Category Archives: Cakes

Chocolate Mousse Cake

Posted on January 17, 2012 by Ruthanne

This wonderful cake recipe is courtesy of my Uncle John. He has made this cake for family gatherings for years now and it is one of my favorites. I think I’d have tried it sooner if I’d known how EASY it is. There’s nothing better than a really easy dessert that looks this fancy!

INGREDIENTS:

1 boxed chocolate cake mix- I like Duncan Hines! (with oil/eggs/water to make according to directions)
2 packets of Dream Whip (I’d never heard of this– it comes in a box and was near the jello/pudding boxes at the grocery. There are 4 packets per box, and if you order them in a 6-pack at Amazon they are much cheaper than in the store.)
3/4 c. milk
1 t. vanilla
3T. cocoa powder
3T. powdered sugar
one container of pre-made chocolate frosting.

DIRECTIONS:

Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit and place it in the bottom of each pan so that it comes out easier).
Cool cakes completely on a wire rack and while they are cooling make your mousse.
Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
Using a mixer, beat until stiff peaks form (3-4 minutes)
Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave. Heat until frosting is melted into a hot fudge consistency.
Use a large serrated knife to level your two cakes.
Place 1st cake on serving plate, leveled edge up.
Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
Refrigerate until serving.

My thoughts: WHO KNEW you could melt frosting and make such a wonderful fudge-like topping? Learn something new every day. Uncle John sometimes adds peppermint extract to the mousse– so yummy– and I had the thought while I was making this that a layer of raspberry preserves somewhere in the middle would be amazing. I think you will just love this mousse. It is so creamy and flavorful.

If you live in Africa and cant find Dream Whip PLEASE don’t ask me what to substitute– I have no idea what this stuff is…it’s MAGIC 🙂 and I love it!

Curiosity got he better of me…. here’s what Dream Whip is: click here (I still think it’s magic.)

Enjoy this recipe friends! Thanks for the inspiration Uncle John!!! -r

28 Comments

Posted in Cakes, Easy recipes and tagged baking, chocolate, chocolate ganache, cocoa, dessert, dream whip, easy dessert, fancy dessert, layer cake, melted frosting, mousse. Bookmark the permalink.

Favorites of 2011 and Happy Birthday to me!!!

Posted on December 31, 2011 by Ruthanne

It’s the last day of 2011. This year I started a blog (!!) and met all of you– what a fun year!

Easybaked began in March at the urging of many friends…. since then I have become a fan of many of your blogs and marveled at your creative recipes, beautiful photos and funny stories.

It is also my birthday this week, and in pursuit of the perfect birthday dessert I decided to take a trip down memory lane through some of my favorite recipes, photos and blogs this year.

Here we go: my best from 2012:

Greg from Rufus’ Food and Spirits Guide has encouraged me from almost day one of starting this blog- although we’ve never met, its been fun to share blogs! Here’s one of his posts that I tried and loved: Butterfinger Cookies!

Aimee from Clever Muffin cracks me up! When I met her she was living in London (so cool) and now she has moved back to Australia (even cooler!) Her yummy muffin recipes are great- but her sense of humor is even better– this is a blog worth following for sure!! Here’s her Chocolate Chip Yogurt Muffins:

Christine from Angry Cherry is from Canada– and she’s a pastry chef in training (jealous!) she makes beautiful things with ingredients I’ve never heard of, but I love how adventurous she is in pursuing her dreams. Red Wine Truffle Cake from her:

Since I’m addicted to photography these days, I am drawn to blogs with jaw-dropping photography. My favorite is Bravetart (plus, WHAT a fun name!) The recipes are from Stella, a pastry chef and the photography is done by a variety of friends who are professional food photographers (dream…..!) I just stare at the photographs and try to understand the angles and lighting….I really need to take a class. In any case, here is her version of Red Velvet Cake (please come to my house and make this for my birthday….!)

My favorite cake decorators are the Davis sisters (and mom). They have taken a hobby and turned it into a serious business and FUN blog- Happily Ever After Cakes!! I am amazed by how many different types of cakes and cupcakes they are willing to try. Here’s one of my favorites (I want to live on this cake!) a day at the beach (yes…this is a CAKE!)

I’m sneaking a favorite non-food blog into the lineup: this blog is one of my favorite sources of inspiration and encouragement. A good friend of mine is a chaplain with the military. He’s deployed right now and shares his thoughts on a blog called Devos by Chaps….love it!

Last, but certainly not least is the cake I would choose to have on my birthday if someone else would make it…Its from The Art of Dessert and I think the picture speaks for itself…wow. Let me present: Chocolate Wasted Cake:

so….birthday cake….

I also went through the archive of all the recipes created on easybaked this year. The one recipe I couldn’t get out of my head (I think because I wish it was summer out!) was Strawberry Lemonade Layer Cake. A summer cake for a cold January birthday— perfect! I tweaked the frosting recipe just a bit to make it thicker so that it would be more of a frosting than just a filling…and I LOVE it!! Its light, whipped, very spreadable and tart with lemon — perfect!

Here’s the recipe (tweaked) or if you want the original just click here.

INGREDIENTS:

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring (as desired for color)
1- 7oz. container Jet-Puffed Marshmallow Creme
1/3 c. powdered sugar
8 oz. Cool Whip Topping
Rainbow sugar crystals

DIRECTIONS:

Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Beat marshmallow creme and powdered sugar in and then fold in Cool Whip until completely smooth.
Cut each cake layer in half.
Alternating layers of cake with layers of frosting, assemble cake.
Cover top and sides with frosting.
Refrigerate and serve chilled. Sprinkle with colored sugar just before serving.

A light and refreshing dessert after all the heavy holiday treats– perfect!

Thanks for sharing all of your fun recipes and stories with me this year— looking forward to sharing 2012 together!

Happy New Year!

Other favorite desserts on Easybaked~ just click the picture to get the recipe!

37 Comments

Posted in Cakes and tagged baking, best birthday cake, birthday, cake, dessert, layer cake, strawberry, strawberry cake with lemon frosting, strawberry lemonade, summer dessert. Bookmark the permalink.

Sweet Tart and Pixy Stix Cake!

Posted on October 31, 2011 by Ruthanne

Wondering what to do with all that Halloween Candy? Have some fun with it and make this candy-filled cake! The cake is marbled with Pixy Stix dust and the frosting is made of crushed Sweet Tarts and Smarties. BRING ON THE SUGAR!!!! The finished cake is sweet and tart and SO much fun!

INGREDIENTS:

1 boxed white cake mix (plus the eggs, water and oil needed to make it according to package)
8 Pixy Stix candies
3-4 cups of powdered sugar
1 c. margarine
1-3 T. heavy whipping cream
Food coloring gels
about 1 c. of crushed Sweet Tarts and or Smarties (I think Bottlecaps or even Spree would work in this recipe as well)

DIRECTIONS:

Cake:

Preheat oven to 350 degrees.
Spray 2 eight or nine inch round pans with cooking spray.
Place a piece of parchment paper (cut to size) in the bottom of each pan and spray again.
Make cake mix according to package.
Pour about 1 c. of cake mix into each pan.
Sprinkle contents of 4 Pixy Stix over cakes (dividing equally)
Pixie Stix dust sprinkled over cake batter-- FUN!

***note: blue and purple will show up the best in the baked cake, red and orange are very pale***
Use a knife to swirl colors together
Add the rest of the cake mix over the top (dividing equally) and repeat the Pixy Stix sprinkling and swirling.
Bake cakes at 350 for 30-35 minutes (use your cake mix directions as a guide and check often)
Cool cakes in pan over a wire rack.
When cool, tip pan over onto wire rack and remove parchment paper.
Use a serrated knife to make each layer level.

Frosting:

Cream together the powdered sugar and margarine in a large bowl.
Beat on high for about 3 minutes (I used a whisk attachment).
Add cream and beat for about another minute until a thick spreading consistency.
Crush candies in a small food chopper or processor.
Add crushed candies (and all the ensuing sugar dust!) to the frosting and fold it in.
Add any food coloring you want to make frosting a desired shade. (On its own the mix of candy colors make the frosting a terrible shade of gray). Adjust consistency if needed with powdered sugar.
Frost the cooled cake and decorate with remaining candies.

My thoughts: I was expecting an overpoweringly sweeeeeeeet cake. Not so– the cake has a wonderful tangy taste and the frosting balances it perfectly with sweet fruity fluff. Your kids are going to FLIP over this recipe– they might even let you take some of their candy to make it! Happy Sugar High to YOU!!! -r

39 Comments

Posted in Cakes and tagged cake, cakes for kids fun dessert, candy, dessert, leftover candy, marbled cake, pixy stix, smarties, sweet tarts. Bookmark the permalink.

Pumpkin Roll

Posted on October 15, 2011 by Ruthanne

This recipe is 100% mom. She has made this pumpkin roll for years- usually at Christmas. I hate (despise, loath) pumpkin in any edible form (I prefer them carved into jack-o-lanterns on the porch…). So this recipe is for all the people who say mom’s pumpkin roll is the MOST amazing dessert ever– I will take your word for it- I didn’t even lick the spoon!

INGREDIENTS:

Roll:

2/3 cups pumpkin
3 eggs
1 cup sugar
3/4 cup flour
1/2tsp. cinnamon
1 tsp. baking soda

Filling:

8 oz. brick of Philadelphia cream cheese (softened)
1 cup powdered sugar
1 tsp. vanilla
2 tsp. margarine

DIRECTIONS:

Grease a jelly roll pan. Put wax paper on bottom and grease the wax paper.
Preheat oven to 375 degrees.
Mix together all of the roll ingredients, adding the flour, cinnamon and soda last. Blend well.
Pour batter into pan over greased wax paper and spread evenly to all sides. Tap pan on counter to settle batter and get air bubbles to top.
Bake at 375 degrees for 15 minutes.
Remove from oven and immediately -with wax paper on- roll pumpkin cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.

Refrigerate for 1 hour.
While roll is chilling, make filling:
Cream together softened cream cheese and powdered sugar. Add vanilla and margarine and mix until smooth and creamy.
After one hour, remove roll and unroll it carefully.
Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*

Place this back in the refrigerator for about 4-6 hours minimum.
Sprinkle with powdered sugar or decorate as desired.
Before serving, slice into beautiful spirals! Enjoy!

My thoughts: Even though I’m not a fan of pumpkin, I AM a fan of desserts that make you say “wow” when you see them– this qualifies– I think its just so pretty and fun (and it is NOT hard to make!!!) Now if I could just make it chocolate instead of pumpkin…hmmm….. 🙂

15 Comments

Posted in Cakes and tagged cake roll, Cream Cheese, dessert, easy pumpkin roll, fall dessert, pumpkin, Pumpkin roll, sweets. Bookmark the permalink.

Ice Cream Cake!!!

Posted on September 2, 2011 by Ruthanne

Easy and yummy- this ice cream cake will serve a ton of people and they will be so surprised that you didn’t get it at the store! I just made it for a group of people and it easily served 18. Quick– before summer is over– bring on the ICE CREAM!!!

INGREDIENTS:

10-12 ice cream sandwiches (any flavor- I used cookies and cream ones)
2 half-gallon containers of ice cream (any flavor- pick ones that go well together!)- you will not use all of both flavors in this cake.
2 jars of hot fudge sauce at room temperature
1 package of Oreo cookies
1/2 tub of Cool Whip

DIRECTIONS:

Line the sides of a 9-Inch Springform Pan
with strips of parchment paper. Use non-stick spray to hold the strips in place.

Cut ice cream bars into 4 like this: (YUM!!)

Place the cut bars along the edge of the spring form pan like this:

Crush the Oreos in a plastic bag- or in a food processor.
Press 1/3 of the Oreo crumbs in the bottom of the pan.
Spoon both jars of fudge into a large sturdy ziplock bag. Clip the tip off and drizzle about 1/3 over the top.
Spoon softened ice cream (about 1/3 of tub) over layer. (I scoop ice cream into bowl and stir it until it’s smooth- like a thick shake– it’s easier to spread then.) Repeat twice, reserving a few cookie crumbs and a little fudge for decorating. (You will use one flavor of ice cream twice and one only once.)
Spoon Cool Whip over top, sprinkle with cookies and drizzle with fudge. Chill immediately overnight.
Before serving, remove outer ring of pan and peel away parchment paper. Allow cake to sit at room temperature for a few minutes so it is easier to cut.

ENJOY!!!

My thoughts: I love this recipe— I’ve made this cake many many times over the years- it is the perfect recipe for when you need to make something ahead of an event. WORK FAST!! Cut your ice cream sandwiches fast (I sometimes keep 1/2 of them in the freezer until the 1st half are cut) Have everything ready and put it together quickly and get it in the freezer. If you linger the ice cream will begin to drip from the bottom of the pan (which is still ok- just get it on a plate and into the freezer. ) You can freeze between layers if you want to take your time. I just throw it all together at once and YUM!!! Hope you enjoy this summer treat!

9 Comments

Posted in Cakes and tagged chocolate, dessert, fudge, ice cream, ice cream cake, ice cream dessert, layered dessert, summer dessert. Bookmark the permalink.

Medovnik Honey Cake

Posted on August 17, 2011 by Ruthanne

Finally- I took the time to try making this wonderful layered dessert from the Czech Republic. I had the most amazing piece of this dessert with my friend Angie on a terrace overlooking the city of Prague and decided then and there that I had to try making it. There are many recipes online for this cake and I think I read through them all- trying to pick one that I thought might duplicate the wonderful dessert I tried in Prague. The one I chose was from en.ptitchef.com and since I made quite a few changes to it, this recipe is mostly original.

INGREDIENTS:

For cake layers:

1cup of butter or margarine
3 eggs
1 1/2c. sugar
3 T. (dark!) honey
1 T. baking soda
3 c. flour

For fillings:

1 can sweetened condensed milk
1c. finely chopped walnuts (I used pecans- I like them better!)
2T. flour
1/2c. milk
1/4c. Crisco
1/4 c. butter or margarine
3/4c. sugar
1/2t. vanilla
pinch of salt

DIRECTIONS:

Cake:

Preheat oven to 350 degrees
Melt butter completely in microwave or over stove.
Whisk in eggs
Gradually add sugar, honey, baking soda and flour, mix until smooth.
Place sheets of parchment paper on baking sheets and trace circle around a cake pan (I used 8 inch and fit two per baking sheet)
Spoon batter into each circle and spread out thin until circle is filled- like a giant pancake- PAST the lines you traced.
Bake for 7-10 minutes until golden brown. Watch it closely as it goes from uncooked to golden very quickly.
Slide layers off sheet by pulling parchment paper onto a cool counter and allow layers to cool.
Repeat this until you have 6 layers.
Using a cake pan, cut each layer into a circle and pull away excess cake from edges (save this in a separate bowl). Gently peel away parchment paper from bottom of each layer as you assemble the cake.
Put excess cake edges into a food processor and chop into fine crumbs.

Fillings:

Combine sweetened condensed milk with finely chopped nuts (this is your 1st filling)
Cook 2T. flour and 1/2 c. milk together over stovetop until thick and smooth. Cool completely. Add Crisco, butter, sugar, vanilla and salt and whip this together until light and fluffy. (this is your second filling)

Assembling Cake:

Place one layer of cake on a serving plate.
Top with cream filling and spread to edges.
Place another layer of cake on top of cream filling.
Top with sweetened condensed milk/nut layer and spread to edges.
Repeat this until all cake layers are used. You should use all of cream filling and about 1/2 of condensed milk filling.
Spread remaining condensed milk/nut filling over top and sides of cake.
Press chopped cake crumbs into top and sides of cake.
Refrigerate and serve!

My thoughts: I wish I’d used dark honey – Prague Medovnik had a wonderful molasses flavor and it was a dark cake. I think a darker honey would help match this look and flavor. I like the cream filling (borrowed it from a cake recipe my grandma makes) but it doesn’t match the cream in the Prague cake well….further experimentation is needed 🙂 I will edit this post if I come up with a better filling. The filling in Prague was almost like the filling inside a Hostess Cupcake– if any of you have a recipe that comes close to this kind of cream filling let me know!! This is an incredibly UNIQUE cake. It got rave reviews among my friends and I loved it– I will definitely be making this again!

Medovnik in Prague

My version of Medovnik

40 Comments

Posted in Cakes and tagged cake, czech, czech honey cake, dessert, European dessert, honey, honey cake, honey cake recipe, layer cake, medovnik, sweets, unique dessert. medovnik recipe. Bookmark the permalink.

German Chocolate Disaster.

Posted on June 30, 2011 by Ruthanne

I like recipes— love them in fact! I usually prefer to create my own recipes, but once in awhile someone will recommend a recipe so highly that I simply have to try it. This was the case with this german chocolate cake. It is from allrecipes.com and you can click here to get the original recipe. The friend who recommended it (Spencer) is a chef and literally everything he makes is amazing– so here goes:

The cake is incredibly time consuming in my opinion….MUCH too time consuming for a blog called EASYbaked anyway 🙂 ….I made this crazy from-scratch cake and had all three pans stick (I should have added a circle of parchment paper to the bottoms….) and fall apart.

only two 1/2 layers were useable- saved the rest for a trifle

The recipe involves separating eggs and whipping into stiff peaks and melting german chocolate and adding buttermilk and cake flour…….yeah- buy a german chocolate cake mix– the cake was good- probably one of the best scratch cakes I’ve made- but it was not quick or easy….your call 🙂 . The icing, on the other hand, was TO DIE for! I will never buy German chocolate frosting again— easy and quick and soooooo good!! so….

INGREDIENTS:

1 German chocolate cake mix (with oil and water to make according to box) -or be brave and make it from scratch (it is really yummy)- remember the parchment paper!!!

FROSTING:
1c. sugar
1c. evaporated milk
1/2c. butter
3 egg yolks (beaten)
1 1/3c. flaked coconut
1c. finely chopped pecans.
1 t. vanilla extract

GANACHE:
1/4c. whipping cream
1/2c. semisweet chocolate chips

DIRECTIONS:

Prepare cake mix as directed, baking in two 8 or 9 inch round cake pans (or make cupcakes even— the star of this show is the icing!)

FROSTING : In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes).
Remove from heat and stir in pecans and coconut.
Chill until thick enough to spread.
Slice each cake in half, forming 2 layers.
Layer cake with icing.

GANACHE: Heat whipping cream in a small saucepan until bubbling at edges (about 30 seconds). Add chocolate chips, cover and allow to sit for 5 minutes. Stir until smooth. Pour over top of cake and allow this to drizzle down the sides.
ENJOY!!!

YUM!

This recipe was shared on these wonderful blogs:

11 Comments

Posted in Cakes and tagged cake, chocolate, coconut, dessert, german chocolate, german chocolate cake, layer cake, pecans. Bookmark the permalink.

Strawberry Lemonade Layer Cake!!

Posted on June 19, 2011 by Ruthanne

Moist strawberry cake layered with a rich lemonade cream filling. Introducing summer——on a plate!

INGREDIENTS:

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.

DIRECTIONS:

Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.

My thoughts: YUM!!!!! I’m a little obsessed with the filling I used in those confetti cups a few weeks back. This lemonade filling is similar- but has more Cool Whip to make it light and fluffy. I’ve never made a strawberry cake mix before– it is SO GOOD! I love that this recipe uses a cake mix- it makes it a VERY easy and quick recipe that looks so fancy and fun! I think you could drizzle some white chocolate over this and make it over-the-top fancy. I really hope you enjoy this recipe— I’ve gotta have a piece –ready….set….GO!

Want to see more pictures of this cake done as a birthday cake? The filling is made just a little thicker so that the entire cake can be frosted. Just click here. Enjoy!

4-17-12: I love it when people try recipes I’ve posted and take pictures of the process- check out how “Don’t fight the Apple” made this recipe into yummy jar cakes to send to her boyfriend overseas! Great idea!!

4-23-12: Or check out the tips and beautiful photos taken at Jam Hands.

Try some other fun strawberry desserts at Easybaked~ just click on an image to be taken to the recipe!

242 Comments

Posted in Cakes and tagged cake, cool whip, Cream Cheese, dessert, fresh fruit, layer cake, lemonade, marshmallow, strawberry, torte. Bookmark the permalink.

Turtle Upside-down Cake

Posted on May 16, 2011 by Ruthanne

Layers of chocolate cake, caramel, pecans and chocolate chips make this cake unique and DELICIOUS!!!

INGREDIENTS:

1 box of german chocolate cake mix
eggs, oil and water needed to make mix according to box
30 Kraft caramels (unwrapped)
8 oz. Philadelphia cream cheese
1c. chopped pecans
1c. semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees.
Coat sides and bottom of 9-Inch Springform Pan
with cooking spray and place a circle of parchment paper in the bottom.
Make cake mix as directed.
Scoop 1/2 of cake mix into bottom of pan and bake for 2o min.
While cake is baking, heat cream cheese in a saucepan over medium heat until smooth.
Add caramels and stir constantly until completely melted and smooth.
After 20 minutes, remove cake from oven. Pour nuts and chocolate chips over partially baked cake layer. Pour caramel over (this may sink slightly in the middle.)
Carefully scoop remaining cake mixture over the top, covering all of the caramel and bake for an additional 25-30 minutes (until center is firm and a cake tester comes out clean).
Remove from oven and run a knife around edges of pan.
Allow to set until cool.
Remove edges of pan and then turn over by setting serving plate on top of cake and flipping. Remove pan bottom and parchment paper.
Top with powdered sugar and caramel sauce if desired.
ENJOY!

My thoughts: I created this cake recipe thinking I could enter it into the RWOP contest (dessert week is coming!) It simply took too long to completely cook and set though (the contest has a one hour limit). I had to post it here for you all though because it was SO tasty! Enjoy!