Cake
Today's post deals with cake, and includes Secret Devilish Chocolate Cake and Rocky Road 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.
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. (Hooray!!!)
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!
SECRET DEVILISH CHOCOLATE CAKE
This is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
CAST IRON ORANGE CAKE
This is from Lisa Donovan at The New York Times cooking newsletter. For this yumminess, Lisa wrote, "This is an elegant version of an easy Sunday cake – one that can be made early in the morning for eating a warm slice right out of the oven with coffee, and then letting it sit on the counter to enjoy it as a snack cake as the week rolls along. It magically gets better and better each day. It is adapted from Paul Bertolli’s Bitter Orange Cake recipe in his masterpiece, “Cooking by Hand,” which uses blood oranges. Here, a humble navel orange is used for its friendly sweetness. Rubbing some zest into the sugar, adding fennel and vanilla and flexing the charms of its main character ingredient (the orange), this beautifully simple cake becomes a bit deeper in its character. Playing around a bit with the flour, replacing some of the all-purpose with a toasted chestnut flour or by adding a little semolina, as this recipe calls for, makes for a delightful play on flavor, texture and crumb."
Prep Time: 15 minutes; Cook Time: 35 minutes plus cooling; Total Time: 2 hours; Yield: 1 10-inch cake
This was featured in "An Orange Cake From a Revolutionary Chef," and can be viewed online at https://cooking.nytimes.com/recipes/1024773-cast-iron-orange-cake. While you're at it, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Cake
2 cups granulated sugar
2 navel oranges
2 teaspoons vanilla paste or vanilla extract
1/4 teaspoon fennel seeds, lightly toasted and coarsely ground (optional)
1/2 teaspoon plus a pinch kosher salt, such as Diamond Crystal
1 cup salted butter, at room temperature
2 medium or large egg yolks, at room temperature
2 cups all-purpose flour
1/4 cup/50 grams semolina flour (or another 1/4 cup all-purpose flour)
2 teaspoons baking powder
1/2 cup chopped toasted walnuts
Olive oil, for the pan
For the Buttermilk Chantilly Cream (optional)
3/4 cup heavy cream
1/2 tablespoon confectioners’ sugar
Pinch of kosher salt
1/4 cup whole buttermilk
Preparation
Make the cake: Place a 10-inch cast iron pan on the middle rack of the oven and heat the oven to 350 degrees while you prepare the batter.
Add sugar to the bowl of a stand mixer and finely zest one orange into it. Set the bowl aside and then trim a bit of the stem end off both oranges and discard. Cut oranges into 8 pieces and puree in a food processor or blender, scraping the bowl as needed. You need 1-1/2 cups puree; set aside.
To the stand mixer bowl, add vanilla, fennel seeds (if using) and a pinch of salt. Rub ingredients together vigorously with your hands and fingers.
When sugar is fragrant, add butter and set the mixer to medium-high speed to cream until fluffy, about 5 minutes. Scrape down bowl and paddle, making sure you aren’t leaving any butter unattended.
Add egg yolks and beat on medium-high until well incorporated, 1 to 2 minutes more, remembering to scrape bowl and paddle as needed.
While wet ingredients are working in the mixer, prepare dry ingredients by whisking together flour, semolina, baking powder and salt.
Scrape butter mixture down from bowl and paddle. Give it a good stir to make sure the batter is well mixed. Return to the stand mixer, add the reserved 1-1/2 cups orange puree and slowly incorporate on medium-low speed, then turn to medium-high to blend well.
Starting on low speed, add dry ingredients, then increase speed to medium-high and eventually to high, scraping bowl and paddle all the livelong day, until batter is very well mixed.
Remove the bowl from the mixer and use your spatula to scrape and stir in the nuts, making sure they’re well combined.
Remove the hot skillet from the oven, brush with a generous amount of olive oil and spread batter in the hot pan. It should sizzle and will get a nice, toasty caramelized bottom during baking.
Bake for 35 to 45 minutes. The cake should be set in the middle and golden brown on top. You can use a cake tester if you have one; it should come out clean. This cake can be eaten on its own warm out of the oven after sitting for a little over 30 minutes.
If you’d like, make the cream: Using a stand mixer with the whisk attachment or a hand mixer, beat heavy cream in a large bowl, gradually adding sugar along with a pinch of salt until firm peaks form, 3 to 6 minutes. Add buttermilk and beat until billowy with soft peaks, about 1 minute. Serve immediately with slices of cooled cake, or chill in the refrigerator for up to 4 hours. If the cream separates a bit after sitting, gently beat the cream with a whisk (nothing electric here) just to recombine.
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.
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. (Hooray!!!)
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!
SECRET DEVILISH CHOCOLATE CAKE
This is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
CAST IRON ORANGE CAKE
This is from Lisa Donovan at The New York Times cooking newsletter. For this yumminess, Lisa wrote, "This is an elegant version of an easy Sunday cake – one that can be made early in the morning for eating a warm slice right out of the oven with coffee, and then letting it sit on the counter to enjoy it as a snack cake as the week rolls along. It magically gets better and better each day. It is adapted from Paul Bertolli’s Bitter Orange Cake recipe in his masterpiece, “Cooking by Hand,” which uses blood oranges. Here, a humble navel orange is used for its friendly sweetness. Rubbing some zest into the sugar, adding fennel and vanilla and flexing the charms of its main character ingredient (the orange), this beautifully simple cake becomes a bit deeper in its character. Playing around a bit with the flour, replacing some of the all-purpose with a toasted chestnut flour or by adding a little semolina, as this recipe calls for, makes for a delightful play on flavor, texture and crumb."
Prep Time: 15 minutes; Cook Time: 35 minutes plus cooling; Total Time: 2 hours; Yield: 1 10-inch cake
This was featured in "An Orange Cake From a Revolutionary Chef," and can be viewed online at https://cooking.nytimes.com/recipes/1024773-cast-iron-orange-cake. While you're at it, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Cake
2 cups granulated sugar
2 navel oranges
2 teaspoons vanilla paste or vanilla extract
1/4 teaspoon fennel seeds, lightly toasted and coarsely ground (optional)
1/2 teaspoon plus a pinch kosher salt, such as Diamond Crystal
1 cup salted butter, at room temperature
2 medium or large egg yolks, at room temperature
2 cups all-purpose flour
1/4 cup/50 grams semolina flour (or another 1/4 cup all-purpose flour)
2 teaspoons baking powder
1/2 cup chopped toasted walnuts
Olive oil, for the pan
For the Buttermilk Chantilly Cream (optional)
3/4 cup heavy cream
1/2 tablespoon confectioners’ sugar
Pinch of kosher salt
1/4 cup whole buttermilk
Preparation
Make the cake: Place a 10-inch cast iron pan on the middle rack of the oven and heat the oven to 350 degrees while you prepare the batter.
Add sugar to the bowl of a stand mixer and finely zest one orange into it. Set the bowl aside and then trim a bit of the stem end off both oranges and discard. Cut oranges into 8 pieces and puree in a food processor or blender, scraping the bowl as needed. You need 1-1/2 cups puree; set aside.
To the stand mixer bowl, add vanilla, fennel seeds (if using) and a pinch of salt. Rub ingredients together vigorously with your hands and fingers.
When sugar is fragrant, add butter and set the mixer to medium-high speed to cream until fluffy, about 5 minutes. Scrape down bowl and paddle, making sure you aren’t leaving any butter unattended.
Add egg yolks and beat on medium-high until well incorporated, 1 to 2 minutes more, remembering to scrape bowl and paddle as needed.
While wet ingredients are working in the mixer, prepare dry ingredients by whisking together flour, semolina, baking powder and salt.
Scrape butter mixture down from bowl and paddle. Give it a good stir to make sure the batter is well mixed. Return to the stand mixer, add the reserved 1-1/2 cups orange puree and slowly incorporate on medium-low speed, then turn to medium-high to blend well.
Starting on low speed, add dry ingredients, then increase speed to medium-high and eventually to high, scraping bowl and paddle all the livelong day, until batter is very well mixed.
Remove the bowl from the mixer and use your spatula to scrape and stir in the nuts, making sure they’re well combined.
Remove the hot skillet from the oven, brush with a generous amount of olive oil and spread batter in the hot pan. It should sizzle and will get a nice, toasty caramelized bottom during baking.
Bake for 35 to 45 minutes. The cake should be set in the middle and golden brown on top. You can use a cake tester if you have one; it should come out clean. This cake can be eaten on its own warm out of the oven after sitting for a little over 30 minutes.
If you’d like, make the cream: Using a stand mixer with the whisk attachment or a hand mixer, beat heavy cream in a large bowl, gradually adding sugar along with a pinch of salt until firm peaks form, 3 to 6 minutes. Add buttermilk and beat until billowy with soft peaks, about 1 minute. Serve immediately with slices of cooled cake, or chill in the refrigerator for up to 4 hours. If the cream separates a bit after sitting, gently beat the cream with a whisk (nothing electric here) just to recombine.
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