4oz) lemon pie filling

1 pkg. (3oz) cream cheese, softened

1/2 c. butter, softened

2 c. powdered sugar

1 1/2 tsp. vanilla

 

Preheat oven to 350 degrees.

In a large bowl, beat the cake mix and the eggs. Fold in pie filling.

Spread into a greased 10x15 inch cake pan. Bake for 18-20 minutes.

 

In a small bowl:

Beat together the cream cheese, butter and powdered sugar until smooth. Stir in vanilla.

Spread over cooled cake. Store cake in the fridge.

 

 

So teach us to number our days, that we may gain a heart of wisdom.

Psalms 90:12

 

Blessings,