Chocolate Molten Lava Cake like Chili's

We have a couple of birthdays coming.  I am kind of hoping that someone will choose this as their birthday dessert.   About once every couple of months we will go to the restaurant and just order appetizers and then get this dessert.   So Yummy!

Chocolate Molten Lava Cake

Ingredients

1 Chocolate Cake Mix

1/4 cup vegetable oil

1 bag chocolate chips

1 small box instant chocolate pudding

1 1/4 cup water

Directions

I admit that I invested in one of those cute mini-fluted mold pans.   You don't have to get one of those, but I did after finding one at Bed, Bath and Beyond and having their coupon.   Before that I used my white ramekins to bake these.   This recipe makes 12 cakes individual cakes.   If you don't have either just make it in a muffin tin and you will have slightly smaller cakes. 

Coat your pan really well with a non-stick cooking spray.    Mix together all ingredients, but stir in chocolate chips.  Pour batter into your greased pans.  Bake at 350 degrees until set, but not overcooked.   You want them to be moist and delicious! 

You can serve them at this point with hot fudge, vanilla ice cream, whipped cream and a cherry. 

OR

You can freeze the cakes until you need them!

Oatmeal Cake with Coconut Pecan Frosting

Note:  Baking this cake is very safe for me.  I have no desire to eat it because I do not like coconut.  However, it makes my husband oh so happy!!

Oatmeal Cake with Coconut Pecan Frosting

Ingredients:
1/2 C quick cooking oatmeal
3/4 C boiling water
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening

Directions:
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:
3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Starbucks Lemon Loaf

Note:  Have you ever eaten Starbucks Lemon Loaf?   It is delicious.  Like lemonade goodness in a cake.   I was so excited when someone shared this recipe with me.   Now I can make their cake for less than what it cost to get a slice at Starbucks.   Yes!

STARBUCKS LEMON LOAF

Ingredients:
1 1/2 cup(s) flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup(s) sugar
2 TBS butter; Softened.
1 tsp vanilla
1 tsp lemon extract
1/3 cup(s) lemon juice
1/2 cup(s) oil

Lemon Icing Ingredients:
1 cup powdered sugar; Plus 1 Tablespoon.
2 TBS whole milk
1/2 tsp lemon extract

Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.  Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.   Pour wet ingredient into the dry ingredients and blend until smooth.  Add oil and mix well.  Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.  When the loaf is cool, remove it from pan and frost the top with the icing.  Let the icing set up before slicing.

Triple Chocolate Cake

Note:  Too much craziness.   Too much stress.   This calls for chocolate... LOTS of chocolate!

Triple Chocolate Cake

Ingredients
1 pkg Devil’s Food cake mix
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
1/4 cup oil
1 1/2 cup water

Directions:

Preheat oven to 350º.  Grease a bundt pan thoroughly.  Combine all ingredients with a mixer.

The batter will be slightly lumpy, but that is OK.  Pour batter into greased bundt pan and bake at 350 for 40-45 minutes.  Remove from pan immediately and allow to cool on a rack.  Dust with powdered sugar.

Store in an airtight container for up to 7 days in the refrigerator.

Caramel Cake

Note:  There is something so southern about a caramel cake.   Once you have tasted a really good caramel cake you kind of become a caramel cake snob.   I won't tell you my caramel cake is the best you will ever have, but there is rarely any left so I will say it is highly acceptable. 

Caramel Cake

Ingredients
1 cup whole milk
4 large egg whites, at room temperature
2 1/4 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream

Icing
3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream

Directions
Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.  In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.  In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.  Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.  Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes. Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

White Chip Pound Cake

Note:  We have a lot of things going and tons of company planned for the month of May.   To prepare I am doing some baking and putting it in the freezer so I will be prepared.    This cake is delicious by itself or served with some fruit on top.

White Chip Pound Cake

Directions
1 yellow cake mix (she uses the butter recipe and so did I)
3 eggs
1/2 cup of water
1/2 cup sugar
3/4 cup oil
1 cup sour cream
1 (3.5 ounce) small vanilla pudding mix
1 package white chocolate chips

Ingredients
Preheat oven to 350 degrees. Mix everything together leaving out the white chocolate chips. Gently fold in the chips.  Spray your bundt pan really well with PAM.  Bake for 50-55 minutes. Remove from pan after it has cooled for about 10-15 minutes.

Southern Praline Cake

Note:   The holidays call for something decadent and this Southern Praline Cake definitely fits the bill.

Southern Praline Cake

For the cake:

1 cup butter, softened
1 1/2 cups granulated sugar
1 cup light brown sugar, firmly packed
4 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
For praline icing:
3/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
4 large eggs yolks
1 large can (12 ounces) evaporated milk
2 teaspoons vanilla extract
2 cups chopped pecans

Directions
Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.  Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.  Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.  Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing. 

For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).  In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.   Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.

Chocolate Chip Coffee Cake

Note:    Go ahead and plan on baking a couple of these.     Whether you serve them as a sweet breakfast treat or as a snack with coffee to drop in guests, you will be glad you have a couple in the freezer!   

Chocolate Chip Coffee Cake

Ingredients
1 cup sugar
½ cup butter
2 s eggs
1 tsp. vanilla
2 cups flour
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup sour cream
1 cup mini semi-sweet chocolate chips

Topping
½ cup brown sugar
½ cup chopped walnuts
¼ cup flour
2 tbsp. cocoa
¼ cup butter
½ cup chocolate chips

Directions
Preheat oven at 350 F.

Beat sugar and butter until light and fluffy. Add eggs and beat well. Add vanilla. Combine flour, salt, baking soda, and baking powder. Add dry ingredients to egg mixture alternately with sour cream, mix on low speed only to combine. Add chocolate chips and mix until combined. Do not over mix as this toughens the cake.

Combine topping ingredients to form a crumbly mixture and sprinkle over batter.

Bake for 60 to 65 minutes.

Snickerdoodle Bundt Cake

Note:   Snickerdoodles are one of my favorite cookies.    Putting that delicious flavor into this bundt cake is the best of both worlds to me.   I hope to make several of these over the weekend and get them into the freezer to have for the holiday season!   YUMMY!

Snickerdoodle Bundt Cake

Ingredients
2 t ground cinnamon
1 C white sugar
2 1/2 C flour
1 t baking powder

1/2 t baking soda

1/2 t salt

1 C butter, softened

1 C sugar

1 C brown sugar

3 eggs at room temperature

2 t vanilla

1 C full-fat sour cream at room temperature 

Directions
In a small bowl, combine 1 C sugar and 2 t cinnamon. Mix it together well. Generously grease the inside of your bundt pan with shortening, or spray heavily with Pam Cooking Spray With Added Flour.  Gently dust the entire inside of your pan with the cinnamon sugar mixture. Be sure you get inside all the little nooks. You will most likely only use about 1/3 C of the mixture. Set aside the leftovers to use in the middle of the cake.

In a mixing bowl combine the flour, baking powder, baking soda and salt. Set the good little mixture aside for later.  In a Kitchen Aid mixer or using hand held beaters beat the softened butter on medium speed for 1 minute. Add the white sugar and mix for 3 minutes. Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.  Add the eggs one at a time, mixing for a full minute after each one.

Stir in the vanilla.  Grab your good little dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.  Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.

Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.  Cool for 10 minutes, then invert onto a wire rack to cool completely.

Brown Yummy Cake

Brown Yummy Cake

Ingredients
18-1/2 oz. pkg. white cake mix
3.4-oz. pkg. instant vanilla pudding mix
2 eggs, beaten
2 c. milk
3/4 c. brown sugar, packed
3/4 c. semi-sweet chocolate chips

Directions

In a large bowl, stir together dry cake and pudding mixes, eggs and milk. Pour batter into a greased 13"x9" baking pan. Sprinkle brown sugar and chocolate chips over batter. Bake at 375 degrees for 30 to 35 minutes, until cake tests done. Makes 12 servings.

Funnel Cakes

Note:  It is almost time for the MS State Fair.  That means everyone's favorite:  the food.  

Funnel Cakes

Ingredients
1-1/3 c. all-purpose flour
2 T. sugar
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 egg
3/4 c. milk
oil for deep-frying
Garnish: powdered sugar

Directions

Sift flour, sugar, baking soda, baking powder and salt together; set aside. Mix egg and milk together; add to flour mixture. Stir until batter is smooth. Pour oil into a deep skillet to a depth of one inch; heat oil over medium heat to 375 degrees on a candy thermometer. Holding a finger over the spout of a funnel, pour 1/4 cup batter into the funnel. Release your finger and allow batter to flow into the hot oil, spiraling batter to form cake. Fry for 2 minutes on each side or until golden brown; drain and sprinkle with powdered sugar. Makes 6 funnel cakes.

Upside Down Pecan Cake

Note:   We have so many friends who have had babies, surgeries and loss.  This is a good quick recipe that allows you to take something over to people who are needing help with food.   It works well as a breakfast cake or dessert.

Upside Down Pecan Cake.

Ingredients
3/4 c. butter, melted
1 c. brown sugar, packed
2 c. pecan pieces
1/4 c. corn syrup
18-1/4 oz. pkg. yellow cake mix

Directions

Combine first 4 ingredients; divide and spread equally into 2 greased and floured 9"x5" loaf pans. Set aside. Prepare cake mix according to package directions using 2 tablespoons less water; divide and pour equally into loaf pans. Bake at 275 degrees for 60 minutes or until a toothpick inserted in center tests clean. Carefully invert pans immediately onto rimmed serving plates. Let stand for 2 minutes; remove pans. Slice and serve warm. Makes 16 servings.

Butterfinger Cake

Note:   Big Guy is going to turn 14 next week.  *sniff sniff*    He is going to be starting high school. *sob sob*   I just can't believe that my sweet boy is growing up so fast.     Each day with him is so precious to me.     He absolute favorite candy bar is a Butterfinger.   He can't eat them very often because of his stomach issues, but I am going to make this Butterfinger Cake as a special treat for his birthday.

Butterfinger Cake

Ingredients

Yellow cake mix
1 can sweetened condensed milk
1 jar caramel topping
3-4 Butterfinger candy bars, crushed
Cool Whip
1 Butterfinger, crushed

Directions

Bake the cake mix according to the package. While hot - poke holes all over it with the end of a wooden spoon. Mix together the sweet milk and caramel and pour over cake. Scatter crushed Butterfingers on top. Allow to cool and refrigerate. Once completely cool - top with cool whip.   Sprinkle last Butterfinger on top.

Bass Pecans

Note:   Our local newspaper had an article about the new Bass pecan store yesterday.    As a southern girl finding good pecans are very important to me.    I am very, very lucky in that my next door neighbor gives me two HUGE bags of Yazoo County pecans every year for Christmas.    These are huge pecans and are always delicious.     These bags usually last me the entire year.    However, I am always on the look out for great recipes.    I decided to add these to my website because they all sounded so great.

If you have never heard of Bass Pecans you have to try them!   Yum!

South-of-the-Border Cheese Ball

1 pound Monterey Jack cheese (shredded)
1 (8 ounce) package cream cheese
1/2 cup jalapeno peppers (finely chopped)
Dash salt
Garlic cloves (minced) (optional)
1 cup Bass pecan pieces
Soften cheeses. Add jalapeno and salt (and garlic, if desired), and mix until smooth. Chill mixture in refrigerator until firm enough to shape into a ball.
Roll ball in Bass Pecan Pieces and chill until serving time. You can roll into logs, if desired.
Also, they may be frozen and stored for later use.

Butter Pecan Fudge

1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup whipping cream
1/8 teaspoon salt
1 teaspoon vanilla
2 cup confectioners' sugar
1 cup Bass pecan pieces (toasted)
Combine white and brown sugars, whipping cream and salt, bring to boil and boil 5 minutes (stirring constantly).
Remove from heat, stir in vanilla and confectioners' sugar. Stir until smooth; add pecans, spread in buttered 8-inch square pan.

Pecan Magic Bundt Cake

1 1/2 cup Bass pecan pieces, divided
2 eggs
1 1/2 cup sugar
1/2 cup canola oil
2 teaspoons vanilla
2 teaspoons cinnamon
2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled, cored, and coarsely chopped apples (4 to 5 large apples)
Shortening for greasing the Bundt pan
Very finely chop 1/2 cup of the pecan pieces. Grease the Bundt pan and line the greased pan with the pecans (covering the entire inside of the pan). Lightly press them to the sides.
Set oven to 350 degrees. Beat eggs till light colored.
Add sugar, oil, and vanilla. Blend well. Mix together flour, soda, cinnamon and salt. Add to egg mixture.
Add apples and the remaining cup of (coarsely chopped) pecan pieces to the batter.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. (It may seem like there is not enough batter, but it will be delicious.)
Serve with ice cream, whipped cream, or cheddar cheese.

Robert E. Lee Cake

Note:    Since we were cooking for Little Guy's reading of Little House on the Prairie, I couldn't leave out Big Guy who is reading a book on Robert E. Lee.    Did you know that there is a Robert E. Lee cake?   There IS!   And it is good!


Robert E. Lee Cake

Ingredients

2 cups sifted all-purpose flour
1/2 teaspoon cream of tartar
1 1/2 teaspoons baking powder
8 eggs, separated and room temperature
2 cups granulated sugar
1 tablespoon grated lemon zest (peel)
1/4 cup fresh-squeezed lemon juice
Lemon Filling (see recipe below)
Lemon-Orange Frosting (see recipe below)

Directions

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.

In a medium bowl, sift together flour, cream of tartar, and baking powder; set aside.

In a large bowl, beat beat egg yolks until very thick and creamy. Gradually add sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in lemon zest and lemon juice; gently fold in the flour mixture until well incorporated.

In a large bowl of your electric mixer, beat egg whites until stiff peaks form. Fold 1/3 of the beaten egg whites into the egg yolk batter, then fold in remaining egg whites until no streaks remain.

Spoon batter into prepare cake pans. Bake approximately 20 to 25 minutes or until cake begins to pull away from sides of the pan. Remove from oven and let cool 10 minutes in the pan. Loosen edges with a knife and turn out onto wire cooling racks to finish cooling.

Prepare the Lemon Filling and Lemon-Orange Frosting.

When cake is completely cool, with a long-blade serrated knife, cut each layer horizontally in half to make four (4) layers.

Spread Lemon Filling between layers of the cooled cake. To keep cake from sliding to one side, insert a long wooden skewer into the middle and all the way to the bottom. Spread Lemon-Orange Frosting on sides and top of the cake.

Store cake in the refrigerator until serving time.

Makes 8 to 10 serving.


Lemon Filling

Ingredients
3 tablespoons grated lemon zest (rind)
1/2 cup freshly-squeezed lemon juice
1 2/4 cups granulated sugar
6 tablespoons butter
3 eggs, lightly beaten

 Directions
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and let mixture cool to room temperature.

When cool, beat eggs into the lemon-sugar mixture until well blended. Return to heat and cook, stirring constantly, 10 to 15 minutes or until mixture thickens and coats a spoon. Remove from heat.

Cool in refrigerator until ready to use.


Lemon-Orange Frosting

Ingredients
1/4 cup butter, room temperature
1 tablespoon grated lemon zest (peel)
3 to 4 tablespoons grated orange zest (peel)
2 tablespoons freshly-squeezed lemon juice
6 cups sifted powdered (confectioners') sugar
1/4 cup freshly-squeezed orange juice

Directions
In a medium bowl, beat butter until it has the appearance of thick cream. Beat in the lemon zest, orange zest, and lemon juice. Stir in the powdered sugar and orange juice, a little at a time; continue beating until mixture is very smooth (stir in enough orange juice to make a spreadable frosting).

Heart Shaped Christmas Cakes

Note:  Mary and Laura pulled out two small packages. They unwrapped them, and each found a little heart-shaped cake. Over their delicate brown tops was sprinkled white sugar.” - Little House on the Prairie      You may remember the the Little House pilot which included the scene where Mr. Edwards walked through a snow storm to deliver Christmas presents to the Ingalls. The story ends with Ma finally warming up to the uncivilized Mr. Edwards and Laura and Mary finding heart shaped Christmas cakes in their stockings.


Heart Shaped Christmas Cakes

Ingredients
½ cup (1 stick) butter or margarine, softened
2 tablespoons granulated sugar
¼ teaspoon vanilla
1 ¼ cups all-purpose flour
Flour for sprinkling
Granulated (white sugar) sugar for sprinkling

Directions
Heat the oven to 325°.
Beat the butter, sugar, and vanilla together until they are light and fluffy. Stir in the flour.
On a floured board, pat the dough out in a circle about 1/3″ thick. Cut out shapes with the cookie cutter. Sprinkle the tops with granulated sugar. Put the heart shapes on the cookie sheet and bake them for about 15-20 minutes, until they are lightly browned. Take them out of the oven and sprinkle more granulated sugar on the tops. Carefully remove the cakes from the cookie sheet with the spatula and put them on the wire rack to cool.  Makes about 12 cakes.
 

Easy Blueberry Cake

Note:    My next door neighbor loves this blueberry cake.     About once a week he says, "If you feel like making a blueberry cake, I sure would eat it!"       I also gave this recipe to my sister-in-law and she has gotten a lot of mileage out of it using it for Sunday School breakfasts and giving it to friends.       I love the fact that it is so easy and turns out delicious every time!

Easy Blueberry Cake

Ingredients
1 yellow cake mix
1 (8 oz) cream cheese, softened
1/2 cup oil
3 eggs
16 ounces of blueberries (fresh or frozen)
2 tsp vanilla


Directions
Preheat oven to 350 degrees.  Cream the cream cheese.   Add eggs and then oil.     Mix in yellow cake mix.     Fold in blueberries and vanilla.        Spray a bundt pan VERY well with nonstick spray.    Sprinkle pan with sugar.     Pour mixture into bundt pan.   Bake for about 40 minutes or until done.

Easy Praline Pecan Cake

Note:     The hardest part about this cake is waiting the time it takes for it to bake.    That is why I try to keep the ingredients on hand so I can bake one when I need one for a new neighbor, someone in the hospital or a potluck.      I would think these freeze well, but to be honest I have never kept one to know.  

Easy Praline Pecan Cake

Ingredients
1 package butter pecan cake mix
1 container coconut pecan frosting
4 eggs
3/4 cup vegetable oil
1 cup water
1 cup chopped pecans

Directions
Preheat oven to 350 degrees.   Prepare a bundt pan with nonstick cooking spray.     Combine the cake mix with frosting (no, I am not kidding!), eggs, oil, and water.     Mix well until combined.    Mix in half of the pecans.     Pour half of the cake mixture in the bundt pan.    Sprinkle the rest of the pecans over the cake mix and top with the remaining cake mix.      Bake for about 50 minutes or until tester comes out clean.

Cake Boss is Safe

Back in January I told you that I wasn't making New Year's resolutions, but I wanted to challenge myself to learn a few new things this year.     One of the things on my list to learn has been to decorate cakes.     I always thought it would be fun to just learn some basics.    

Little Guy and I ran through Michaels a few weeks ago and there was a Wilton demonstrator there and they were having a special on their classes which allowed you to sign up for 50% off plus they gave you a coupon for an additional $5 off.     We decided that we would jump in and take Course 1.

We have a few classes left.      We have really enjoyed taking this class, but trust me when I say that the Cake Boss and Ace of Cakes are very safe with their business!   Ha!


Little Guy took this picture of his first cake.     He decided to put his initial on it as well as stars, clouds, meteors, the moon and a planet.

Here is my first cake.    I went with basics to try to practice some of the techniques she was teaching us in class.    Boring, but finished.

 

We decided to challenge ourselves a little.     When it was our turn to take snacks for Little Guy's basketball game we made sugar cookies and decorated them to look like basketballs.      We had so much fun doing this!   (Sorry this is such a bad pic.   I took it with my cell phone.)

Turtle Cake

Note: This cake is everything that I dream of when I crave chocolate. That is why I avoid making it unless I have a BIG crowd to help me eat it!

Turtle Cake

Ingredients

1 pkg. German chocolate cake mix
1/2 large can evaporated milk
1 cup chopped pecans
14 oz. bag caramels
1-3/4 sticks margarine
12 pkg. milk chocolate chips

Directions

Mix cake mix according to pkg. directions. Pour 1/2 of cake mixture into a greased 9x13 pan. Bake 12 to 15 minutes at 350° F. Melt caramels, pet milk, & margarine together & add pecans. Pour over baked half of cake. Sprinkle chocolate chips over caramel mixture. Pour rest of cake batter on top. Bake 15 to 18 minutes. Let cool & then slice.