Showing posts with label Cake.. Show all posts
Showing posts with label Cake.. Show all posts

Tuesday, March 27, 2012

Chocolate Caramel Crunch Cake

Do you like gooey, crunchy, chocolate cakes? If so, this one's for you! When I first saw this recipe last summer at One Perfect Bite, I bookmarked it. Recently, while turning all of my bookmarks into Pinterest pins, I revisited this recipe.

Not sure if the creators of this recipe (originally from Taste of Home) were going for low fat or not but seems that's the theme of this recipe. Low fat, maybe so but oh so delicious. This is one of those recipe where I can think of lots of variations, vanilla or lemon cake? mint cookies or another candy bar for the butterfingers. A quick and easy dessert that looks pretty enough to serve to dinner guests!




Chocolate Caramel Crunch Cake
Courtesy One Perfect Bite from Taste of Home Magazine

Ingredients:
1 package (18-1/4 ounces) devil's food cake mix
1-1/3 cups water
5 egg whites
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup fat-free caramel ice cream topping
5 fun-size Butterfinger candy bars, crushed
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions:
1) Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
2) Combine cake mix, water and egg whites in a largebowl and beat on medium speed for 2 minutes. Pour into prepared pan.
3) Bake for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
4) With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving. Yield: 18 servings.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Sunday, July 31, 2011

My Favorite Flourless Chocolate Cake - Chocolate With Francois

I think my first experience with flourless chocolate cake was twenty or so years ago when I worked with a girl who had gluten allergies. Unlike today, when it seems everyone has some sort of food allergy, no one had ever heard of someone being allergic to flour.

As I was preparing to make this recipe, I realized I didn't have the bottom for my 9" springform pan. I think I left it at my mother in laws when I made her a cheesecake for her birthday. I did some research on using an 8" for a 9" recipe. 10 cups for an 9" and 8 cups for an 8". Perfect, I can put the extra in my mini cheesecake pans and save the balance to serve for dessert when friends come over next weekend. When I poured the 8 cups into the cheesecake pan, I didn't feel like there was enough batter in the pan, so I added one more cup. In the end, I think I could have used it all since these cakes don't rise.

Watch your cooking time very closely, flourless cakes can be dry. I tasted the mini one on the day I made it. It was just okay, a little sticky and not as rich in chocolate as I would have liked. I froze the larger one for about a week. This resulted in the perfect flourless chocolate cake, moist and fudgy, like a decadent chocolate brownie. This recipe is a keeper. It's easy and can be made in advance, the perfect dessert to serve at a dinner party.


Joanne at Apple Crumbles is our host this month. You can find the recipe on her blog.

Thursday, April 28, 2011

Nana's Chocolate Cake - Revisited


As we approach Mother's Day, I am going to feature a couple of recipes from some of the great Mom's who have touched my life. Today's recipe, Nana's Chocolate Cake, is from my best friend's mother and my son's grandmother.

You can find the recipe and the original post here!

I am linking this to Foodie Friday at Designs by Gollum.

Thursday, March 31, 2011

Charlie's Afternoon Pudding Cake - CWF

If you've read my CWF posts over the past year or so, you know they've contained more failures than successes. This month's recipe, however, was actually what I would call EASY! This cake didn't have any unusual ingredients, take forever to make or require several days to assemble. I read the recipe a couple of times to make sure I hadn't missed anything.

I cut the recipe in half and used an oval pan I had purchased when I took my cake decorating classes. It was the perfect size for a half recipe and the oval shape is great for the Easter season!!!




The next time you're looking for a chocolate cake recipe, give this one a try. It's so decadent and did I mention easy to make? The cake has a dense, fudgey texture and is very chocolately. I think I may have baked mine a little too long, although it doesn't taste overbaked. What a perfect dessert for entertaining!

You'll find the recipe on Peggy's blog, Pantry Revisited. Thanks, Peggy for choosing such a fabulous recipe. This could be my favorite CWF recipe so far!!! If you'd like to see what the other CWF baker's did with this recipe you can find the links to their blogs here!