Cakes
Does any dessert say celebration better than cakes? I doubt it.
To that end, here are six cake recipes to help you through the day, including Secret Devilish Chocolate Cake and Slow-Cooker Ginger Cake. Enjoy!
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 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 GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
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.
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
PEACH DUMP CAKE
This is from Lena Abraham at Delish. For this yumminess, Lena wrote, "Summer is easily one of the busiest times of the year, and when you have a potluck every other night, the last thing you want to do is spend even more time in a hot kitchen. Introducing: the peach dump cake. With only three ingredients but endless flavor, this is the summer dessert that we come back to again and again."
Prep Time: 5 minutes; Total Time: 1 hour 5 minutes; Yield: 12 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a27973835/peach-dump-cake-recipe/.
Ingredients
Cooking spray
2 (15-oz.) cans sliced peaches in syrup
1 tsp. ground cinnamon
1 box yellow cake mix
3/4 cup (1-1/2 sticks) butter, very thinly sliced
Ice cream, for serving
Ingredients
Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray. Combine peaches along with syrup and cinnamon in prepared baking dish and stir to combine.
Pour cake mix over peaches in an even layer. Layer butter evenly on top.
Bake until fruit is bubbly and cake is cooked through, 50 to 55 minutes.
Serve with ice cream.
HEAVENLY CHOCOLATE CAKE
This yumminess is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
ook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 x 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed.
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
To that end, here are six cake recipes to help you through the day, including Secret Devilish Chocolate Cake and Slow-Cooker Ginger Cake. Enjoy!
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 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 GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
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.
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
PEACH DUMP CAKE
This is from Lena Abraham at Delish. For this yumminess, Lena wrote, "Summer is easily one of the busiest times of the year, and when you have a potluck every other night, the last thing you want to do is spend even more time in a hot kitchen. Introducing: the peach dump cake. With only three ingredients but endless flavor, this is the summer dessert that we come back to again and again."
Prep Time: 5 minutes; Total Time: 1 hour 5 minutes; Yield: 12 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a27973835/peach-dump-cake-recipe/.
Ingredients
Cooking spray
2 (15-oz.) cans sliced peaches in syrup
1 tsp. ground cinnamon
1 box yellow cake mix
3/4 cup (1-1/2 sticks) butter, very thinly sliced
Ice cream, for serving
Ingredients
Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray. Combine peaches along with syrup and cinnamon in prepared baking dish and stir to combine.
Pour cake mix over peaches in an even layer. Layer butter evenly on top.
Bake until fruit is bubbly and cake is cooked through, 50 to 55 minutes.
Serve with ice cream.
HEAVENLY CHOCOLATE CAKE
This yumminess is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
ook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 x 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed.
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
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