Double Layer Chocolate Cake and Chocolate Buttercream Frosting

I love making people happy with food! This cake is my favorite from the cake to the frosting. 

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 12 servings

Ingredients

• 1 1/2 cups granulated sugar 
• 1/2 cup packed light-brown sugar
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup boiling water
• 3/4 cup canola oil
• 2 large eggs
• 3 large egg yolks
• 1 Tbsp vanilla extract
• 2 cups all-purpose flour
• 1/3 cup milk
• 1/3 cup sour cream
Chocolate Buttercream Frosting
• 1 1/2 cups butter, at room temperature (I like to use 1 cup unsalted and 1/2 cup salted)
• 3 3/4 cups + 2 Tbsp powdered sugar
• 1/2 cup + 2 Tbsp cocoa powder
• 3 - 4 Tbsp heavy cream
• 1 tsp vanilla extract

Directions

• For the cake:
• Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter parchment paper and set aside.
• In a large, heat proof mixing bowl, whisk together granulated sugar and brown sugar (lumps are fine), then whisk in cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well, about 15 - 20 seconds. Allow to cool 5 minutes.
• Using an electric hand mixer set on low speed blend in canola oil until combined, about 10 seconds. Add eggs to cocoa mixture and blend on low speed just until combined, about 5 seconds. Add egg yolks and vanilla extract and blend just to combined. Then add flour and blend only until combined and finish by blending in milk and sour cream just until combined.
• Divide mixture evenly among 2 prepared pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean or with a few moist crumbs, about 29 - 34 minutes. Allow to cool in pan 5 minutes, run butter knife around edge of cake and invert onto a wire rack and allow to cool completely (after about 20 minutes of cooling, I placed the cakes into an airtight container to seal in moisture while they finished cooling).
• Trim tops from cake to form an even layer (they are quite domed so you don't need to make it completely level across - just add a little more frosting to the edges that aren't as level so you don't have to cut off so much cake). Add frosting to top of one round then top with second cake and frost top and sides of cake. Store in an airtight container.
• For the chocolate buttercream frosting:
• In a the bowl of an electric stand mixer, fitted with whisk attachment (paddle attachment works too. Whichever you use just pay attention the the shade of the butter), whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 6 - 8 minutes, occasionally scraping down sides of the bowl. Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 - 5 minutes, occasionally scraping down sides of the bowl.
• Note that similar to whipped cream the frosting will lose some of its "fluff" after a few hours, it will still taste the same it just loses some of the air that was whipped into it (similar to whipped cream how it loses it's stabilization after a few hours). It is best to prepare and use within a few hours for best (fluffiest) results.

Easy Layered Boston Cream Pie

This was super yummy and easy! I got the recipe from a Better Homes and Gardens magazine:)

Orange Chiffon Cake with orange filling and meringue

I made this cake for my Moms Mother's Day dinner. I didn't have a kitchen torch so just used a lighter! Needless to say I had a sore hand by the time I got done. Definitely made with love!

Ingredients

Orange Filling
• 2/3 cup granulated sugar 
• 1 1/2 Tbsp cornstarch
• 1/8 tsp salt
• 2 1/2 tsp grated orange zest
• 2/3 cup fresh orange juice
• 2 Tbsp fresh lemon juice
• 4 large egg yolks (reserve whites for meringue)
• 1 large egg
• 4 Tbsp unsalted butter, diced into 1 Tbsp pieces
Cake
• 1 1/3 cups granulated sugar
• 1 Tbsp baking powder
• 3/4 tsp salt
• 2 1/2 cups cake flour
• 1/2 cup canola oil
• 5 large eggs, yolks and whites separated
• 2 Tbsp orange zest
• 3/4 cup fresh orange juice
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
Meringue
• 6 egg whites
• 1 1/2 cups granulated sugar
• 1/4 tsp cream of tartar

Directions

• For the orange filling:
• In a medium saucepan, whisk together sugar, cornstarch and salt. Stir in orange zest, orange juice, and lemon juice. Bring mixture to a boil over medium heat, stirring frequently, and allow to boil about 1 minute (mixture should thicken slightly and become translucent). Meanwhile, in a bowl, whisk together egg yolks and egg until very well blended. While mixing egg mixture, slowly pour 1/4 cup of the hot orange juice mixture over eggs and stir until well blended. Remove saucepan from heat (once it's boiled as listed above) and while stirring mixture in saucepan, slowly pour egg mixture into saucepan. Reduce burner temperature to medium-low heat and return saucepan to burner and cook, stirring constantly (and whisking rather vigorously to prevent curdling) until mixture thickens well, about 4 minutes. Remove from heat, add butter and stir until combined. Pour into a bowl, cover with plastic wrap pressing directly against surface of filling, and chill 2 hours.
• For the cake:
• Preheat oven to 350 degrees. Butter and flour 3 9-inch round cake pans (lightly butter sides), set aside. To the bowl of an electric stand mixer fitted with the paddle attachment (or using a bowl and electric hand mixer), add 1 1/3 cups granulated sugar, baking powder, salt and sift cake flour into bowl. Pour in canola oil, egg yolks (while reserving the whites in a separate mixing bowl) and orange juice. Blend mixture on medium-high speed until smooth, about 3 - 4 minutes (slightly less if using a paddle attachment that has the scraper), occasionally scraping down sides and bottom of bowl. Blend in orange zest and vanilla extract.
• In a large mixing bowl, using an electric hand mixer (or if you have two stand mixer bowls you can use your stand mixer with the whisk attachment), whip 5 reserved egg whites with 1/2 tsp cream of tartar on moderately high speed until stiff (but not dry) peaks form. Add half of the whipped egg whites to the batter and fold until partially combined, then add remaining half of the whipped egg whites and fold just until combined (be careful not to overfold and deflate the eggs).
• Divide batter evenly among prepared baking pans and bake in preheated oven 17 - 19 minutes until toothpick inserted into center of cake comes out clean. Allow to cool in cake pans 10 minutes, then invert onto wire racks to cool completely before frosting with meringue.
• For the meringue:
• Add 6 egg whites (don't allow one drop of egg yolk) and sugar to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 degrees on a candy thermometer, about 3 - 5 minutes. Remove bowl from saucepan, add 1/4 tsp cream of tartar and beat mixture with an electric stand mixer on medium-high speed until stiff glossy peaks form, about 7 - 9 minutes (possibly longer in a humid environment).
• To assemble cake:
• Trim tops of each cake off to form an even layer. Spread half of the chilled orange filling over 1 layer of the cake (crumb/top side up, drop in a large dollop and spread outward so it doesn't get all crumby), leaving about a 1/2-inch rim of cake uncoated (because once the other layers are added the weight will slightly push the filling outward). Top with another layer of the cake (crumb/top side up), followed by remaining half of the orange filling, leaving a 1/2-inch rim of cake uncoated. Top with last layer (crumb/top side down) and spread meringue over entire cake. Toast meringue with a culinary torch until golden brown (and keeping a close eye making sure to blow any little flame out). Serve immediately or store covered in refrigerator and bring to room temperature before enjoying.
• From Cooking Classy

Carrot Cake Cheesecake

This was absolutely delicious! I made it for the Young family gathering for Mothers Day. I left a spot with no nuts for Bronson!

Carrot Cake Cheesecake.  

Prep Time: 35 minutes

Cook Time: 1 hour

Total Time: 8 hours, 35 minutes

Yield: About 10 servings

Ingredients

Cheesecake Mixture
• 2 (8 oz) pkg cream cheese, softened well (but not melted)
• 2/3 cup granulated sugar 
• 1 1/2 tsp all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
Carrot Cake
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 cup canola oil
• 1/4 cup unsweetened applesauce
• 2/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/3 cups finely grated carrots
Topping
• 2 oz cream cheese, softened
• 1 Tbsp butter, softened
• 1 1/4 cups powdered sugar
• 1/4 cup + 2 Tbsp sour cream
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans (optional)

Directions

• Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
• For the cheesecake mixture:
• In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
• Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.
• To assemble cheesecake:
• Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.
• For the topping:
• In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.
• From Cooking Classy

Blueberry Buckle Breakfast Cake

I got this off the back of my frozen blueberry package and it was SO good!

The Best Chocolate Sheet Cake. Ever.

I made two of these for our town's flea market this weekend, one with nuts and one without. So delish!

It comes from Pioneer Woman

Ingredients

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Chocolate Eclair Cake

Mom and Dad Butler were in town last night! We had dinner and a relaxed evening at the park! I took this! 

Ingredients:
Crust:

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 large eggs

Filling:

• 1 (8 ounce) package cream cheese, softened
• 1 large box (5.1 ounces) vanilla instant pudding
• 3 cups milk

Topping:

• 1 8 oz. container cool whip (just enough for a thin layer. or one batch of homemade whipped cream (i used homemade)
• chocolate syrup or homemade chocolate sauce

Directions:

1. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
2. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
3. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
4. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup. *If you want to make this even better use homemade whipped cream.

Enjoy!!

Cake Batter Chocolate Chip Cookies

SO easy!!

After making these, I don't know how easy it will be to go back to the giant list of ingredients for such a simple chocolate cookie anymore:)


1 (18.25 oz.) box cake mix (I used yellow - Super Moist Betty Crocker)
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips


Preheat oven to 350 degrees. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets. Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.