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Category Archives: Cakes

Mud Pie!

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Mud Pie!

A layer of dense cake, topped with fudge, chocolate mousse and whipped cream. Yum.

Life is mud right now. At least if you live in the midwest and regularly walk a dog. My pup’s little white paws and belly are just caked in mud after every trip down our walking trail. There’s one kind of mud I don’t mind though- the edible kind!

Have you ever tried Mississippi Mud pie? I feel like there’s not an “official” recipe for this pie- sometimes pudding, sometimes marshmallow…I just put several things I love into an Oreo crust and called it mud. And it is delicious. I really think you’ll like it!

Mud Pie

Here’s how we did it: (printable recipe)

INGREDIENTS:

  • One pre-made Oreo crumb crust

Cake layer:

  • 1/2 bag of Nestle dark chocolate chips (this ends up being just a little less than 1 cup)
  • 2 egg yolks
  • 2 Tablespoons vanilla
  • 3 Tablespoons of heavy cream
  • 3 Tablespoons of powdered sugar

Fudge layer:

  • remaining 1/2 bag of Nestle dark chocolate chips (this ends up being just a little less than 1 cup)
  • 1/2 cup of heavy cream

Chocolate Mousse Layer:

  • 1 Packet of Dream Whip
  • 1/3 cup milk
  • 1/4 cup cocoa
  • 1/2 cup powdered sugar

White whipped topping:

  • 1 packet of Dream Whip
  • 1/2 cup milk

DIRECTIONS:

Cake Layer:

  • Unwrap Oreo crust and preheat oven to 350F degrees
  • Melt chocolate chips in the microwave in 30 second increments, stirring in between until smooth.
  • In a separate bowl combine eggs, cream, vanilla and powdered sugar.
  • Add cream mixture to chocolate and blend well.  Pour into crust and bake for 20 – 25 minutes until center is set. Cool completely.

Fudge Layer:

  • Melt remaining chocolate chips and cream together in microwave in 30 second increments, stirring between until melted and smooth.
  • Pour all but about 1/8 cup over cooled cake and allow this layer to firm up (I placed it in the refrigerator while I made the remaining 2 layers).
  • Pour remaining 1/8 cup into a small zip-top bag to use later for drizzle.

Chocolate Mousse Layer:

  • Add all ingredients to mixing bowl and beat on high for 3-4 minutes until light and fluffy.
  • Spoon on top of fudge layer and spread to edges.

Whipped topping:

  • Add all ingredients to mixing bowl and beat on high for 3-4 minutes until light and fluffy.
  • Spoon on top and spread to edges.
  • Take your small bag with 1/8 cup chocolate fudge filling (The one you set aside earlier), clip corner of bag and drizzle over the top. (I added a little shaved chocolate too)
  • Enjoy!

Mud Pie!

My thoughts: This is really as good as it looks…dense fudge bottom topped with the creamiest chocolate toppings. I usually eat that one bite I take off for a picture and give every bit of the rest away. But I ate the whole piece. Bad day for the diet, but a wonderful day to really savor this rich chocolate dessert. This is on my list of “must-make-again” recipes! I hope you get a chance to try it and enjoy it as much as I did!!!! Enjoy! ~r

Mud Pie!!!

Is chocolate the only way to do dessert in your house? Here are some other incredible chocolate treats from Easybaked~ just click on the photo to see the recipe!

Chocolate Mousse CakeTriple Chocolate Cheesecake 2Brownie Oreo Cookie CupGerman Chocolate Pie

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Caramel Turtle Bundt Cake

Turtle Bundt Cake

Swirls of caramel and chocolate cake, topped with caramel sauce and pecans, make this a beautiful and decadent dessert!

I love bundt cakes. They are just so pretty and fun to serve. This one is a combination of caramel and chocolate in a memorably beautiful and tasty display of yumminess!

Turtle Bundt3

This uses cake mixes and Kraft caramels, so it is a quick and easy dessert to put together, and it serves a ton of people, 14-16 at least.

Here’s how we made it: (printable recipe)

INGREDIENTS:

  • One box of chocolate cake mix (plus water, oil and eggs to make according to box)
  • One box of caramel cake mix- I use Duncan Hines- (plus water, oil and eggs to make according to box)
  • 32 Kraft Caramels (unwrapped)
  • 1 can (14 oz.) of sweetened condensed milk
  • 1 stick (1/2 cup) of butter
  • Whole Pecans (as many as you want to sprinkle on top)
  • Mini chocolate chips (as many as you want to sprinkle on top)
  • I also added some Kraft caramel bits as sprinkles because I had them and they sounded fun- those are the little round caramel bits you see in my photos.

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make up both cake mixes according to package.
  • Alternate pouring them into a well-greased bundt pan. Fill the pan only 3/4 full. You will have a little cake mix left at the end, since both mixes don’t fully fit in the pan.
  • Place on a cookie sheet (just in case of overflow) and bake for 40-50 minutes. A cake tester or skewer should come out clean when cake is fully baked.
  • Allow cake to cool for 5-10 minutes in pan, and then tip onto a wire cake rack to finish cooling.
  • While cake cools, make caramel.
  • Place unwrapped caramels into a medium saucepan with sweetened condensed milk and butter.
  • Heat on medium/high, stirring constantly, until caramels are completely melted and smooth.
  • Place cake on serving plate.
  • Pour caramel sauce over the bundt cake, allowing it to run down the sides.
  • Immediately sprinkle with nuts and chocolate chips. If you wait these will not stick to the caramel as it hardens.
  • Allow topping to cool and firm up before cutting.
  • Enjoy!

Turtle Bundt5

My thoughts: This is such a moist cake, and if you aren’t a big fan of frosting this is perfect- no frosting at all- just a soft caramel. It’s a perfect fancy dessert that is so quick to make, and fun to serve!

Turtle Bundt2

One more…

Turtle BundtOther yummy caramel desserts you’ll love (just click on photo to be taken to recipe):

Caramel Fudge Brownies!!Salted Caramel Cookie Cup!!!Dulce de Leche caramel sauce form a canAlfajores- Peruvian Caramel Cookie!

Raspberry Fudge Layer Cake

Raspberry Fudge Layer Cake1Layers of pound cake, chocolate and raspberry are sure you make your Valentine smile this year!

You know those desserts that look incredibly difficult and are super easy? This is one of those. The cake is simply a frozen pound cake sliced and stacked with chocolate and raspberries. Makes you smile, doesn’t it?

Raspberry Fudge Layer CakeHere’s how we made it: (printable recipe)

INGREDIENTS:

  • One frozen pound cake
  • 1 bag of semi-sweet chocolate chips
  • 1 cup of red raspberry jam
  • 1 cup of sliced red raspberries
  • 1 stick of butter
  • 1/2 cup of whipping cream

IMG_0147DIRECTIONS:

  • Remove pound cake from packaging and use a large serrated knife to slice it into 3 or 4 layers
  • Divide the bag of chocolate chips into 2 separate microwave-safe bowls.
  • Add the stick of butter to one, and the whipping cream to the other.
  • Melt each bowl of chocolate, one at a time, in the microwave, stirring every 30 seconds until melted and smooth.
  • Set aside the butter/chocolate glaze.
  • Lay the bottom layer of the pound cake on a baking rack set over a cookie sheet.
  • Spread chocolate/whipping cream mixture generously on the top of this layer and sprinkle with fresh raspberries.
  • On the “bottom” of the next layer, spread raspberry jam and then gently place (jam side down) on top of the raspberries.

IMG_0150IMG_0153IMG_0156

  • Repeat this process until all layers are used.
  • Refrigerate until layers firm up a little (10 minutes or so)
  • Pour remaining chocolate/butter glaze over the top and sides of cake, allowing excess to run through the baking rack and onto the cookie sheet below.
  • Refrigerate until glaze firms up.
  • Cut into slices and enjoy!!!

Raspberry Fudge Layer Cake5My thoughts: This is so easy. A tiny bit messy with all of that melted chocolate, but once it is made, it stores well for a couple of days and makes a beautiful layered dessert. I think you could fill these layers with so many different things for different times of the year. Yum. Enjoy!!! Happy Valentine’s Day! ~r

Raspberry Fudge Layer Cake3

Other fun (and creative!) Valentine’s treats, just click on a picture for the recipe:

White Chocolate Strawberry Cookies!!Chocolate covered strawberry Cake roll!!Frog Oreos!!Creamy cheesecake with sour cream topping

Chocolate Chip Cake

Chocolate Chip CakeThis delicious chocolate chip cake recipe is a tried-and-true family favorite and a go-to for a winning bake-off recipe!

This recipe is my grandma’s, but my mom made it a lot when I was growing up. She didn’t tell me her secret ingredients until I loved it too much to care that there were dates in it. Man, do I hate dates. I’m not sure what happens to them in this recipe though- they are magically transformed into chocolatey goodness that doesn’t resemble dates in the slightest!

Chocolate Chip CakeIt’s an ugly cake. I mean, it’s just a plain old chocolate cake, and it’s sweet enough without frosting. I was hoping my photos could adequately convey how delicious it is. My mom used to lay paper lace doilies on top, just before serving, and sprinkle it with powdered sugar. When she removed the paper lace it really was pretty. Plus it routinely won our church bake-offs each year… I love beautiful desserts, but for this one it truly is the inside that counts! Plus it is ridiculously easy to make.  Here’s how: (printable recipe)

INGREDIENTS:

  • 1 cup of pitted and chopped dates
  • 1 cup of hot water
  • 1 teaspoon of baking soda
  • 1 cup of margarine
  • 1 cup of sugar
  • 2 eggs
  • 1 3/4 cups of flour
  • 2 teaspoons of cocoa powder
  • 1 teaspoon of salt
  • 1 bag of semi-sweet chocolate chips (I used mini- chips because it was all I had- and they worked great!)

DIRECTIONS:

  • Preheat oven to 350F degrees and spray a cake pan with non-stick spray.
  • In a medium bowl, combine the dates, water and baking soda, and allow the dates to soak while you put the rest of the ingredients together.
  • Cream together margarine and sugar. Add eggs and blend together.
  • Add dry ingredients (except for chocolate chips) and blend well.
  • At the end, add date and water mixture. Blend well and add chocolate chips.
  • Pour into cake pan and bake 40-50 minutes, until a tooth pick inserted in the center comes out clean.
  • Enjoy!

Chocolate Chip CakeOur family recipe made me smile. Oleo (??) is margarine… and bake “til done” is nice too. Gotta love the way grandmas bake! This is my mom’s recipe card and she graciously added  “40 minutes” at some point in the history of making this cake for us.

Chocolate Chip Cake My thoughts: Well, I love this cake. It is so moist and sweet (probably from those dreaded dates!) and it genuinely doesn’t need frosting. (As a frosting addict, that is saying something!) This is SO easy to put together and it is great served warm with a little ice cream! Yum… I hope you get a chance to try it and make it one of your family favorites!  Enjoy! ~r

Chocolate Chip CakeOther family tried-and-true recipes~ just click on a picture to see the recipe:

Creamy cheesecake with sour cream toppingHeath Bar Ice Cream Dessert3Peanut Brittle!!Grandma's Chocolate Cream Cake

Need a fun and unique gift idea? Easybaked has adorable boxed sets of notecards. They have an Easybaked dessert photo on the front and a recipe on the back! The come in a cute box and the best part? They are ON SALE for Christmas, include free shipping and the site that is hosting them offers $10 off a $50 purchase! Enjoy!!! (Click on photo for more information)

Easybaked Card sale

Tepee Cupcakes!

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Tepee CupcakesThese adorable little tepees are filled with yummy chocolate cake and are sure to make everyone smile at YOUR Thanksgiving feast!

Since I spent 8 months on the Navajo Nation and learned to love their culture and traditions, I thought I’d skip the Pilgrim themes and go straight for the Indians this Thanksgiving. My first trip out to the reservation I wondered if Tepees were even used by the Navajo. They are- but only for special ceremonies. The Navajo traditionally lived in round or multi-sided structures called hogans.

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Here is a picture of a ceremonial tepee and of my friend Rod by his family’s hogan.

I had quite a time making these cute little desserts, but I hope that my experimenting will help you make this perfectly the 1st time! They really aren’t difficult once you figure out what the best system is! I will give you my recipe 1st (that’s what you’re here for, right??) But after the recipe I will share my trials and tribulations in the process!

Teepee4

Here’s how to make these cute little treats: (printable recipe)

INGREDIENTS:

  • 24 pointed ice cream cones
  • One boxed cake mix in chocolate (or any flavor you like!), plus water, oil and eggs to make according to box.
  • One bag (12 oz) of Wilton Candy Melts in dark chocolate.
  • Leaf sprinkles (at least one to two cups of them)
  • Straight pretzel sticks
  • DIRECTIONS:
    Cover the entire top of a large springform pan with aluminum foil, wrapping it around several times.
  • Use a small knife or scissors to make a tiny slit in the center.
  • Push the pointed tip of one ice cream cone through the slit until the tip rests on the inside bottom of the pan.
  • Repeat this with the rest of the cones (depending on the size of your pan you may need to bake these in two batches).

Baking pointed cones

  • Preheat oven to 350F degrees.
  • Make cake mix according to box, and spoon or pipe into cones, filling them about 2/3 full.
  • Bake at 350F degrees for about 15-20 minutes.
  • Allow them to cool before removing.

Ice cream cone cupcakes

  • Use a knife to cut the points off of each cone. I scored around the edge with the knife and then just snapped the tip off with my fingers.
  • Trim off tops of cupcakes to make a flat “bottom”
  • Melt candy melts in microwave in 30 second increments, stirring in between, until melted and smooth.
  • Dip the flat end of the cone into the chocolate, coating it completely.
  • Dip chocolate into a bowl filled with leaf sprinkles.
  • Set coated cone on parchment paper to harden up.
  • Place remaining chocolate into a small zip-top bag and clip a corner.
  • Pipe a bit of chocolate on the top of each tepee and then stick 3 pretzel sticks into the top.
  • After chocolate has hardened up, serve and enjoy!!!

Teepee cupcakeTeepee CupcakeTeepee Cupcake

Teepee cupcakesThe story behind the cupcakes:

These are the result of much experimenting. I saw a picture of tepee cupcakes on Pinterest and was intrigued by this idea, but I couldn’t imagine how you would bake cake batter into a pointed cup…? So I googled the idea and discovered that nobody really has any very good ideas for this…? I wondered if I could maybe cut the top point off 1st, stick the bottom into something like cookie dough and pipe batter in to bake upside down? I tried this with the following result:

Recipe fail!These really made the most beautiful exploding volcano-type effect in the oven. It was very entertaining, although not what I was hoping for!

Many sites recommended poking the cones into disposable tin foil pans, but they all said to watch them closely because they tip…and to be careful of the hot cake batter when righting them. Oh my. Not my sort of recipe. Sounds like one big mess in my oven!

Eventually I tried the foil and springform pan idea and it was not only easy but very sturdy. Nothing tipped even a tiny bit!

Teepee Cupcakes

My thoughts: YUM! These are just delicious and fairly easy to make once you know how to get those cupcakes baked. My only advice: make sure you cut enough off the top that all three of those pretzels fit into the opening. A few of mine were too tight, and I had to use the chocolate melts to cement them in place. I hope you have fun making these! I certainly did!  Enjoy!! ~r

Other fun fall recipes here on Easybaked (click on a photo to see the recipe):

Caramel Pecan CookiesPeanut butter Acorn Cookies!Honey cut-out cookiesPumpkin Pie Dip!

Kool Aid Pie!

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KoolAid PieWith a fruit cereal crust and sweet, creamy Kool Aid filling, this cake will have you and every child in your life asking for seconds!

This recipe is made in a springform pan- like a cheesecake. The crust is made of crushed Trix Cereal and I made my filling with watermelon Kool Aid.  It was perfect with the sweet crust and slightly tart filling.  The cool thing?  You can use ANY flavor of Kool Aid you want!  Blue Raspberry, Green Apple, Cherry, Grape, Strawberry….ANYTHING!

Kool Aid Cake!

So. Much. Fun!!!!!!!!!

Here’s how we made it: (for a printable recipe, click here)

INGREDIENTS:

  • 6 cups of Trix Cereal (crushed into about 3 cups)
  • 1 stick (1/2 cup) butter (melted)
  • 3 Tablespoons of sugar
  • 1 package (8 oz) of Philadelphia Cream Cheese (softened to room temperature)
  • 1 packet of Kool Aid drink mix (any flavor~ if you use a lemonade, add it to taste, as it will be more tart than the other flavors)
  • 1 (13 oz) jar of Jet-Puffed Marshmallow Creme
  • 1 tub (8 oz) of Cool Whip (thawed in refrigerator)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • In a large mixing bowl, combine crushed cereal, sugar and melted butter. Mix until well- combined,
  • Press into an un-greased, 8″ springform pan, pressing crumbs up sides and into bottom.
  • Bake at 350F degrees for 15-18 minutes.
  • Leave sides on pan, and cool completely.

Crushed CerealKool Aid Pie Cereal Crust!!

  • Make filling by creaming together the cream cheese with the Kool Aid. Add Kool Aid according to how much flavor, color and tartness you enjoy.  I added the whole packet, and YUM!
  • Mix in the entire container of Marshmallow Creme and blend well.
  • Fold in 1/2 of the Cool Whip until well blended.
  • Carefully spoon filling into cooled cereal crust, and very gently (as to not pick up crumbs of cereal), spread it to the edges.
  • Spoon remaining Cool Whip on top.
  • Store chilled, and just before serving remove sides of pan, and sprinkle extra cereal on top.

Kool Aid Pie with Cereal Crust!

My thoughts:  The only thing even a tiny bit hard about this recipe is pressing that crust into a springform pan.  The rest is just mixing and pouring.  So easy- but such a pretty and fun dessert.  The watermelon version I made got RAVE reviews and it was gone in one evening.  Almost everyone had seconds!  I wasn’t sure how well the watermelon flavor would go over, but it was so refreshing!  I loved it!  I hope you get a chance to try this easy summer recipe!  Enjoy!!! ~r

Kool Aid Pie!!!

 More recipes that kids will love:

Hamburger Cookie!Toxic Slime-filled Cupcakes!Ladybug Oreo Pops!Confetti Cake Filled with Candy

Tres Leches Layer Cake

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Tres Leches Cake!!!!

This traditional sponge cake is soaked in a vanilla 3-milk sauce and layered with dulce de leche.  Topped with whipped cream and fresh fruit, it is a light and refreshing dessert.

It’s nearly Cinco de Mayo time!  I first tried Tres Leches cake in Mexico.  I had taken a group from our church down to a tiny village in Sinaloa.  We had spent the week building, painting, doing electrical work and laying cement.  It was my birthday while I was there, and some of the ladies from the church made me a HUGE tres leches cake.  It was DELICIOUS!  When I asked for the recipe, they all looked at me funny and said- it’s tres leches cake..? (like everyone knows how to make that!!!)

Tres Leche Cake in MexicoSince then, I’ve tried this cake at other places in Mexico and in the states.  I’ve noticed that there are two kinds:  The firm, sweet and moist kind, and the dripping with milk kind.  I really don’t like the dripping with milk kind…that consistency is really gross to me- and cake should never be gross!

I researched lots of recipes, and discovered that there are two varieties: a butter based sponge cake and an egg based sponge cake.  The egg based one is the one I liked.  It soaks up all that yummy sauce and stays firm, while the other just sits in a puddle of sauce…YUCK!

Tres Leches Cake!!!!All of that said, this is an egg based recipe that I found on a lovely blog called Pati’s Mexican Table.  My research paid off- this was a FABULOUS cake!  Here’s the recipe: (printable version)

INGREDIENTS

Cake

  • 9 eggs, separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour

Vanilla Sauce:

  • 1 (14oz) can sweetened condensed milk (I used La Lechera brand)
  • 1 (12oz) can evaporated milk
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract

Topping/filling

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • fresh fruit for garnish
  • 1 (13.4 oz) can of La Lechera Dulce de Leche (or make your own here)

DIRECTIONS:

  • Preheat oven to 360F degrees and spray two 8 or 9 inch cake pans with non-stick spray.  Cut a circle out of parchment paper to place in the bottom of each pan to help these cakes come out of the pan cleanly.
  • Divide eggs into 2 bowls.  Put the egg whites into a large mixing bowl and the yolks into a medium bowl.
  • Beat the egg whites on medium-high until they form soft peaks.  Add sugar and beat on high until they form stiff peaks (this will take 4-5 minutes, depending on your mixer).
  • Beat the egg yolks on high for 5 to 6 minutes until they increase in volume and turn a creamy yellow.
  • Beat the vanilla into the egg yolks until combined.
  • Add the yolks to the whites and use a spatula or large spoon to gently fold them together.
  • Add flour and gently mix until completely combined.
  • Divide batter evenly between the 2 pans and bake for 20-25 minutes.  The tops should be golden and when a toothpick is inserted in the center, it should come out clean.
  • Cool completely, run a small knife around the edges and tip cakes over on a plate.  Remove parchment paper.
  • Make sauce by combining the 3 milks (condensed, evaporated and cream) together with the vanilla.
  • Poke (lots!) of holes in the top of each cake with a fork and carefully pour sauce over the top, dividing it evenly between the 2 cakes.
  • Place one cake on a serving plate, spread dulce de leche caramel over the top, stack second cake on top.
  • Make frosting by beating together the whipping cream and powdered sugar, until stiff peaks form.
  • Frost cake and serve with fresh fruit. Refrigerate until serving.

Tres Leches Cake with caramel and fruitMy thoughts:  I was so pleased with how yummy this cake was.  The sponge cake is very firm and easy to work with, even when it’s soaked with sauce.  You can make this in a 9×13 inch pan too- I just wanted the tall layer cake look~ and that caramel in the middle?  Oh my… take a look at my pictures- it partially soaks in to that bottom layer and gives it a rich caramel flavor.  I think you all are going to love this cake!!  I hope you get a chance to try it!!!  Enjoy!!!!  ~r

Tres Leches Cake!!!!Other cinco de Mayo recipe ideas:

Alfajores-- yummy dulce de leche filling!Confetti Cake Filled with CandyCreamy Mango Pops!Mexican Chocolate Milk

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