Easy Black Bottom Cupcakes

*1 Milk Chocolate Cake Mix

         Mix up cake batter according to directions on package.

*1 (8 ounce) package cream cheese, softened

*1 egg

*1/3 cup white sugar

*1/8 teaspoon salt

*1 cup chocolate chips (can use semi-sweet or milk chocolate)

         Combine cream cheese, egg, sugar, salt and chocolate chips.

Line a muffin pan with cupcake liners. Place about 1 TBS of cream cheese mixture in each cup. Make sure there are a couple chocolate chips in each one. Fill the cup to 2/3 full with cake batter. Bake according to cupcake baking time on cake mix package. Let cool and frost with your favorite chocolate frosting!

**Do you know how kids only take cupcakes so they can eat the frosting?...Well, not with these! The kids gobbled the whole thing up! They went really fast!

**I used the Hershey Kiss Chocolate Chips because I liked having the little bit bigger chocolate chip in them. Definately making these again soon.

**I give credit to my Sister, Julianne for this recipe and also, Allrecipes. com. Julianne made some like these for a family gathering a few years back and I LOVED them. So I searched for the recipe, found the cream cheese part on Allrecipes. com and put them together.

Jello Cake

1 White Cake Mix

1 pkg. jello (4-serving size) Your favorite kind!

Dissolve Jello in 3/4 cup boiling water. Then add 1/2 cup cold water. Set aside. Mix and bake cake as directed on cake package. Cool cake for 20 minutes. Poke holes in top of cake. (I used a fork). Pour jello over cake making sure you pour it over the holes you made. Refrigerate cake for 3-4 hours. Frost with cool whip, buttercream frosting, or some other really creamy light and fluffy frosting! ENJOY!

*This cake was my Daughters Birthday Cake. She is past wanting the barbie cakes. Adding the jello in the cake made it so the kids ate the cake too and not just the frosting! It's a very light and refreshing cake.

Chocolate Malt Icecream Cookie Cake

This is the cake Karissa chose for her birthday cake!  Oh YUMM!  Very Rich! Will cure any chocolate cravings you may be having!  This is also a Betty Crocker Recipe.

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

2/3 cup chocolate-flavor malted milk powder

1/3 cup vegetable oil

2 tablespoons water

1 egg

1/2 cup hot fudge topping

1 cup crushed chocolate-covered malted milk balls

2 cups vanilla ice cream, softened

2 cups chocolate ice cream, softened

1 cup frozen whipped topping, thawed

Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.

In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.

Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.

Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.

In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

**When grocery shopping for the ingredients, the store was out of the cookie mix. I made up my Double Chocolate Chip Cookie Recipe.  I replaced the white chocolate chips with baking chunks of milk chocolate. Only make half of the cookie recipe if making it for the icecream cake.

Rolled Fondant

One of my friends from back home makes beautiful cakes.  She shared her rolled Fondant recipe on her blog.  I had never used rolled fondant before and I tried this recipe.  I loved it.  It was fun to play with.

Check out Camille's blog and see her beautiful cakes and get the recipe for the

ROLLED FONDANT.
Here are a couple pictures of my favorites of hers.



Grasshopper Fudge Cake

My cake/picture isn't near as pretty as the one from the Betty Crocker site, but, ohhhh!  This is good Stuff!

Yes, this is another Betty Crocker Recipe!  They sent me a calender at the first of the year.  This was the recipe on the March Calender and Brindley knew right away that this is what she wanted for her Birthday.



1 box white cake mix

1 1/4 cups water

1/3 cup vegetable oil

2 tsp mint extract

3 egg whites

12 drops green food coloring

2 jars (16 oz each) hot fudge topping

1 container (8 oz) frozen whipped topping, thawed

5 drops yellow food coloring

thin rectangular chocolate mints (Ande Mints) broken up

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

 Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into greased pan.  Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design. Bake for 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. 

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.



Brindley's B-Day Cake

This is the cake Brindley wants for her Birthday!

I'm VERY MUCH looking forward to it too!

Recipe to follow!

Cake or Brownie?

A few weeks ago I told Jim that I had a box of BROWNIES we could make for dessert.  He responded by saying, "BROWNIES ARE MY FAVORITE KIND OF CAKE!"

*****

Ok, am I the only one who thinks that BROWNIES are not CAKE?!  They are in a class of their own!  And after being married to Jim for 12 years, why have I not heard him call BROWNIES...CAKE before?  Anyway, we decided that we wanted to have all of you take a vote on this.  The Question is:  Do you classify BROWNIES as CAKE?  Please VOTE on my Sidebar.  I am very interested in seeing what you all think!

Texas Cake

Cake
2 cups sugar
2 cups flour
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
1 tsp soda
1 tsp vanilla
nuts (optional)
2 eggs
1 tsp salt

Sift Flour and Sugar into bowl.  Bring butter, cocoa, and water to boiling; pour over flour mixture and mix well.  Add remaining ingredients and mix well.  Bake at 400 degrees for 20-30 minutes in an 11x15 large jellyroll pan (sprayed with pan spray).

Frosting
1/2 cup butter
6 Tbsp cream or evaporated milk
1/4 cup cocoa
1 tsp vanilla
1 lb powdered sugar
1 cup chopped nuts (optional)

Prepare frosting by bringing butter, cream and cocoa to a boil.  Cool and add vanilla and powdered sugar.  Frost cake.  Sprinkle with nuts. I'm the only one that likes nuts on/in stuff so I only sprinkled them on 1/4 of the cake.  You can also sprinkle mini marshmallows on the cake then place it in the oven to melt for 2-3 minutes before frosting.

My mouth is watering as I type this.  This cake is sooo yummy.  I had someone request something chocolate a few weeks ago and thought this would do.  It was a GUY that made the request (not Jim).  This cake cures any chocolate craving you may be having.  CAREFUL!  You will have the whole pan gone....by yourself....if you make it when no one else is around!

This recipe was taken from the Koosharem Relief Society Cookbook!

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