Sticky Toffee Pudding Cake

We made this for New Year's dessert and it was heavenly! I 1 1/2 the recipe and baked it in a 9x13 and it turned out great. Recipe via Mel's Kitchen Cafe
 
Cake:
About 8-10 medjool dates, pitted and finely chopped
3/4 cup boiling water
3/4 tsp. baking soda
1/2 tsp. vanilla extract
3/4 cup sugar
6 Tbsp. butter, softened
2 large eggs
1 1/4 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
Sauce:
3/4 cup packed brown sugar
8 Tbsp. butter
1/2 cup heavy whipping cream
pinch of course, kosher salt
1/4 to 1/2 cup chopped pecans (optional)
Additional whipping cream for drizzling (optional)
Directions: 
Preheat the oven to 350 degrees. Lightly grease 6-8 ramekins or a 8x8 or 9x9 inch pan with butter or cooking spray
In a medium bowl, stir together the chopped dates, boiling water, baking soda and vanilla extract. Let the mixture sit for 15 minutes. 
In a separate bowl, cream together the sugar and butter with a mixer until well-combined and fluffy, 2-3 minutes. Add the eggs and mix. 
In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, and mix until just combined. Fold in the date mixture (no need to drain) until combined - don't overmix!
Fill the ramekins or pan with the batter. Bake for 18-22 minutes (22-25 if you're using a square baking pan) until a toothpick inserted comes out clean and the top springs back to the touch. Don't overbake or the cake may be dry. 
Let the cakes cool completely in the pans (or served warm if you prefer) 
For the sauce, combine the sugar, butter, cream and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined (about 5-7 minutes)
Turn the cakes out of the ramekins, drizzle with sauce and sprinkle with pecans (optional); drizzle with a teaspoon of heavy whipping cream if desired (I skipped this step, but I bet it would be delicious!)

Chocolate Sour Cream Bundt Cake

I've been patiently waiting for a reason to make this cake-Grandma turning 91 seems like a great reason to me! It's from Williams-Sonoma and it's divine!

For the cake:

• 1 cup cocoa powder, sifted, plus more for dusting pan
• 7 1/2 oz. semisweet chocolate, finely chopped
• 1 cup boiling water
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/4 tsp. kosher salt
• 20 Tbsp. (2 1/2 sticks) unsalted butter
• 2 1/2 cups firmly packed light brown sugar
• 5 eggs, lightly beaten
• 4 tsp. vanilla extract
• 1 1/2 cups sour cream
• 1 1/2 cups semisweet chocolate chips

For the ganache:

• 6 oz. semisweet chocolate, finely chopped
• 2 Tbsp. unsalted butter
• 1/2 cup heavy cream

Have all the ingredients at room temperature.

Preheat an oven to 325 degrees F. Grease a 15 cup bundt pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan.

Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

Serves 16

Emergency Chocolate Cake

I can't believe I've never seen this recipe before.

It's the absolute perfect fix for that

I NEED SOMETHING CHOCOLATE
THIS VERY SECOND

type moment.

Not to mention it is a much more satisfying alternative than
a handful of chocolate chips, a scoop of Nutella,
a spoonful of peanut butter dipped in Nesquik... you get the picture!
Plus it only takes 1 minute to make!


Doesn't it look delicious?!?!
I'd be lying if I said I didn't just run off and make this.
You should too.
I'm just saying.

2 Tbs flour
2 Tbs sugar
2 rounded tsp cocoa powder
1/4 tsp baking powder
a pinch of salt
2 Tbs milk
2 tsp oil
1/2 tsp vanilla

Coat the inside of a mug with nonstick cooking spray.
Put all ingredients in mug and stir with a fork until smooth.
You can also stir in chocolate chips, nuts or anything else your heart desires.
Microwave for 1 minute.
Allow to cool a little before eating!

recipe via Mrs. Harding Cooks

Coffee Cake

I'm always looking for a delicious coffee cake recipe and just happened to make this one last night. It was simple to make and absolutely delicious!

Ingredients
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract

1/4 cup all-purpose flour
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup butter

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup brown sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.

In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Betsy's Banana Cake

I'm not a huge cake fan, but THIS ONE is one of my very favorites. My Nana, Betsy, first made this cake and my entire family fell in love with it. I like to make it on Memorial Day topped with cream cheese frosting and decorated with strawberries and blueberries to make the American flag.

2/3 cup butter
2 1/2 cup flour
1 2/3 cup sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/4 cup ripe bananas (mashed)
2/3 cup buttermilk
2 large eggs
2/3 cup chopped nuts

Sift dry ingredients (flour, baking powder, baking soda and salt) and set aside. Cream butter and sugar and add sifted dry ingredients to creamed mixture. Add the mashed bananas and milk. Beat for 2 minutes and then add the eggs. Beat 2 more minutes. Stir in nuts. Pour batter into a greased 9x13 pan and bake for 45-50 minutes (or until toothpick comes out clean )in a 350 degree oven.

Frosting:
1/4 cup butter
8 oz package of cream cheese
1-2 cups powdered sugar
1/2 tsp. vanilla extract

Chocolate Zucchini Cake

Having a birthday in the summer usually means I get to celebrate it at Girl's Camp!!  Chantal made this yummy cake for me so I could have something home-baked and chocolate on my birthday one year.  It's moist and gets even more delicious after a couple of days if it lasts that long!  Both the great friend and recipe are "keepers"!!

1/2 cup butter-softened

1/2 cup oil

1  3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup buttermilk

2 1/2 cups flour

4 T. unsweetend cocoa

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp cloves

2 cups grated zucchini or pumpkin or carrots (or combine them if you want!)

1/4 cup chocolate chips

Cream butter, oil, sugar, eggs, vanilla, and buttermilk.  Mix in zucchini.  Add all dry ingredients.  Pour into a greased 9x13 inch pan or 2 loaf pans.  Sprinkle with chocolate chips.  Bake at 325 degrees for 40-45 minutes.

Texas Sheet Cake

Mix:
2 cups sugar
2 cups flour
½ cup cocoa

Bring to a boil:
1 cup water
½ cup oil
1 stick butter

When mixture comes to a boil, add to flour mixture. Add two eggs and beat to combine. Add 1 ½ teaspoon baking soda, ½ cup buttermilk and ½ teaspoon vanilla
Pour into 11x17 inch greased baking sheet. Bake at 375 degrees for 25 minutes.

5 minutes before cake is done…
Melt 1 stick of butter. Add 1 box of powdered sugar, ½ cup cocoa, 1/3 cup buttermilk and 1 cup coarsely chopped walnuts. Pour over hot cake to ice.

Pumpkin Pie Cake

2 ¾ c. flour
2 ½ t. baking powder
1 ¾ c. sugar
½ c. butter

Mix together the above ingredients until a crumbly mixture forms.
Remove 1 ½ c. dry mixture- set aside.
In a large bowl beat remaining dry mixture, ¼ c. melted butter and 1 egg. Press into 9 x 13 inch pan to form crust.
Beat together 3 eggs, 1 large can pumpkin, 1 ½ c. sugar, 2 tsp cinnamon, 1 tsp. ginger, ½ t. cloves, and 2/3 c. evaporated milk (or regular milk). Pour on top of crust.
Finally, combine the reserved cup of dry mixture, ¼ c. melted butter, 1 t. cinnamon, and 1 c. chopped pecans (optional). Sprinkle on top of pumpkin mixture.
Bake at 350 degrees for 1 hour and 15 min.

Serve warm with whipped cream or vanilla ice cream!!

Pumpkin Cake Roll

Cake:
3 eggs
1cup sugar
1 tsp. lemon juice
2/3 cup unseasoned pumpkin
1 cup chopped walnuts
¾ cup flour
1 tsp baking powder
1 tsp. ground ginger
½ tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg

Filling:
1 cup powdered sugar
1 8 ounce package cream cheese-softened
4 T butter
½ tsp. vanilla
Combine until smooth and set aside.

Directions:
Beat eggs on high for 5 minutes. Gradually add sugar, pumpkin, and lemon juice. Fold in dry ingredients. Spread onto greased 11x17x1 inch cookie sheet. Top with chopped walnuts. Bake at 375 degrees for 15 minutes.

Turn onto clean kitchen towel sprinkled generously with powdered sugar. Roll towel and cake together starting from the small side. Let cool rolled up. When cool, unroll and spread on filling. Re-roll and cover with foil and refrigerate.

Fresh Apple Cake with Caramel Sauce

Mix together:
2 eggs well beaten
2 c. sugar
½ c. canola oil

Blend in
2 c. flour
2 t. cinnamon
1 ½ t. baking soda
1 t. salt

Add:
2 c. coarsely chopped pecans or walnuts
4 c. peeled and sliced apples

Bake in 9x13 inch pan at 350 for 50 minutes

Caramel sauce:
½ c. butter
1 T. flour
½ c. brown sugar
½ c. white sugar
½ c. evaporated milk
1 t. vanilla

Bring to boil for 1-2 minutes stirring constantly. Serve with good vanilla ice cream!

Chocolate Chocolate Chip Cream Cake

OK. It is a little complicated as far as recipes go.  But, it is worth the extra effort.  My dear friend and neighbor Susana makes this for her kids' birthdays and that's when it became a traditon in our family as well.  Invite your friends or neighbors over-it richly feeds many!

CAKE:
1 ¼ c. cake flour
1 tsp. baking soda
¼ tsp. salt
¾ c. unsweetened cocoa powder
½ c. water

¼ cup unsalted butter, room temp.
2/3 c. sugar
2/3 c. brown sugar-packed
2 eggs
½ c. plus 2 T. buttermilk

Preheat oven to 350. Butter and flour sides of 2- 8 inch cake pans. Line bottoms of pans with parchment paper; butter and flour parchment paper. Sift cake flour, baking soda and salt into medium bow. Stir cocoa and ½ c. water in large bowl until very thick paste forms. Set aside.

Beat unsalted butter and sugars in another bowl until well blended. Add eggs 1 at a time, beating well after each addition. Gradually add egg mixture to cocoa mixture beating until smooth. Beat in dry ingredients alternately with buttermilk in 2 additions.

Divide batter between prepared pans. Bake 30 minutes or until center is cooked. Cool completely. Using serrated knife, cut each cake in half making 4 thin layers. Frost in between layers, sides and top with frosting. (Layer cake and frosting with cut side up until the last layer when you will put the cut side down)

FROSTING:
2 c. chilled whipping cream
10 T. sugar
6 T. unsweetened cocoa powder
1 ½ c. mini semisweet chocolate chips ( about 8 oz.)

Using electric mixer, beat cream, sugar, and cocoa in large bowl until stiff peaks form. Fold in chocolate chips.