Fudge Lover's Cream Cheese Cake

Fudge Lover's Cream Cheese Cake - Betty Crocker

Cake

1 box Betty Crocker SuperMoist devil's food cake mix

1 box (4 serving size) chocolate instant pudding and pie filling mix

1 cup hot water

3/4 cup vegetable oil

1 tsp vanilla

4 eggs

Filling

1 package (8 oz.) cream cheese, softened

1/2 cup sugar

1 egg

1/2 cup semi-sweet chocolate chips

Frosting
8 oz. semi-sweet chocolate
8 oz. cream cheese, softened
3 tbs milk
2 1/2 cups powdered sugar
1 1/2 tsp vanilla

Heat oven to 350 degrees (or 325 degrees for dark or nonstick pan).  Spray bottom only of 13" x 9" pan with baking spray.

In a large bowl, beat cake ingredients with electric mixer on low speed 30 seconds.  Beat on medium speed 2 minutes.  Pour into pan.

In a large bowl, beat cream cheese, sugar, and 1 egg on  medium speed until smooth and creamy.  Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter.  Using table knife, swirl filling through batter.

Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 1 hour.

For frosting:
Melt chocolate; cool slightly.  Blend in cream cheese and milk.  Add sugar slowly.  Stir in vanilla. Spread frosting over cake.  Store covered in refrigerator.

Snickers Brownie Cake

 

Snickers Brownie Cake

Brownie Cake (See recipe below)

Chocolate Ganache (See recipe below)

3/4 cup chopped Snickers

Brownie Cake - Annie's Eats

1 cup all-purpose flour

1 tsp. baking soda

¼ tsp. salt

8 tbsp. unsalted butter, cut into 8 pieces

5 oz. bittersweet chocolate, coarsely chopped

3 large eggs

½ cup packed light brown sugar

¼ cup sugar

3 tbsp. light corn syrup

½ tsp. vanilla extract

Center a rack in the oven and preheat the oven to 350° F.  Butter an 8-inch springform pan, dust the inside with flour, tap out the excess and line the bottom of the pan with a piece of parchment paper.  Place the springform pan on a baking sheet.

To make the cake, combine the flour, baking soda and salt in a small bowl; whisk together and set aside.  Add the butter and chocolate to a heatproof bowl set over simmering water.  Heat, stirring occasionally, until the ingredients are just melted – do not let them get so hot that the butter separates.  Remove the bowl from the heat and set aside.

In a large mixing bowl, whisk together the eggs and sugars until well blended.  Whisk in the corn syrup, followed by the vanilla.  Add in the melted butter and chocolate mixture, and whisk until combined.  Gently whisk in the dry ingredients, mixing only until they are just incorporated.  The batter should be thick, smooth and shiny.  Pour the batter into the prepared pan and jiggle the pan a bit to even out the batter.

Bake for 40-45 minutes or until a thin knife inserted in the center comes out almost clean.  Transfer the pan to a rack and cool for 15 minutes, then run a thin knife between the cake and the pan and carefully remove the sides of the springform.  The cake may have puffed up during baking, but don’t be concerned if it develops a crater in the center while cooling.  Allow to cool to room temperature.  When the cake is totally cool, invert it, remove the base of the pan and peel off the parchment paper.  Turn the cake right side up onto a serving platter.

Chocolate Ganache

 

8 oz. semi-sweet or dark chocolate

8 oz. heavy cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don't find any globby bits of chocolate when you start working with it.

The ganache will thicken as it cools, so if it's a little too thin for you, hang tight and it will be ready pretty quickly. When it's completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.

Spoon ganache over brownie cake. Sprinkle with chopped Snickers.

 

Zebra Cake

After a lot of drama trying to get this cake made that included baking powder from 2006 and an irritated husband who had to make 2 grocery store runs, my zebra cake did not "stripe" properly.  Oh well. At least it still tasted great!

Zebra Cake - Brown Eyed Baker

4 eggs

1 cup sugar

1 cup milk

1 cup vegetable oil

1 tsp vanilla extract

2 cups all purpose flour

1 tbs baking powder

1/4 tsp salt

2 1/2 tbs cocoa powder

Preheat oven to 350ºF.  Line a 9" round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.

In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved.  Stir in milk, vegetable oil, and vanilla.

In a medium bowl, whisk together flour, baking powder, and salt.  Pour into wet ingredients and whisk to combine.  Measure out just over 2 cups of vanilla batter and place it back in the medium bowl.  Sift cocoa powder over the bowl and whisk until fully incorporated.

Put 3 tbs of vanilla batter into the center of the pan and let it spread slightly on its own.  Put 3 tbs of chocolate batter into the center of the vanilla.  It will push out the other batter and, as it sits for a moment, will also spread it self.  Alternating spoonfuls of the two batters, repeat the technique until all batter has been used.

Bake for 38 - 42 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 - 15 minutes, then turn out the cake and remove parchment paper.  Reinvert onto a wire rack and let cool before slicing.

Chocolate Chip Cake

Chocolate Chip Cake - Family Circle magazine

3 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup(2 sticks) unsalted butter, softened

1 cup plus 2 tbs granulated sugar

4 egg whites

3/4 cup buttermilk

1 cup mini chocolate chips

1 can chocolate frosting 

additional chocolate chips

Heat oven to 325 degrees.  Coat two 8" x 2" round cake pans with nonstick spray; line bottom of pan with waxed paper.  Coat waxed paper with spray.  Set aside until batter is ready.

Mix flour, baking powder, and salt in a small bowl.  Set aside.

With mixer on medium speed, beat butter and granulated sugar in bowl until light.  Add egg whites, one at a time, beating well after each addition.

On low speed, beat in flour mixture alternately with buttermilk, beating after each addition.  Stir in 2/3 cup of the mini chips.  Divide batter evenly between prepared pans.  Spread level.  

Bake at 325 degrees for 37 - 39 minutes, or until cake springs back when pressed.  Cool in pans o a rack for 15 minutes.  Invert cakes; remove pans and paper.  Turn right side up; cool completely.  Frost.  Garnish with additional chocolate chips.

Giant Oreo Cake

I made this cake for my Oreo-loving husband's birthday, and it was sinfully good.  The only thing I would've changed is using even more of the chocolate glaze to keep the cake a bit more moist.  It seems a lot more complicated than it actually is, so don't be afraid to give it a try. Enjoy!

Brown Eyed Baker's Oreo cake

For the cake:

Hershey's Perfectly Chocolate Cake

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
 

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
 

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

Cream Filling:

8 ounces cream cheese, at room temperature
½ cup sugar
1 cup (8 ounces) heavy whipping cream
12 Oreo cookies, coarsely chopped

To make the filling, with a stand or hand mixer fitted with a whisk attachment, whisk the heavy whipping cream on low until it starts to become frothy and thick. Gradually increase the speed and whisk until stiff peaks form. Set aside.

In a large bowl beat together the cream cheese and sugar until well-blended and smooth. Using a rubber spatula, gently fold in ¼ of the whipped cream to lighten the cream cheese mixture. Fold in the remaining whipped cream, and then the chopped Oreos.

Place one layer of the cake on a serving plate, spread the filling mixture on top, and top with the second cake layer.

Ganache:

4 ounces semi-sweet or dark chocolate
4 tablespoons (¼ cup) unsalted butter, cubed

To make the ganache, microwave the chocolate and butter in a small microwavable bowl in 30-second intervals, stirring after each interval, until the butter is melted. Cool for 5 minutes.

Spread the ganache over the top of the cake and let stand until firm. Top with more crushed Oreos as desired. Keep refrigerated.