My VERY Favorite Chocolate Cake with My VERY Favorite Frosting

It is spectacular.
It is rich.
It is moist.
It is perfect.
Chocolate Cake is my ULTIMATE dessert.  Like last-meal-on-earth favorite.  This chocolate cake is true perfection.  Topped with that crazy icing made with flour that tastes like a cross between whipped icing and the filling of a Ho-Ho.  Maybe I should have called this a deconstructed Ho-Ho Cake.
This is one of those things I really wish I could just make one for each of you just so you could try it.  So, please, please, pretty please try this cake. 

My VERY Favorite Chocolate Cake
Recipe Source:  slightly adapted from Hershey's

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 1/4 cup coconut oil, melted
• 2 tsp vanilla extract
• 1 cup boiling water

Heat oven to 350°F. Spray a 9x13 pan with non-stick baking spray.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely before frosting. 

My VERY Favorite Frosting
Recipe Source:  Pioneer Woman - Tasty Kitchen

• 5 TBSP Flour
• 1 cup Milk
• 1 tsp Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

This recipe has been linked up at:
Jennifer Cooks
The Country Cook
Simply Sweet Home
Tidy Mom

Shirley Temple Cupcakes

Kiddo C celebrated her 7th birthday this weekend.  Where does the time go?!  I have to remember to stop blinking.  (((sigh)))  It is no secret to those who know her, how much she loves cherries.  I mean, she loves, loves, LOVES them.  So, it should be no surprise that her favorite drink is a Shirley Temple.  So, for my little Peanut, my sweet Freckle-Face, my wee-cherry-loving Pixie's birthday, I give you Shirley Temple Cupcakes!

Shirley Temple Cupcakes

• 1 box white cake mix
• 1 1/4 cup Sprite, Sierra Mist, or 7-Up (again, please DO NOT use diet!)
• 3 TBSP Grenadine Syrup
• 3 egg whites
• 2 TBSP vegetable oil
• 1 tsp Cherry Extract (optional, just for a little extra oompf of cherry-lovin')
• 1 jar (10 oz) of Maraschino Cherries, drained and chopped
• 24 extra Maraschino Cherries, patted dry for garnish
• Favorite vanilla-y frosting.  Truth be told, I just used jarred Vanilla Whipped icing  (((GASP)))

Preheat oven to 350 degrees and place 24 cupcake liners into standard muffin tin.
Combine cake mix, soda of choice, Grenadine Syrup, egg whites, vegetable oil, and cherry extract with a hand mixer on medium speed for 2 minutes.
Fold in chopped bits of Maraschino Cherry.  Pour cake mix into cupcake papers, evenly distributing among them.  Bake for 21-24 minutes or until toothpick comes out clean.  Remove from oven and allow to cool completely before frosting.  Top with additional cherry for garnish.  ENJOY!

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Make Ahead Meals for Busy Moms
Eat at Home

Lemon Sparkle Cake

I have seen this recipe in a billion different places, under a billion different names.  There is a reason for that, it is THAT good.  It is so very moist with such a delightful lemon flavor, yet a total breeze to make thanks to the use of a boxed cake mix.  Yes, I love me some doctored up cake mix recipes! 

Lemon Sparkle Cake

• 1 box lemon cake mix
• 1 box 3.4 ounce box instant lemon flavored pudding mix
• 1 1/2 cups 7-up, Sprite, Sierra Mist, or Squirt ***please see note***
• 1 tsp lemon extract
• 4 eggs
• 3/4 cup vegetable oil

In a large bowl, mix all ingredients until smooth. Pour into greased and floured 10 inch bundt or fluted cake pan and bake at 325 degrees for about 45 to 50 minutes or until set. Let cool and remove from pan and place on a wire rack.
You can drizzle with lemon glaze. (2/3 cup confectioner’s sugar and 1 TBSP lemon juice mixed until smooth), sprinkle with powdered sugar, thin out some lemon curd and use that as a glaze, drizzle some Limoncello over it, or serve with whipped cream and berries.  The possibilities are endless!

***NOTE***
     For the love of all mighty, DO NOT use Diet Soda in cooking.  The chemicals in them are bad enough on their own but when exposed to heat, they do some really, really scary things.  Seriously people, Google it!  I always CRINGE when I see that someone shares a recipe with Diet Soda in it....an extra 80-100 calories divided between an entire dish/dessert is not going to make that much of a difference.  Ok, off my soap-box!

This recipe has been linked up at:
Simply Sweet Home
Tidy Mom
Mommys Kitchen

The Queen's Banana Pudding

...and by the Queen, I am talking the Queen of southern cooking, Paula Deen.  This dish does look somewhat royal to me with the use of the Chessman Cookies.  It could be a yum-i-licious treat to celebrate a certain royal wedding coming up.  OK, that is a stretch.  Banana Pudding has NOTHING to do with royal weddings.  Great...now I have the image of the Queen in her hat, suit, and gloves trying to wrangle a silver spoonful of this southern staple into her mouth with the royal Corgi's gazing longingly for a bite.
OK, I need to move along...this post is getting really weird.
This is the most AMAZING Banana Pudding!  Truly decadent and scrumptious, it is a breeze to put together and a delight to eat!

Not Yo' Mama's Banana Pudding
Recipe Source:  Paula Deen

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding (I used regular Vanilla)
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Sneaky Brownie Bites

As we have already established, I love a quick and easy treat. 
(((insert "that's what she said" joke here)))
Add in the benefit of being healthier than their average counterpart, and I am SO there. 
These Sneaky Brownie Bites are similar to my recipe for Pumpkin Muffin Cookies, only chocolaty. 
I love them because I can have a fudgy little treat without feeling like I am blowing all the work I did in Zumba class.  
I love them for my 3 little kidlets because all that pumpkin is chocked full of vitamin A and antioxidants, plus it is a good source of vitamins C, K, and E, AND lots of minerals, including magnesium, potassium, and iron.  Hooray for pumpkin!
My kids love them because they are good.  
Take the 2 minutes to mix these up and give you and yours a sneaky shot of deliciousness!

Sneaky Brownie Bites

• 1 box of Devils Food Cake Cake Mix
• 1 can (15 ounces) Pumpkin Puree
• 1 tsp Vanilla
• 1/4 cup Mini-Chocolate Chips

Preheat oven to 400 degrees.
Spray a mini-muffin tin with non-stick baking spray.
Using a hand mixer, combine cake mix, pumpkin, and vanilla.  Add chocolate chips and stir until evenly distributed.
Fill mini-muffin tin with batter using a small cookie scoop.
Bake for 10-12 minutes.  Remove from pan and allow to cool completely.  You will not be able to distiguish the pumpkin if you allow to cool completely.  Dust with some powdered sugar if you are feeling fancy.
Yield:  36 mini-bites

FOOD FACTS:
per mini-bite

CALORIES:  69.3
FAT:  1.9
CARBS:  13
FIBER:  .7
SUGAR:  7.6
PROTEIN:  .8

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

Pineapple Upside-Down Biscuits

Give me a "woot woot" is you like super-fast, easy, and yummy desserts.
WOOT WOOT!!!
Those that did not WOOT, this is definitely not the recipe for you...either that or you are way cooler than me and refuse to WOOT-it-up over a cheater dessert that slightly resembles boobies. 
Perhaps you don't want to startle your kiddos by WOOT-ing in the middle of watching Tangled for the 400-millionth time.  Go ahead and take yourself into the garage and let out a hearty WOOT WOOT, I'll wait.
Perhaps you are reading this on your phone while at a fancy-shmancy restaurant and WOOT-ing would not be appropriate.  Go ahead, excuse yourself to the restroom and give a good 'ol WOOT in there, I'll wait.
Ok, now that we all WOOT-ed, and I have spent more time making you read this nonsense than it will take you to read the recipe, I shall get to it.
Make this.
It's super-fast.
It's easy.
It's yummy.
 

Pineapple Upside-Down Biscuits
Recipe source:  Paula Deen

• 1 (10-ounce) can crushed pineapple
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick butter), at room temperature
• 10 maraschino cherries, steams removed 
• 1 tube refrigerated regular buttermilk biscuits, 10 count.  I like the Pillsbury Simply ones for this.

Preheat the oven to 400 degrees.
Grease 10 cups of a standard muffin tin. Fill remaining 2 muffin tins half-way with water to prevent scorching.  Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

This recipe has been linked up at:
Mommy's Kitchen
Simply Sweet Home
Tidy Mom

Caramel Crack

If Betty Crocker was a drug dealer, this is what she would be slinging.
This little gem is very much like the Apricot/Raspberry Crumb Bars but filled with caramel and chocolate.
Add this one to your holiday platter and have all your friends and neighbors mowing your lawn and bringing you coffee for an entire year!

Ingredients:

• 2 sticks melted butter
• 1 1/2 cups brown sugar
• 2 cups flour
• 2 cups oatmeal
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3-3/4 bag of chocolate chips, depending how chocolately you like it
• 1 jar (10 ounces-ish) of caramel topping.  I used the Fleur de Sel Caramel Sauce from Trader Joe's, but you could use Smucker's or Mrs. Richardson's. 

Preheat oven to 325 degrees.
Grease a 9"x13" baking pan.
Combine the brown sugar, flour, oatmeal, baking soda & salt. Add melted butter and  mix until crumbly.
Press HALF of the mixture into the bottom of the prepared pan and bake for 15 minutes.
Remove from oven and spread the jar of caramel topping on top, followed by the chocolate chips.  Sprinkle the remaining prepared dough mixture over the top.
Place back in oven and bake for an additional 15 -20 minutes, until it's a light golden brown.
Allow to cool and chill completely before cutting them into squares.  Go forth and gorge!

Recipe Source:  I have been making it for a while and do not know where I first saw it

Recipe linked to:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Pumpkin Muffin Cookies

Happy, Happy Fall!!! 
What if I told you that you could have these INSANELY scrumptious Pumpkin Muffin Cookies with 2 ingredients?  How about if I added in that you could customize them in any way you like to make them your own?  Just to make you shake your head even more, I am going to add in there is no oil, butter, or eggs in them!  I am willing to bet you would not believe me.  Well, my friends, believe it!  These things ROCK and are in the oven in about 2 minutes.  So, to keep it short and sweet like these little beauties, and to make me stop sounding like a late night infomercial, let's get to it!

Ingredients:
1 box Spice Cake mix
1 can (15 ounces) pureed pumpkin, NOT PUMPKIN PIE FILLING!

Optional add-ins:  Raisins, Chocolate Chips, White Chocolate Chips, Pecans, pumpkin seeds...the list goes on and on.  Our favorite is 1/2 cup raisins and 1/2 cup white chocolate chips.  You could always leave them plain and frost them with a cream cheese frosting.

Preheat oven to 400 degrees.  Spray cookie sheet with baking spray.  In a bowl, combine canned pumpkin and cake mix.  Stir until smooth, mixture will be thick.  Add whatever optional ingredients you like, as much or as little as you like.
Using a cookie scoop, put desired amount of dough on sheet.  Bake for 7-10 minutes or until slightly browned on edges.  They will not spread, as they are a "cakey" cookie.  ENJOY!

This recipe has been linked to:
Nikkis Nifty Knacks
Prairie Story
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

Oh So Lemony Cupcakes

Here are the cupcakes I made for my hubby's birthday.  He loves lemon and wanted lemon cupcakes with lemon icing...real icing, and lots of it.  I am actually not a lemon OR an icing person, but these turned out SO SCRUMPTIOUS!  The cake was a great lemon flavor and super moist, with a bit of lemon curd filling...perfect!  The lemon buttercream icing was not too sweet and provided a great balance of flavors.  I have made this same recipe as a cake before and it turns out beautifully as well....but my hubby wanted cupcakes, so cupcakes he had!

For the cake:

• 1 box lemon cake mix
• 1 box 3.4 ounce box instant lemon flavored pudding mix
• 1 1/2 cups 7-up
• 1 tsp lemon extract
• 4 eggs
• 3/4 cup vegetable oil

Preheat oven to 350 degrees.
In a large bowl, mix all ingredients until smooth.  Bake according to package directions for cupcakes or  cake you desire.
Allow to cool.

For Filling:
Purchased or homemade lemon curd.  I always use purchased, I have not had luck as of yet making my own lemon curd.
Fill a pastry bag fitted with a round decorating tip with lemon curd.  Insert decoraters tip into each cupcake and squeeze a small amount (about 1 tsp) of curd into each cupcake.  If making a 2-layer round cake, simply spread desired amount of lemon curd in between both layers.

For Icing:

• 1/2 cups shortening
• 1/2 cup butter
• 3 1/2 - 4 cups confectioners sugar, depending how sweet you like it and how stiff you need it to be
• 2 - 3 tsp clear imitation lemon extract
• 3 fluid ounces heavy cream
• zest of 1 lemon
• juice of 1/2 lemon

Cream shortening and butter until fluffy. Add lemon extract and cream. Beat until combined. Add confectioners' sugar, lemon juice, and lemon zest. Beat on high speed until frosting is fluffy.

This recipe is linked up at:
Frou Frou Decor
Nikki's Nifty Knacks
Tidy Mom
Simply Sweet Home
Eat at Home

Ultimate Carrot Cake

We have started our crazed birthday celebration month.  It all starts with my Hubby's birthday, then a week later, Kiddo D, then 8 days later, Kiddo A, ending with mine 4 days after that.  We get about a 6 1/2 week break before Kiddo B has her birthday on Halloween, then BLAM, it is the holidays!  OK, just started to stress myself out a bit.  We had Kiddo D's birthday celebration early before he went back to his Mom's for the school year, and he requested Carrot Cake.  I share with you the most AMAZING Ultimate Carrot Cake!
Go forth and make this! Seriously, WOW!
Ingredients:

• 4 eggs
• 3/4 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 cup white sugar
• 1 cup brown sugar
• 3 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tsp ground cinnamon
• 1/4 tsp nutmeg
• 3 cups grated carrots (grated on large side of grater...otherwise you get mush)
• 8 ounce can crushed pineapple, drained and squeezed so you get as much juice out as you can

     FROSTING:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3-3 1/2 cups confectioners' sugar, depending how sweet you like you frosting
• 1 tsp vanilla extract
• 1 cup toasted, chopped pecans.  To take it over the top, use SPICED PECANS (recipe below)

Preheat oven to 350 degrees.  Spray a 9x13" pan with non-stick spray.
In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar, and  3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in carrots and pineapple. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.
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. Frost the cooled cake and top with toasted pecans.

*****Spiced Pecans*****
This makes more than you need, but once you try them, you won't care!  These FABULOUS gems go in every Christmas goodie basket I make!
Beat one egg white and 1 TBSP vanilla together until frothy.  Stir in one pound of pecan halves into the mixture.  Stir to coat.
In another bowl, mix 1 cup sugar, 1 tsp salt, 2 tsp cinnamon, and 1 tsp pumpkin pie spice.  Pour sugar mixture into moistened pecans.  Thoroughly mix so that pecans are well coated with sugar and spice combination.
Spread on large cookie sheet and bake at 275 degrees for 45 minutes, stirring every 15 minutes. 
I apologize in advance for introducing this Pecan Crack into you life.

This recipe has been linked up to:
Simply Sweet Home Friday Favorites
Mommy's Kitchen Sunday Potluck

Ditzy Blonde Cake

No, I didn't make up the name...no offense to those brilliant blonde readers out there :)  Feel free to make this as a chocolate cake and fill in the blank as a __________ Brunette Cake!
I hope you all had a wonderful 4th of July!  What were some of the yummy things you ate?
Well, let me tell you about our yummies.  Murphy's Law was in full swing here!  Our menu was BBQ Country Ribs, PW Potato Bundles, Corn on the Cob, and Orange Nirvana in a Bowl.  First thing we did yesterday morning was take out the ribs and soak them in water in the sink....we had totally forgot about them the night before.  We buy most of our meat from Costco and break down the large packs, put them in family sized portions in a food saver bag, seal and freeze them.  So we got those in the water, then we had to take a trip to Super Target to get another bag of potatoes....13 year old boy using the new bag I just bought as some kind of grenade thing (don't ask) was the reason for that last minute outing.  Anyway, so we get home and enjoy our day.  Kiddo B and I assemble the potato packets while the boys light the grill.  As soon as the potato packets are in the oven, I cut open the bags of ribs to get them plated and WHOA!  The smell of those ribs was wayyyy wrong...I am talking fun-key!  I don't know what happened, but I wasn't about to take a gamble and endure PukeFest 2010.  So, hubs and I went to the store....again.  They were wiped out....looked like a swarm of locusts had hit....well, if locust were carnivores.  But, the grill was hot at home with the potato bundles in the oven, so we quickly picked up some burgers and brats.  When we got home, the potato bundles were done, so we put those in the microwave to stay warm while hubs put the meat on the grill.  He then came in to shuck the corn.  OH LORD!!!  I will say for the record that I normally don't buy the corn.  The hubby does.  So, when I bought corn, I checked 3 out of the 10 ears, figuring that they should all be the same right?!?!  Oh no!!!  The rest were infested with bugs and underdeveloped.  AGHHH!!!!  In the trash those went too.  So, I quickly threw together some BBQ beans.  While it was all still tasty, it wasn't the BBQ ribs and corn we had on the edge of our tongue all day.
Anyway, onto the cake!  This is a tasty, gooey little number that was decadent and fun at the same time.  Go get your ditz on and enjoy a slice!

Ingredients:

• 1 box Yellow Cake Mix
• 3 whole Eggs
• 1 cup Milk
• 1 stick Melted Butter
• 1 teaspoon Vanilla Extract
• 1 bag Mini Marshmallows
• 2 cups Packed Brown Sugar
• 1 cup Evaporated Milk
• 3 Tablespoons White Corn Syrup
• 5 Tablespoons Butter
• 1 teaspoon Vanilla Extract

Preheat oven to 350 degrees.

Spray 9×13 pan with cooking spray with flour.
Mix cake mix, 3 eggs, 1 cup milk, 1 stick melted butter, and 1 tsp. vanilla extract on low until dry ingredients are incorporated. Then increase the speed to medium and mix for a minute or two more. The batter will get thick and lighter in color.
Pour batter in prepared pan. Bake for 25 minutes. Take cake out of oven and cover with mini marshmallows. You might not need the entire bag, but make sure you cover the cake completely.Put cake back in oven for 3 minutes. Take out when the marshmallows are melted and just the faintest bit brown on top. If you overly toast them, they will be tough.
To make the butterscotch sauce: combine 2 cups packed brown sugar, 1 cup evaporated milk, 3 TBS white corn syrup, and 5 TBS butter in a microwave safe dish. Stir. Then microwave for 1 minute at full power. Stir. Microwave for 1 minute at 50% power. Stir. Microwave for 1 minute at 50% power. Add in 1 tsp. vanilla extract.
Pour butterscotch over top of cake allowing it to completely cover the top. There will be some sauce left over. Serve cake with the additional butterscotch.


Recipe Source:  Tasty Kitchen member redheadkate
This recipe is linked up at:
Mommy's Kitchen Sunday Potluck

Weekend fun with a two-fer recipe!

Happy Tuesday!  Whew!  What a weekend!   
My sweet baby girl turned 6 on Friday, and she had her birthday party Saturday. One of the great things about her birthday being in June is we can almost always have a party outside. This year, we had a backyard birthday party...complete with TONS of kids from the neighborhood.  We created a 50 ft. slide and slide going down the hill, and had a large assortment of water toys to play with.
She had a BLAST!
Now moving on to the cake....some times you win, and sometimes you lose.
I spent the Friday night and Saturday morning making and decorating this cake, definite win in my opinion!

The bottom layer was a white cake with a Strawberry Cheesecake Mousse filling.  It was scrumptious!
Now, in my head, I was going to decorate the top with assorted pink cake pops to carry on the polka-dot theme.  Friday night, I baked the cake and prepared the cake balls, stuck a stick in them, and placed them in the freezer.  Now, FOR THE RECORD, the recipe did state to chill them for a couple hours in the fridge or speed it along in the freezer, and I had them in the freezer overnight.  Anyway, Saturday morning, I melted some pink vanilla candy melts (maybe this was my problem, is there a difference between candy melts and candy bark?) and proceeded to try to coat the now frozen cake pops.  UGH!  Disaster!  I am pretty sure I stuck the sticks too far down, because, well, they we pushed all the way down.  So, the annoying little suckers slid down the sticks and I could not get them dipped in the coating.  So, I tried using a spatula to coat them, but since the candy melts were seizing against the FROZEN cake pops, it was a MESS!!!  I got 6 of them that stayed on the stick. 

Now, let me say, they were SCRUMPTIOUS!!!  But if any of you have ventured into the cake ball/cake pop realm....if you have any thoughts on what I did wrong, PLEASE let me know because as ticked off as I was, they were so stinking good, I would definitely try them again!
So, for the two-fer...here is the recipe for the Strawberry Cheesecake Mousse, which works great as a cake filling or as a pie filling (think graham cracker crust) and the cake balls.

Strawberry Cheesecake Mousse Pie

• 1 block cream cheese (8 ounces) at room temperature
• 1 box strawberry jello, divided
• 2/3 cup plus 2 TBSP sugar, divided
• 5 LARGE strawberries
• 4 - 8 ounces Cool Whip, depending on taste and consistency you like

Start by slicing 5 strawberries in a bowl and sprinkle 2 TBSP sugar and 1 tsp strawberry jello powder over top. Stir to coat. Set aside.
In a medium bowl, cream together cream cheese, 1 TBSP strawberry jello, 2/3 cup sugar. Beat until fluffy.
With a fork, mash the five strawberries that were macerating. Pour into cream cheese mixture. Beat with mixer until well combined. Gently fold in Cool Whip.

Cake Balls - Cake Pops via Bakerella

• 1 box cake mix, cook as directed on box for 13 X 9 cake.  I used Devil's Food cake mix.
• 1 can frosting (16 oz.).  I used cream cheese frosting.
• 1 package chocolate bark, regular or white chocolate.  I used candy melts....maybe that is what I did wrong
• wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. You can speed this up by putting in the freezer.  Again perhaps this is what I did wrong?
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Pig Pickin' Poke Cake

One of our favorite summer desserts is poke cake.   MMMM....light, cool cake topped with whipped cream and Mandarin Oranges.   A while back, I was looking through various food blogs, cook books, and websites (you know, getting my fix) and I kept seeing the same cake, though it had a lot of different names.  Pig Pickin' Cake, Summer Lovin' Cake, Summer Pickin' Cake, Pig Lovin' Cake...haha, just making sure you were paying attention ;)  I thought I would try this cake and see how the family ranked it against the poke cake.  The cake was good and everyone enjoyed it, though we all loved the refreahsing lightness of the poke cake more.  Later that week, my Hubby Love and I were watching some old episodes of Southpark.  In this particular episode, the boys were trying to cross elephant and pig DNA, think above mentioned Pig Lovin' reference.  Then inspiration came...yet again proving inspiration came come from anywhere!  While the boys were not able to get the pig and elephant DNA to splice, we were able to take our favorite parts from both cakes and splice them together marvelously!  In honor of Cartman's pig "Fluffy", we named it Pig Pickin' Poke Cake because you know I would probably get some nasty emails if I named it Pig Lovin' Poke Cake.

Ingredients:

• 1 stick butter, melted
• 1/4 cup vegetable or canola oil
• 1 box white cake mix (18.25 ounce)
• 3 eggs
• 3 cans mandarin oranges (11 ounces)
• 1 tsp lemon extract
• 1 box orange jello (3.4 ounces)
• 1 cup boiling water
• 1 container Cool Whip (8 ounces)

Preheat oven to 350 degrees.  Prepare a 9"x13" cake pan with non-stick cooking spray.
To make the cake, combine butter, oil, cake mix, eggs, lemon extract, and 1 can mandarin oranges WITH juice.  Mix on medium speed for 2 minutes.  Pour into prepared pan and bake for 24-27 minutes.  Remove from oven and immediately poke holes all over cake with the end of a wooden spoon or skewer.  Set aside.
Stir together 1 cup BOILING water and orange jello, stirring until completely dissolved.  Pour slowly and evenly over cake, allowing it to soak in the holes.
Place cake in refrigerator for 2-3 hours before serving.  When ready to serve, drain remaining 2 cans of Mandarin Oranges.  Spread Cool Whip evenly over cake and top with oranges.  Slice and ENJOY!



This recipe is being linked to:
Tidy Mom's I'm Lovin' It
Simply Sweet Home Friday Favorites
Mommy's Kitchen Sunday Potluck

Chocolate Covered Cherry Cake

It is an oldie but a goodie folks...and can you say, simple, simple, simple?!  I guess that has been a theme of mine lately.  Oh well.  This cake has 4 ingredients, and don't ask me about the science behind it, because all I know is it works.  I have a cherry lovin' little girl that was in hea-ven with this, and helloooo, who doesn't love chocolate and cherries?  They go together like Mac and Cheese, Burt and Ernie, Peanut Butter and Jelly, Edward and Bella.  Ok, I will stop now.  Let's just say there is a reason it was the grand prize winner of the 1974 Pillsbury Bake Off!

Ingredients:
    
     For Cake:

• 1 box Devil's Food Chocolate Cake (18.25 oz)
• 1 can Cherry Pie Filling (21 oz)
• 2 large eggs
• 1 teaspoon Almond Extract

     For glaze:

• 1 cup sugar
• 1/3 cup butter
• 1/3 cup whole milk
• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.
Coat a 13"x9" cake pan with non-stick spray.
In a medium bowl, combine chocolate cake mix, cherry pie filling, eggs, and almond extract with a mixer on low for one minute.  Scrape down sides and continue to mix on medium for 2 additional minutes.  The batter should look thick and well blended.  Pour batter into prepared cake pan, smoothing with rubber spatula.  Place in oven and bake until it springs back to the touch and starts to pull away from the sides, about 30-35 minutes.  Remove cake from oven and place cake pan on a wire rack to cool while you work on the glaze.
For the glaze, in a small saucepan bring butter, sugar, and milk to a boil making sure to stir constantly.  Boil for 1 minute, still stirring.  Remove from heat and pour in chocolate chips, stirring until smooth and melted..  Pour over warm cake.  The glaze may appear thin, but it will thicken once cooled.  Cool the cake for 20 minutes before digging in.  Enjoy!

This recipe is linked at:
Tidy Mom's I'm Lovin' It
Simply Sweet Home Friday Favorites
Mommy's Kitchen Sunday Potluck
Eat at Home

Recipe Source:  Cake Doctor

Aprikosenkuchen - Can you say that 10 times fast?!

AKA - Apricot Kuchen, AKA - Apricot Cake, or for April Fool's Day, you could call it Sunny Side-Up Cake!

Yes, I have been MIA for a bit and while I was gone, picked up an obvious affection for Acronyms, LOL!

Truth be told, my Mom flew in on Wednesday for her maiden voyage to the big NC. She lives in a certain state that had one of those insane spring snowstorms that dumped like 16 inches of snow the day she was supposed to leave. LSS, (that is my own, made-up one for long story short) her plane was delayed, delayed, delayed and we didn't get home from the airport until 3:00 am! So, I have been recovering.

So, in honor of my VERY German Mama, I made this German goodie. My Aunt Ingrid passed along this recipe and it is very authentic. German cakes are not as sweet as American cakes and should be enjoyed with a cup of coffee or tea. So, go enjoy this simply delicious cake!

Ingredients:

• 10 TBSP butter, softened
• 2/3 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• zest from 1/2 lemon
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup buttermilk
• 2 cans (15 ounces each) Light Apricot Halves, drained. You could use 1 1/2 pounds of fresh if you desire.
• powdered sugar for garnish

Preheat oven to 350 degrees and spray an 11" spring form pan with non-stick spray.

Cream the butter with sugar and vanilla. Beat in eggs, one at a time. Mix in lemon zest.

In a separate bowl, sift together the flour, baking powder, and salt. Beat into the egg mixture until combined. Add in buttermilk and continue mixing until incorporated.

Spread the batter into baking pan. Place the apricots on top, cut side down in a circular pattern until entire top is covered. You may not use all apricots, depending on size.

Bake for 30-35 minutes, careful not to over bake. Let cool completely and sprinkle top with powdered sugar. Served with sweetened whipped cream.

I am linking this recipe over at Mommy's Kitchen Sunday Potluck

White Chocolate Irish Cream Pound Cake

Let me just say that again..... White Chocolate. Irish Cream. Pound Cake. Seriously, do I need to say more? I didn't think so!

Ingredients:

• 1 box yellow cake mix (18.25 oz)
• 1 box white chocolate instant pudding mix (3.4 oz)
• 1/2 cup Irish Cream
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 stick butter, melted
• 4 large eggs
• 1 tsp vanilla

For Glaze

• 1/4 cup Irish Cream
• 1/4 cup white chocolate chips
• 1 cup powdered sugar
• 2 TBSP milk, heated to boiling point. You may want to boil a bit more as you may need it.

Preheat oven to 350 degrees. Spray two 8x4" loaf pans with non-stick spray.

Mix together the cake mix, pudding mix, Irish Cream, milk, sour cream, melted butter, eggs, and vanilla on medium speed for 2 minutes. Batter will be thick. Divide batter evenly between 2 loaf pans and bake for 40-45 minutes, or until toothpick test comes back clean. Set on wire rack to cool for 20-30 minutes.

To make glaze, put Irish Cream in a small sauce pan and bring to simmer for 3 minutes, stirring frequently. Remove from heat, add white chocolate chips and stir to get chips completely melted into Irish Cream. In a medium bowl, put 1 cup powdered sugar, pour white chocolate/Irish Cream mixture into powdered sugar. Expect it all to seize up. Use hot milk, starting with 2 TBSP, to loosen as you whisk it until smooth. If need be, you can add more hot milk or powdered sugar to get desired consistency. Bakers choice, you can pour glaze over loaves or slice loaf and drizzle it on top, either way...good stuff!

I will leave you with an old Irish blessing, while I go have another piece of cake...

Like the warmth of the sun and the light of the day, May the luck of the Irish shine bright on your way!