Red Velvet Cake Pops

 Bake a box of Red Velvet cake, cool completely, crumble and mix a can of cream cheese icing in.. roll into balls, cool in freezer for 2-4 hours...

 stick a stick in the balls and dip in white chocolate melts.. top with sugar sprinkles for an extra something!

Red Velvet Cake Pops

1 box of Red Velvet Cake (all the ingredients to bake the cake)
1 can of Cream Cheese icing
2 bags of Vanilla candy melts (got mine at Hobby Lobby)
lollipop sticks
wax paper
pan

Bake cake according to package, let cake cool completely.  Crumble cake, mix with cream cheese icing until dough forms, roll into balls and place on a wax paper lined cooking sheet.  Put in freezer for 2-4 hours letting the balls harden.  Remove from freezer and melt white chocolate, stick the sticks in the balls and then roll in chocolate.  Top with Sugar sprinkles... let cool in freezer!

Pumpkin Spice Pound Cake

 mix sugars and pumpkin and eggs...

 sift dry ingredients.... add together, pour in pan

Pumpkin Pound Cake with Caramel Sauce
(found on Pinterest)2 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 TBSP baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves
1 can (15 oz) pumpkin puree

Caramel Sauce
15-20 caramels
2 TBSP milk

Preheat oven to 350º. Grease a bunt pan and set aside. In a medium bowl whisk together baking soda, flour, cinnamon, nutmeg, salt and cloves and set aside. In a large bowl combine oil and sugar. Add in eggs on at a time beating well after each addition. Add dry ingredients to sugar mixture, alternating with pumpkin puree until all is well combined. Batter will be thick. Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted into center comes out clean. Let cool in pan for 10 minutes before turning over onto plate. If not using caramel sauce, sprinkle cake with powdered sugar. If you are using caramel sauce, prepare sauce while cake is cooling. Combine caramels and milk in a bowl and microwave for 30-60 seconds. Stir and if needed, heat for another 10-20 seconds at a time until completely melted. Serve hot over warm cake.

Amaretto Cake

Sorry I forgot to take a picture, made this cake for a cooking party and we all ate it all before I got the picture, it turned out great and was even better the next day after it had cooled... very moist and delicious!

Amaretto Cake
very slightly adapted from allrecipes.com
(Printable Recipe)

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 Tbsp amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1 tsp almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar

Preheat oven to 350. Grease and flour a 10 inch Bundt pan. (I used Pam for Baking spray)

In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan. 

Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. (I didn't poke holes in it) Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan. 

To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed. 

Sara's German Chocolate Cheesecake Cupcakes

These are the famous cupcakes made at all our Twin Mom Garage Sales and anything else we can convince Sara to bring them too! Sara however is moving soon :( so I snagged the recipe from her so I could continue her good eats after she left! I made them for our first annual Neighborhood Cook out yesterday, however, I didn't get to eat any and some melted in the sun! Everyone who ate them loves them.. so... you might too! I am not a fan of coconut usually, but this has just a little in it, barely taste it. However, I thought a fun twist would be to toast the coconut! That might make it more delicious, so try and tell me!


Sara's German Chocolate Cheesecake Cupcakes

1 box of German Chocolate Cake (add all ingredients)
1 can of cream cheese frosting
1 bag of mini chocolate chips (1/2 cup used in filling, the rest sprinkled on top of cupcakes)
1/2 cup of coconut (you can toast it in oven if you'd like, try it, please?)
8 oz block of cream cheese
1/2 cup sugar

Filling Directions:
beat 8oz cream cheese, 1/2 cup of sugar, 1/2 cup of coconut, fold in 1/2 cup of chocolate chips.

Directions:
make up cake mix according to directions, pour in cupcake liners. Mix up filling and drop in the batter. 1 spoon full in each cupcake. Bake according to directions, frost and sprinkle chocolate chips on top.

Bill Knapps Chocolate Cake

My friend Keelin has her mom make this cake every year for her birthday, it is her birthday cake. Her mother so graciously gave me the recipe! I didn't try it, but I made it for Daniel's bday and he said it was good, he is still eating from it!
icing made over ice bucket
icing was a little thin, I put mine in the fridge for an hour to thicken it.
Very delicious!
Bill Knapps Chocolate Cake

4oz of Bakers Chocolate (I would recommend more)
2 1/4 cup sifted flour
2 tsps baking soda
1/2 tsp. salt
1/2 cup butter
2 1/4 cup brown sugar
3 large eggs
1 1/2 tsp Vanilla
1 cup sour cream
1 cup boiling water

Grease and flour two cake pans, melt chocolate in microwave. Cream butter in large bowl, add brown sugar and eggs, beat at high speed for 5 minutes, stir in flour, baking soda, salt, vanilla and sour cream. Beat with a wooden spoon until batter is smooth, add in boiling water and stir. Bake in oven for 35 minutes at 350.


Frosting

4 oz bakers chocolate melted (i used more)
1/2 cup butter melted
1 lb of powdered sugar
1/2 cup of milk
1 tsp vanilla

Combine all and beat with wooden spoon over bowl of ice until thickens up. Spread on cake.

St. Patty's Day Cupcakes

St. Patty's Day Cupcakes

1 box of French Vanilla Cake mix
Wilton Food Coloring *Green
Green decorating sprinkles

Icing recipe:
Cream Cheese Icing
1/2 c. butter (softened).
8 oz. pkg cream cheese (softened)
4 c. (1 lb) confectioner's sugar
1 tbsp lemon extract

Cream butter and cream cheese until smooth. Add sugar and extract. Beat on high speed until smooth, light and fluffy. Frost cupcakes by cutting a hole in ziplock bag, in the corner of the bag, stuff frosting in the bag and circle around to make design on top of cupcake!

Rainbow Cake

This was hard to ice, because it was so tall, it kept falling, you really need to wait until it has cooled for hours before you ice it, or make sure the icing is stiff to keep the layers in place!
All the different cake batters...
Baked and ready to stack~!
A hot little mess this was...
It was soooo good, I made the icing lemon cream cheese icing and it was so good! (and I don't even like cake)


I have seen this cake on so many different people's blogs and have always wanted to try it, I never thought I'd be ambitious enough, but I was, and it wasn't that hard. So, if I can do it, you can do it!

Rainbow Cake
From Mommy I'm Hungry-Adapted by Me


Double batch of boxed white cake mix -2 boxes (or homemade if you prefer minus the egg, water, oil below) I used French Vanilla cake mix
6 eggs
1 c. water
2/3 c. vegetable oil
Zest of 1 orange + 2 T. juice
Zest of 1 lemon + 2 T. juice
Zest of 1 lime + 2 T. juice
1/2 c. fresh or frozen raspberries, mashed
1/2 c. fresh or frozen blueberries, mashed
1/2 c. fresh or frozen blackberries, mashed
Wilton's gel icing colors in red, orange, yellow, green, blue and purple

6 bowls
6 disposable round 8" foil cake pans (square pans would be fun too)

Make the batter for the cake as directed using the eggs, water and oil. Scoop 1 Cup of cake batter in each of the 6 bowls.

In the first bowl, mix raspberries and 1/4 tsp. red coloring in the batter.
In the second bowl, mix orange zest and juice, and 1/2 tsp. orange coloring.
In the third bowl, mix lemon zest and juice and 1/4 tsp. yellow coloring.
In the fourth bowl, mix lime zest and juice and 1/4 tsp. green coloring.
In the fifth bowl, mix blueberries and 1/4 tsp. blue coloring.
In the sixth bowl, mix blackberries and 1/4 tsp. purple coloring.

Prepare six 8 inch cake pans by greasing and flouring each generously. Using a spatula, spoon and spread each color of batter into its own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or until tops spring back when touched lightly. Allow to cool completely. Frost.


Cream Cheese Icing (For this cake, I doubled it -to the right)
1/2 c. butter (softened) -1C.
8 oz. pkg cream cheese (softened) -16 oz.
4 c. (1 lb) confectioner's sugar -8 C. (2 lb)
1 tsp Vanilla or lemon extract ( I used 1 tbsp of Lemon Extract b/c I like things strong)

Cream butter and cream cheese until smooth. Add sugar and extract. Beat on high speed until smooth, light and fluffy. Frost cake.
Stack each layer, frost, then frost the outside... decorate how you prefer! Put in fridge to cool and set before cutting into.



Daniel had some friends over and we all enjoyed this cake, I loved the fruit taste and the icing was to die for! Worth making again for sure!

Dr. Pepper Cake-Weight Watchers Style

Dr. Pepper Cake

Cake Ingredients:
1 box red velvet cake
8 ounces Diet Dr. Pepper

Icing Ingredients:
2 cups skim milk
1 package cheesecake flavored pudding mix
1 container cool whip

Combine the cake mix and Dr. Pepper. Pour into a 9x13 dish and bake for 30 minutes at 350.

Mix pudding and milk until thick. Spread it over the (completely cooled) cake. Spread the cool whip over the pudding. Store in the refrigerator

This is the finished product... yummm

Daniel liked it so much he ate it all... although that is not saying a lot! I have to say, those of you who know me know I HATE cake. So it's kinda ironic that I put this on my blog, but this was for Daniel and I have some people I know will eat it. It was weight watchers style cake, all low fat, so anyone who is trying to count their calories can have this. Using only the Dr. Pepper in the cake mix make the cake very dense and rich. I could only eat a little bit b/c it was so moist and rich. Good thing, I only like moist cake and this is VERY moist. The cool whip on top is very good mixed with the pudding. Over all I give it a thumbs up, plus, it's easy to make!