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Chocolate Strawberry Layer Cake!

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Chocolate Strawberry layer cake
Such an easy and refreshing dessert!  If you need something beautiful but quick, this is your recipe!

INGREDIENTS:

  • One boxed chocolate cake mix (with water, oil and eggs to make according to package)
  • One (8 oz) container of Cool Whip
  • One (7 oz) container of Jet Puffed Marshmallow fluff
  • One tub of ready-made chocolate frosting
  • About 25 ripe strawberries.

DIRECTIONS:

  • Make cake according to box and bake in 2-  8 or 9 inch round pans.
  • Cool cakes, trim off tops to level each cake and cut each cake into two layers
  • Mix Cool Whip and marshmallow fluff together until smooth.
  • Spoon frosting into bowl and heat for about 30 seconds in microwave.  Stir.  It should be a hot fudge consistency.
  • Wash and slice strawberries lengthwise (I used an egg slicer to make this easier).

Chocolate stawberry layer cake

  • Place one layer of cake on serving plate.  Spread with a bit of melted frosting and a bit of the cream mixture.
  • Place strawberries along the edge with points facing out.  Use small pieces to fill in the middle.

Chocolate strawberry layer cake

  • Do this with each layer and then top final layer with remaining cream and frosting.
  • Decorate as desired.
  • Keep refrigerated until serving.


Strawberry layer cakeMy thoughts:  I miss summer.  I’ve been craving strawberries and this yummy cake did the trick!  It is easy and delicious and you’ll impress everyone you serve it to!  Enjoy!!!  ~r

Other strawberry desserts you’ll love ~ click on the image to get to the recipe:

Chocolate Covered Strawberry CheesecakeStrawberry-Lemonade CakeStrawberry Cookies with Sweet Tart FrostingChocolate covered strawberry Cake roll!!

Frosty Pudding Pops

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Finish off the hot days of August with these creamy popsicles made with pudding!

INGREDIENTS:

  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1 box (4 servings, 3.9 oz)instant vanilla pudding
  • 3 cups of cold milk (divided)
  • 1 (8oz) container of Cool Whip topping (divided)
  • 12-14 popsicle or sucker sticks
  • 12-14 (3oz) paper disposable cups

DIRECTIONS:

  • Empty vanilla pudding into a mixing bowl and add 1 1/2c. of cold milk.
  • Beat on medium speed for 2 minutes.
  • Add 1/2 of Cool Whip to pudding and mix well.
  • Repeat this process with the chocolate pudding.
  • Place each mixture into separate  large zip-top bags and seal.
  • Clip a corner off of each bag and squeeze into cup in layers (tap cup on counter to flatten each layer before adding the next)
  • Freeze overnight.
  • Clip into the top of each cup with scissors and tear/peel cup away from frozen pudding pop.  
  • Serve and ENJOY!

My thoughts:  These are so easy to make and so yummy to eat!  I love how rich and creamy they are.  You could use any flavor of pudding.  My next batch will be chocolate with coconut!  Enjoy!!!

Mini Heath Bar Crunch Cakes

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These mini Chocolate cakes are filled with a creamy Heath Bar filling and covered in a chocolate glaze.

A few weeks ago I posted a Boston Cream Pie recipe using this fun little Mini Cake Pan.  Again, this recipe would work just fine as a regular cake with the cream as a filling between the layers and the glaze poured over the top– but I chose cute over practical and used these pans.  This is the second dessert I’ve done in them and they just turn out beautifully!  Here’s the recipe- it is an easy one!!!

Ingredients:

  • One chocolate cake mix (with oil, water and eggs to make according to box)
  • 2 c. Cool Whip Topping
  • 2 1/2 c. crushed Heath Bars
  • 2 c. semi sweet chocolate chips
  • 1 c. unsalted butter
  • 1 T. corn syrup

Directions:

  • Make glaze 1st:  Melt together chocolate chips, butter and corn syrup.   Place in fridge for at least one hour
  • Preheat oven to 350 degrees
  • Make cake mix according to box
  • Spoon  about 1/2 c. of batter into each Mini Cake Pan
  • Place on cookie sheet and bake at 350 degrees for 18-20 minutes
  • Tip baked cakes on to a cake rack and cool completely.
  • Repeat this process (one cake mix will make 4-5 complete cakes)
  • To make filling, combine Heath bars with Cool Whip topping.
  • Spoon filling in the cavity in each cake.

    • Tip one cake layer on to a second (keeping the fillings in the middle)
    • Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
    • Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
    • Sprinkle tops of each cake with remaining crushed Heath bars.
    • Chill until glaze is hard.

My thoughts:  I’m a huge fan of heath bars and chocolate together, so this was a dream dessert in my book!  I really like how the white filling is a “surprise” when you cut into the cake.  These are VERY easy to make and put together- my only dilemma was the glaze.  I tried it with the Boston cream Pie recipe and struggled with it then, but it was SO YUMMY that I used it again here.  I didn’t get the smooth finish I was hoping for…sigh.  If any of you have a good smooth glaze that you use– please share!!!!  Enjoy!!! -r

NOTE:  This recipe will be automatically posted for me as I will be out of the country for a few weeks.  I will be unable to answer your questions or respond to your comments during this time– my apologies ahead of time!  I will catch up with all of you when I return!  -r



Strawberry Lemonade Layer Cake!!

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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!

Strawberry layer cakeStrawberry Cookies with Sweet Tart FrostingStrawberry Lemonade Cupcakes!!!!Chocolate covered strawberry Cake roll!!

Confetti Cups!!!

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Chewy “confetti” cookie cups are filled to overflowing with a tart blue raspberry lemonade cream. This is a kid-friendly, fun recipe that can double as a refreshing summer dessert for all ages!
INGREDIENTS:
  • 1 tube (18 oz.) of Pillsbury refrigerated sugar cookie dough
  • 2  1/2 cups of Fruit Loops
  • 8 oz. of PHILADELPHIA cream cheese (room temp)
  • 1 packet (0.23oz.) of Kool-Aid (Ice Blue Raspberry Lemonade)
  • 2 cups of Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
DIRECTIONS:
  • Preheat oven to 350 degrees
  • Place 2 cups of Fruit Loops in a zip-top bag and roll then into crumbs using a rolling pin.
  • Place cookie dough into a mixing bowl and add Fruit Loop crumbs.  Using hands, mix together until well-blended.
  • Scoop cookie dough into a greased muffin tin, evenly dividing the dough between all 12 cups.
  • Bake cookie dough at 350 degrees for 12 minutes (or until browned around edges).
  • Remove from oven and allow cookies to sit in pan and firm up for about 3-5 minutes.
  • Run a small knife around the edges of each cup before popping it out and putting it on a plate.
  • Using a mini-tart shaper or the end of a wooden spoon, press the center of each cookie in to form a cup.
  • Chill cups until they are no longer warm to the touch (about 10 minutes)
  • For filling:  Cream together cream cheese and Kool-Aid until completely blended.
  • Add Marshmallow Creme and mix thoroughly.
  • Add 1 cup of Cool Whip and mix until smooth and creamy.
  • Place filling in a large zip-top bag and clip a corner.
  • Pipe filling evenly into each cookie cup.
  • Place about 1 c. of Cool Whip into a zip-top bag, clip a corner and pipe this on top of the filling.
  • Crush remaining 1/2 cup of Fruit Loops and sprinkle over the top.
  • Serve immediately or freeze and serve chilled.
My thoughts:  After making my Fruit Loop Pie for Real Women of Philadelphia and realizing that I couldn’t enter it into the contest because of the length of time required for the filling to set up I obsessed over how to make it work so I could use this filling (it is SO incredibly good!!!!!)  I knew the filling would work great in a cup and incorporating the cookie dough makes it quick and easy…I think I like these better than the original Fruit Loop Pie crust!  Individual desserts are just so fun!  ENJOY!!!


Fruit Loop Pie!!!

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Don’t wrinkle your nose at the name- this tart cream filling is perfectly balanced by a sweet fruity crust. Let your inner child rejoice– its FRUIT LOOPS in a PIE!!!!

INGREDIENTS:

Crust:

  • 3c. of crushed Fruit Loops (crush before you measure)
  • 1/2c. butter (melted)
  • 1/2c. sugar

Pie:

  • 8oz. Philadelphia Cream Cheese
  • 1 (0.22 oz.) packet Kool Aid- Ice Blue Raspberry Lemonade flavor
  • 2c. marshmallow fluff
  • 8 oz. Cool Whip (refrigerator temp).

DIRECTIONS:

  • Mix together Fruit Loops, butter and sugar.
  • Press mixture into an ungreased 9 inch pie plate.
  • Bake at 350 degrees for 10 minutes.
  • Cool completely.
  • Cream together Kool Aid and Philadelphia Cream Cheese
  • Add Marshmallow fluff and blend well.
  • Fold in 1c. of Cool Whip.
  • Spoon into cooled crust
  • Top with remaining Cool Whip
  • Sprinkle Fruit Loops over the top
  • Freeze for at least 2 hours.
  • Serve chilled.

My thoughts:  This recipe has been simmering in the back of my mind ever since I made my raspberry lemonade truffles for RWOP a few weeks ago.  Adding Kool Aid to Cream Cheese…using fun cereal as a crust…finally I just did it.  It won’t qualify for the contest as it really needs some time in the freezer to set properly– NOT within the one hour time limit!  What a fun and refreshing dessert this turned out to be– I hope you try it and love it!!  -r

This recipe was shared on these wonderful blogs:


Cinnamon Cheesecake Sundaes

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Crispy shells covered in melted cinnamon and sugar hold a surprise- a rich and creamy cheesecake filling covered with your favorite sundae toppings!

INGREDIENTS:

  • 12 wonton wrappers
  • 1 c. sugar (divided)
  • 1 tsp cinnamon
  • cooking spray
  • 1 (8oz) package of Philadelphia Cream Cheese
  • 1 tsp. vanilla
  • 1 (8 oz) tub of Cool Whip
  • chocolate sundae topping (or any flavor you like!)
  • rainbow sprinkles 🙂

DIRECTIONS:

  • CUPS: Lay 12 wonton wrappers out on a flat surface
  • Spray both front and back sides of wrappers with cooking spray.
  • Mix 1/2 c. sugar with the cinnamon
  • Carefully coat each wonton wrapper in sugar and cinnamon on both sides.
  • Poke the wrapper down into a muffin cup that has also been sprayed with cooking spray.
  • Bake wrappers at 350 degrees for 6-8 minutes (check often) until golden brown on edges.
  • Remove from muffin tin and allow to cool on a plate.
  • FILLING:  Mix Philadelphia Cream Cheese with remaining 1/2 c. sugar until well blended
  • Add vanilla and blend well.
  • Stir in 1/2 of a container of Cool Whip and stir until smooth.
  • When cups are cool, spoon filling evenly into each cup (I used a Small Cookie Scoop to get the “ice cream” look)
  • Top with chocolate or other toppings.
  • Pipe or spoon remaining Cool Whip on the top and then decorate with sprinkles.
  • ENJOY!

Serves: 12

 

My thoughts:

I created this recipe for the 2011 Real women of Philadelphia cooking contest.  I love the challenge of these contests- they make me think outside the box!  I’ve made this recipe 3 times now and it turns out perfect every time.  What a fun little dessert!  Hope you get a chance to try it out and make the people in your life smile 🙂

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