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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

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

Shamrock Parfaits…the unplanned dessert.

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Shamrock Parfaits!!!!These lovely layered St. Patty’s Day treats were supposed to be a cake…but ended up even better!

I am in the middle of the Navajo Nation without a Bundt cake pan.  That is how this tale begins.  I am almost 3 hours from a store that sells Bundt pans.  In my mind, I wanted to make a lovely bundt cake full of swirls of various shades of green, topped with melted Key Lime frosting.  SO- I did what any enterprising blogging girl would do- I ordered a pan on ebay, with free shipping.  It took a week, but once I got it I was ready to go!  I divided my cake mix into 4 parts and colored each part an increasingly darker shade of green and swirled the colors together in the pan.  After it baked, I tipped it out on a cake rack and…..Bundt Cake disaster!

Sadness.

I let the disaster cool and re-thought my recipe.  I brought my favorite little Weck jars with me, and I had some heavy cream to whip… how about parfaits!!

Shamrock Parfaits!!!Here’s the recipe: (printable version)

INGREDIENTS: (makes 10-12 small parfaits)

  • One boxed white cake mix (Plus water, oil and eggs to make according to box)
  • Green food coloring gel
  • One tub of Pillsbury Key Lime Frosting
  • 2 cups heavy whipping cream
  • 3 Tablespoons of powdered sugar

DIRECTIONS:

  • Make cake according to boxed mix, adding green food color to make batter green (you can make several shades of green if you want, but you don’t have to).
  • Bake as directed in any cake pan you want (lol!)
  • Allow cake to cool completely.
  • Put heavy cream and powdered sugar in a large mixing bowl and beat on high until cream is whipped and light, holding stiff peaks.
  • Take the lid and foil wrap off the tub of frosting, and heat in the microwave for 20-30 seconds.  Stir until it is a nice smooth liquid.
  • Assemble your parfaits by spooning a bit of frosting into each glass, followed by a bit of crumbled cake, followed by a dollop of whipped cream.  Repeat these layers until you are at the top.
  • End with a swirl of whipped cream and some sprinkles.
  • Enjoy!

Shamrock Parfait!!!My thoughts:  These ended up being the yummiest dessert!  I had a family over to visit that night and they gobbled up every last bit of it and loved it.  That key lime frosting is the BOMB!  Yum!  Anyway, thanks for joining me on my latest Navajo kitchen adventure!  Happy St. Patricks Day!!  ~rShamrock Parfaits!!!!Usually I give you another four recipes related to this one.  But today I leave you with one. These are seriously some of the best cupcakes I’ve ever made, and they are perfect for St. Patrick’s Day….just click on the photo and you’ll be magically transported to the yummy recipe.  I present:  Bailey’s Irish Cream Cupcakes….Enjoy!!!! ~r

Baileys Irish Cream Cupcakes

Andes Mint Layer Cake

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Andes Mint Layer Cake!

This rich chocolate cake has a huge layer of Andes Mint whipped filling and is drizzled with fudge topping.  The perfect chocolate dessert!

Tah Dah!!!  One last melted frosting recipe…for now…This one has yummy melted chocolate frosting inside and poured all over the top.  YUM!!!!!!

I love making this cake in various forms.  It is SO quick and easy to put together and everyone loves it! This time I added Andes mint candies for a refreshing mint twist to this recipe.  I think you will love it!! Andes Mint Cake!!

Here’s the recipe:  (printable version)

INGREDIENTS:

  • 1 boxed chocolate cake mix (with oil/eggs/water to make according to directions)
  • 2 packets of Dream Whip  (found near the jello/pudding boxes at the grocery)
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 3 tablespoons cocoa powder
  • 3 tablespoons powdered sugar
  • Andes Baking Chips 10 oz
  • 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, spray the pan with non-stick spray, and place it in the bottom of each pan so that the cake comes out easier).
  • Cool cakes completely on a wire rack and while they are cooling make your whipped filling:
  • 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)
  • Fold in Andes mint baking chips, saving aside a few for topping.
  • 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.
  • Sprinkle the remaining Andes Mint bits on top.
  • Refrigerate until serving, this will make the middle layer firm and easy to cut.

Andes Mint Cake!!!!

My thoughts:  I love this cake.  It is a beautiful dessert that is just so quick and easy to put together!

That creamy mint filling….oh my. I hope you get a chance to try it!  Enjoy!  ~r

Andes Mint cake!!!!

Other yummy chocolate treats here on easybaked:

Brownie Oreo Cookie CupGerman Chocolate PieRich Chocolate Ganache Mini CupcakesCaramel Fudge Brownies!!

Raspberry Lemon Drop Cakes

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Raspberry Lemon Drop Cakes!!
Moist yellow cake bowls filled with lemon and topped with whipped raspberry cream.  These are such a unique and flavorful dessert- you are going to love them!

This is recipe #2 in my tribute to melted frosting.  Last week we used a chocolate frosting and this week- lemon frosting.  The plan for this recipe was chocolate cake bowls with chocolate filling and raspberry cream.  I caught myself half-way through making a yellow cake mix before I remembered I wanted to do chocolate though.

I have a lot on my mind these days!

SO, I sat down and thought about what flavors are good with yellow cake mix and I already had a tub of lemon frosting…and here we go! It was a fortunate mistake, because these are delicious.  One of my new favorites!  I even ate one for breakfast, and with a cup of coffee?  Perfection!

Here’s the recipe:  (printable version)

INGREDIENTS:

  • 1 box of yellow cake mix (plus oil, water and eggs to make according to package)
  • 1 tub of lemon frosting
  • 1 packet of Dream Whip
  • 1/3 cup cold milk
  • 1 tablespoon of powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup of raspberry preserves (more or less, to taste)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make yellow cake mix according to package.
  • Grease 4 Wilton fillable mini cake pans, and fill each one about 2/3 full.  This will use about 1/2 of the batter- so you will fill these pans again once the 1st set is through baking.
  • Bake at 350F degrees for 20-30 minutes, until a toothpick inserted comes out clean.
  • Tip cakes onto a cake rack to cool.  Trim bottoms flat, if needed.
  • Spoon tub of frosting into a microwave safe bowl and heat in microwave for about 30 seconds.  Stir.
  • Spoon melted lemon frosting into each cake “cup”, filling each to the top.

Raspberry Lemondrop Cakes1

  • Place remaining frosting into a small zip top bag.
  • Place Dream Whip, milk, powered sugar and vanilla into a large mixing bowl and beat on high for about 2 minutes, until a thick, whipped consistency.
  • Fold raspberry preserves in, and place into a zip top bag that has been fitted with a decorator tip.
  • Pipe whipped topping on top of each cake.
  • Clip a small corner off the bag of remaining frosting and drizzle liberally over the top of each cake. 
  • Top with a fresh raspberry if desired.
  • Keep these chilled until serving- and ENJOY!!! 

Raspberry Lemondrop Cakes4c

My thoughts: I’m not kidding you– these are amazing!  If you don’t want to use the pans (they are a really fun addition to your kitchen though!) you could do a layer cake:  2 round cakes with lemon icing and whipped topping in the middle and lemon icing poured over the top- see my Chocolate Mousse Cake for how to assemble.  These are a must-try recipe!!!  SO easy with that melted frosting– love it!!!
Raspberry Lemon drop cakes!!

One more picture:

Raspberry Lemon drop cakes!!!!
Want some other ideas for those cute little pans?  Here’s a couple- just click on the picture to see the recipe!

Mini Filled Boston Cream Pies!Heath Bar crunch filled mini cake

Ruthanne news:  I don’t often post about my personal life here, because my goal is to just get yummy recipes to you without a ton of personal commentary.  When I really want to just see a recipe, I hate scrolling through 3 pages of of kids and dog stories first, so I promised myself that this site would be more about recipes than about me!!!

I have a few really exciting things going on that I wanted to share with you though~

First, Warner Press Publishing contacted me about making a boxed set of greeting cards from my recipes and photos.  These are available now in many Christian bookstores or on their site.  Click here to check them out!

Second, I have a cookbook for kids coming out this summer!  I’m so excited about this project- there’s nothing better than time in the kitchen with your kids!  Details to follow on this!

Third, I lost my job in genetics.  Our hospital can “no longer invest in expensive cutting edge technology due to the affordable care act”.  Thats a quote.  I struggled with what comes next and eventually (after much soul searching and prayer!) decided to move out to Arizona for the next 8 months to work alongside a church in the Navajo Nation.  I’m writing this blog from the comfort of a motel in Tucumcari, New Mexico.  I’ve driven about 1200 miles from home and I’m about 6 hours from my new home in Rough Rock Arizona.  My car is literally packed to the ceiling with things- about half of those things are supplies for baking, blogging and photography!  I’m hoping to continue creating and posting for all of you!

Many thanks to each of you for being a part of the easybaked community!  I’m incredibly glad you are along for this journey!  ~r

Sunset over New Mexico

Sunset over New Mexico

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