Tag Archives: cake

Molten Chocolate Lava Cakes


2 ounces dark chocolate or bittersweet baking chocolate (I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips)
1/4 cup unsalted butter (1/2 of 1 stick)
1/2 cup confectioners’ sugar
1 large egg + 1 egg yolk (discard white or save for another use)
3 tablespoons all-purpose flour
1 teaspoon instant espresso coffee granules, optional but recommended (doesn’t make cakes taste like coffee and serves to enhance the chocolate flavor)
ice cream for serving, optional but recommended
hot fudge for serving (homemade or storebought), optional but recommended


Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.

To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.

Add the sugar, egg, egg yolk, and whisk until smooth.

Add the flour, optional espresso granules, and stir until just combined; don’t overmix.

Pour batter into prepared ramekins, divided evenly.

Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.

Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.

Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.


Apple Pie Cake



1 cup Gold Medal all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter, cut into small pieces

Apple Mixture

6 apples, peeled, thinly sliced
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice


1 box Betty Crocker SuperMoist yellow cake mix
1 1/3 cups water
1/3 cup oil
3 eggs


Heat oven to 350F (325F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.

In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.

In another medium bowl, gently stir together Apple Mixture ingredients; set aside.

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.

Almost Heaven Cake


1 (18 1/4 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple
1 (1 ounce) package sugar-free instant vanilla pudding mix or 1 small regular instant vanilla pudding
1 (8 ounce) package cream cheese, softened
2 cups cold milk
1 (8 ounce) carton frozen whipped topping
1 cup finely chopped pecans


Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan.

While hot poke with skewer or chopstick and pour pineapple with the juice over the cake.

Mix the pudding, milk and cream cheese, beating until smooth. Spread over pineapple layer.

Spread whipped topping over top. Sprinkle with the nuts.


Pumpkin Roll


Pumpkin Cake Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2/3 cup pumpkin puree
optional: powdered sugar (to sprinkle on at the end)

Cream Cheese Filling Ingredients

1 (8 ounce) brick cream cheese, room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract


To Make the Pumpkin Roll

Preheat oven to 375 F.

Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl until combined.

In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.

Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)

Spread the batter evenly into prepared pan. Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

While the cake is cooling, make the cream cheese filling (see below).

Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.

Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice* and serve.

If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.

To Make the Cream Cheese Filling

Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

*If you want the cake to be pretty on the very ends, I recommend slicing off about 1/2-inch of the cake on both ends before serving. Then you’ll definitely see those pretty cream cheese swirls!

see video here:

Chocolate Peanut Butter Cupcakes

Makes 16 cupcakes


For the cupcakes:

1 Box Betty Crocker super moist milk chocolate cake mix
10 ounces plain seltzer or club soda, you may use flavored if you’d like
1 large egg
2 large egg whites
1 tbsp unsweetened cocoa powder
2 tbsp Hershey’s chocolate syrup
1 1/2 tbsp all-purpose flour
1/2 tsp baking powder
1 1/2 tsp vanilla extract

For the frosting:

1 14 ounce can fat free sweetened condensed milk
2-3 tbsp unsweetened cocoa powder
2 tbsp peanut butter — I used Skippy all natural
1 tsp vanilla extract
Around 8 tbsp water
4 tsp chopped peanuts — place them in a small Ziploc bag and roll them with a rolling pin or use a small saucepan to lightly smash the peanuts into little pieces


Preheat oven to 350 degrees. Place foil or paper liners in a muffin pan and mist with cooking spray (foil liners work better). Remember, we always bake one pan at a time, so have the second muffin pan ready with the remaining liners and have them sprayed.

In a large mixing bowl, combine the cake mix with seltzer and mix at low speed for about 30 seconds. Add remaining cupcake ingredients. Mix at medium speed for another minute or two.

With a rubber spatula, make sure all the dry ingredients are mixed from the bottom. Let batter sit for about 5 to 7 minutes.

After the short wait, mix gently just once. Fill your muffin cups with the batter. You should have enough for 16 cupcakes.

Bake the first batch for about 15 to 18 minutes. Turn pan around after about 8 minutes. Check to see if they are done by using a wooden skewer or toothpick. It should come out clean with dry to moist crumbs.

Place the pan on a cooling rack and let the cupcakes cool completely. Put the next pan in the oven and repeat the same as the first pan.

When the both pans are cooled. Start your frosting. In a small to medium nonstick saucepan, pour out the condensed milk (use a rubber spatula to get all the milk out) and add the water and cocoa powder. Cook over low heat until the mixture comes to a slight boil. Continue to stir (you don’t want burnt frosting). Let it boil just a little bit, and then remove from heat. Keep stirring. Add the vanilla extract. You should have a nice smooth consistency. If the frosting is too thick you can add a little more water and mix up again.

Let frosting cool down just a bit.

Place your cooled cupcakes on a serving plate and frost each one. You will have more than enough frosting for each cupcake.

Now sprinkle a few pieces of the peanuts on top of each cupcake while the frosting is still wet.

Ecstasy Cake


1 box Dark Chocolate Fudge cake
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 large tub Cool Whip
1 (8oz.) Heath milk chocolate toffee bits


Prepare and cook cake as directed on the box in a 9×13 pan. Let cool.

Take a drinking straw and poke holes close together all over the cake top. Slowly pour condensed milk over top of cake filling in the holes.

Repeat this step using the caramel topping.

Spread Cool Whip over the top and sprinkle toffee bits on top the Cool Whip.

Chill several hours or overnight.

Italian Love Cake


1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed


Preheat your oven to 350F and spray a 9×13 inch pan with nonstick spray.

In a large bowl, mix together your cake mix according to the directions on the box. Set aside.

In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.

* Author’s Note: The following directions are correct. The layers switch during the baking time!

Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.

Bake the cake at 350F for 1 hour. Remove from the oven and allow to cool completely before frosting.

Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.

Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.