Cake
Whenever I think of desserts and celebrations, I tend to think of Cake. There's just something about it that cries out for a celebration.
Since today's Friday (yay!), here are six cake recipes to help you through the weekend, including Rocky Road Cake and Peanut Butter Chocolate Cake. Enjoy!
SLOW-COOKER CHOCOLATE LAVA CAKE
This yumminess is from Betty Crocker, and begins, "You make decadent look easy. Add this dessert recipe for Slow-Cooker Chocolate Lava Cake to your menu for an impressively rich dessert using Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix, pudding mix and chocolate chips. Slow-cooker lava cake cooks in about 3-1/2 hours in your slow cooker so you can set it, and forget it until you're craving dessert."
Prep Time: 15 minutes; Total Time: 3 hours 45 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
1 cup milk
1/2 cup vegetable oil
3 eggs
Topping
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
1 bag (11.5 oz) milk chocolate chips (2 cups)
Instructions
Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into slow cooker.
In medium bowl, beat pudding mix and 2 cups cold milk with whisk about 2 minutes or until thick. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 3 hours to 3 hours 30 minutes or until cake is set around edges but still soft in center. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 30 minutes. To serve, spoon warm cake from slow cooker. Store any remaining cake covered in refrigerator.
BETTER-THAN-ANYTHING CAKE
This is from Everyday Diabetic Recipes, and begins, "Sure, you've probably had a good cake, and maybe even a great cake, but have you ever had a Better-Than-Anything Cake? This make-ahead poke cake is moist, creamy, crunchy, chocolatey, and most importantly, diabetic-friendly!"
Cook Time: 25 minutes; Chill Time: 4 hours; Serves: 18; Serving Size: 1 (2-1/2 x 3-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Better-Than-Anything-Cake.
Ingredients
1 (16-ounce) package sugar-free chocolate cake mix
1-1/4 cup diet cola
2 (6-ounce) containers Boston cream pie yogurt, light
1/4 cup fat-free milk
1 teaspoon vanilla extract
1 (8-ounce) (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon chopped toffee bits candy
2 tablespoons fat-free, sugar-free caramel sauce
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, combine cake mix and soda; whisk until batter is smooth. Pour into baking dish.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool completely. Using the handle of a wooden spoon, poke about 30 holes over entire cake.
In a medium bowl, combine yogurt, milk, and vanilla; mix well. Pour mixture into holes. Evenly spread whipped topping over cake and sprinkle with toffee bits.
Cover and refrigerate 4 hours, or until ready to serve. Drizzle with caramel sauce just before serving.
LEMON-CREAM CHEESE DUMP CAKE
This yumminess is from Kimberly Holland at Southern Living, and begins, "This four-ingredient dump cake practically makes itself."
Active Time: 20 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/lemon-cream-cheese-dump-cake-1177123.
Ingredients
Cooking spray
2 (12.7-oz.) jars lemon curd (such as Bonne Maman)
1 (13.25- to 15.25-oz.) box yellow or butter cake mix, divided
1 (8-oz.) pkg. cream cheese, cut into 1/2-in. cubes
1/2 cup (4 oz.) cold unsalted butter, cut into very thin slices
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray. Gather all ingredients.
Spread lemon curd evenly in bottom of prepared dish.
Sprinkle half of the cake mix (about 1-1/3 cups) in an even layer over lemon curd.
Dot with cream cheese cubes in an even layer, and sprinkle with remaining half cake mix.
Top cake mix with butter slices, covering as much of cake mix as possible.
Bake in preheated oven until golden brown on top and bubbly around edges, about 40 minutes. Let cool at least 15 minutes before serving warm or let cool to room temperature before serving with ice cream.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2 to 2-1/2 hours (or HIGH for 1-1/2 to 1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
HOT PINK RASPBERRY AND CREAM CAKE
Here's a great recipe to try for New Year's Eve! It comes from Tablespoon's e-newsletter, and begins, “Create layers of luscious cream and cake with a tart punch of fresh raspberries.” Prep Time: 30 min; Total Time: 1 hr 40 min; makes 8 servings.
To view this online, along with a photo of this (!), click here.
Ingredients
1-1/4 cups Pillsbury BEST® Self-Rising Flour
2 eggs
1 cup Pillsbury™ Funfetti® Hot Pink Vanilla Flavored Frosting
3/4 cup sugar
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
2 cups fresh raspberries
Directions
Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray.
In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.
ROCKY ROAD CAKE
Years ago, I'd gone back to school at the local junior college, something that eventually took way longer than I'd anticipated: a few years here (with repeated classes), a couple of semesters there, until I finally graduated in 2002.
One of the classes that was required to graduate was a speech class. One week we had to give a demonstration speech. One of the students demonstrated how to make this cake. After her short demonstration, she passed out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
This recipe can also be found in my e-cookbook Off the Wall Cooking.
Ingredients
1 C chopped nuts
1 C raisins
1 C mini-marshmallows
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix with pudding
4 eggs
1 C mayonnaise
1 C water
Directions
Grease and flour 2 9” pans. Preheat oven to 350 degrees.
Mix first four ingredients in medium-size bowl.
In large bowl at low speed, mix cake mix, eggs, mayo and water until blended. Increase speed to medium and beat for 2 minutes. Stir the nut mixture into the cake batter, then pour into greased and floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
Ingredients
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Ingredients
Place ingredients in bowl and cream together. When cake is cool, ice. ENJOY!
Since today's Friday (yay!), here are six cake recipes to help you through the weekend, including Rocky Road Cake and Peanut Butter Chocolate Cake. Enjoy!
SLOW-COOKER CHOCOLATE LAVA CAKE
This yumminess is from Betty Crocker, and begins, "You make decadent look easy. Add this dessert recipe for Slow-Cooker Chocolate Lava Cake to your menu for an impressively rich dessert using Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix, pudding mix and chocolate chips. Slow-cooker lava cake cooks in about 3-1/2 hours in your slow cooker so you can set it, and forget it until you're craving dessert."
Prep Time: 15 minutes; Total Time: 3 hours 45 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
1 cup milk
1/2 cup vegetable oil
3 eggs
Topping
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
1 bag (11.5 oz) milk chocolate chips (2 cups)
Instructions
Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into slow cooker.
In medium bowl, beat pudding mix and 2 cups cold milk with whisk about 2 minutes or until thick. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 3 hours to 3 hours 30 minutes or until cake is set around edges but still soft in center. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 30 minutes. To serve, spoon warm cake from slow cooker. Store any remaining cake covered in refrigerator.
BETTER-THAN-ANYTHING CAKE
This is from Everyday Diabetic Recipes, and begins, "Sure, you've probably had a good cake, and maybe even a great cake, but have you ever had a Better-Than-Anything Cake? This make-ahead poke cake is moist, creamy, crunchy, chocolatey, and most importantly, diabetic-friendly!"
Cook Time: 25 minutes; Chill Time: 4 hours; Serves: 18; Serving Size: 1 (2-1/2 x 3-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Better-Than-Anything-Cake.
Ingredients
1 (16-ounce) package sugar-free chocolate cake mix
1-1/4 cup diet cola
2 (6-ounce) containers Boston cream pie yogurt, light
1/4 cup fat-free milk
1 teaspoon vanilla extract
1 (8-ounce) (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon chopped toffee bits candy
2 tablespoons fat-free, sugar-free caramel sauce
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, combine cake mix and soda; whisk until batter is smooth. Pour into baking dish.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool completely. Using the handle of a wooden spoon, poke about 30 holes over entire cake.
In a medium bowl, combine yogurt, milk, and vanilla; mix well. Pour mixture into holes. Evenly spread whipped topping over cake and sprinkle with toffee bits.
Cover and refrigerate 4 hours, or until ready to serve. Drizzle with caramel sauce just before serving.
LEMON-CREAM CHEESE DUMP CAKE
This yumminess is from Kimberly Holland at Southern Living, and begins, "This four-ingredient dump cake practically makes itself."
Active Time: 20 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/lemon-cream-cheese-dump-cake-1177123.
Ingredients
Cooking spray
2 (12.7-oz.) jars lemon curd (such as Bonne Maman)
1 (13.25- to 15.25-oz.) box yellow or butter cake mix, divided
1 (8-oz.) pkg. cream cheese, cut into 1/2-in. cubes
1/2 cup (4 oz.) cold unsalted butter, cut into very thin slices
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray. Gather all ingredients.
Spread lemon curd evenly in bottom of prepared dish.
Sprinkle half of the cake mix (about 1-1/3 cups) in an even layer over lemon curd.
Dot with cream cheese cubes in an even layer, and sprinkle with remaining half cake mix.
Top cake mix with butter slices, covering as much of cake mix as possible.
Bake in preheated oven until golden brown on top and bubbly around edges, about 40 minutes. Let cool at least 15 minutes before serving warm or let cool to room temperature before serving with ice cream.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2 to 2-1/2 hours (or HIGH for 1-1/2 to 1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
HOT PINK RASPBERRY AND CREAM CAKE
Here's a great recipe to try for New Year's Eve! It comes from Tablespoon's e-newsletter, and begins, “Create layers of luscious cream and cake with a tart punch of fresh raspberries.” Prep Time: 30 min; Total Time: 1 hr 40 min; makes 8 servings.
To view this online, along with a photo of this (!), click here.
Ingredients
1-1/4 cups Pillsbury BEST® Self-Rising Flour
2 eggs
1 cup Pillsbury™ Funfetti® Hot Pink Vanilla Flavored Frosting
3/4 cup sugar
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
2 cups fresh raspberries
Directions
Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray.
In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.
ROCKY ROAD CAKE
Years ago, I'd gone back to school at the local junior college, something that eventually took way longer than I'd anticipated: a few years here (with repeated classes), a couple of semesters there, until I finally graduated in 2002.
One of the classes that was required to graduate was a speech class. One week we had to give a demonstration speech. One of the students demonstrated how to make this cake. After her short demonstration, she passed out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
This recipe can also be found in my e-cookbook Off the Wall Cooking.
Ingredients
1 C chopped nuts
1 C raisins
1 C mini-marshmallows
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix with pudding
4 eggs
1 C mayonnaise
1 C water
Directions
Grease and flour 2 9” pans. Preheat oven to 350 degrees.
Mix first four ingredients in medium-size bowl.
In large bowl at low speed, mix cake mix, eggs, mayo and water until blended. Increase speed to medium and beat for 2 minutes. Stir the nut mixture into the cake batter, then pour into greased and floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
Ingredients
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Ingredients
Place ingredients in bowl and cream together. When cake is cool, ice. ENJOY!
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