Butter Brickle Frozen Delight

This dessert is SO good and SO rich. I have zero problem eating things that are ridiculously rich. There are so many ways to vary this dessert as well. I did some with a jam filling instead of a caramel filling. Heaven! Above is my son digging into a one of the mini ones that I made. He LOVED it!

Ingredients
1 prepared graham cracker crust
1 cup flour
3/4 cup quick cooking oats (if you only have old fashioned, pulse them in a blender for a few seconds)
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup pecans, chopped
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk (I used homemade)
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel topping

Directions
1. Preheat oven to 400 degrees.
2. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter, and pecans until well mixed. Lightly pat onto a baking sheet. Bake 10-15 minutes, until light brown. Crumble while still hot and cool completely.
3. In a large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
4. Spread half of the cream cheese mixture over the crust in a springform pan. Sprinkle half of the oat crumbles over the cream cheese mixture. Top with half of the caramel sauce. Repeat layers.
5. Freeze until firm. Remove pan sides and serve cold.

Turtle Cheesecake

This cheesecake is NO joke! Seriously one of my new favorite desserts (I don't even like cheesecake), and couldn't have been easier. From the shortbread crust to the caramel oozing out the sides of each slice, I am in love! If you have some cheesecake laying around, give this a try! You won't be sorry you did, but you will be sorry if you don't!

Ingredients for the Crust
1 cup flour
1/3 cup packed brown sugar
1/4 cup pecans, finely chopped
6 tablespoons cold butter, chopped

Ingredients for the Filling
4 (8 ounce) blocks of cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon flour, divided
2 tablespoons heavy whipping cream
1 1/2 teaspoons vanilla
4 eggs
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup pecans, chopped

Ingredients for the Ganache
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons pecans, chopped
Pecan halves and caramel ice cream topping for garnish

Directions for the Crust
1. Place a greased 9-inch spring-form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
2. In a small bowl, combine the flour, brown sugar, and pecans. Cut in the butter until crumbly.
3. Press onto the bottom of the pan. Place pan on a baking sheet and bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

Directions for the Filling
1. In a large bowl, beat the cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream, and vanilla.
2. Add the eggs, one at a time.
3. Place 1 cup of the batter into a small bowl; stir in the melted and cooled chocolate until blended. Spread over the baked crust.
4. In another small bowl, combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter (I won't lie, I doubled this part haha but the ingredients is not doubled).
5. Top with remaining batter.
6. Place spring-form pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 75-90 minutes or until center is just set and top appears dull.
7. Remove spring-form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to looser; cool 1 hour longer. Refrigerate overnight (I only refrigerated it for a few hours and it was perfect...who has all night?).

Directions for Ganache
1. Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth.
2. Cool slightly, stirring occasionally.
3. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set.
4. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired.

Egg Nog Cupcakes

If you do not like egg nog, do not discount this recipe. Honestly, I do not like egg nog but I LOVE these cupcakes! They are delish and taste just like the holidays to me. I only make cakes with cake mixes because they are much easier and far more consistent. 


Ingredients for the Cupcakes
1 box white cake mix
1 cup sugar
1 cup flour
2 eggs
2 tablespoon oil
1 1/3 cup egg nog
3/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon


Directions for the Cupcakes
1. Preheat oven to 350 degrees.
2. Combine all the ingredients in a stand mixer. Beat on high for two full minutes.
3. Follow the baking instructions on the bake of your cupcake box.


Ingredients for the Frosting
1 cup butter, softened
1/4 cup cream cheese
1 pound powdered sugar
1/4 + 2 tablespoons egg nog


Directions for the Frosting
1. Cream together the butter and cream cheese.
2. Mix in half the powdered sugar until creamy.
3. Add in the egg nog until completely incorporated.
4. Mix in the remaining powdered sugar.


Note: Top the cupcakes with a slight sprinkling of nutmeg to enhance the egg nog flavor.

Reese's Peanut Butter Chocolate Cake Cheesecake

This is VERY similar to the Reese's Peanut Butter Chocolate Cake Cheesecake from Cheesecake Factory. They are over $50 from the Cheesecake Factory for a 10-inch cheesecake. It will cost you about $10 to make (if you buy things on sale, which I always do). It does take some time and you definitely need some room in your freezer. Other than those two side-notes, this is just as easy as baking a cake. 


I made this for my family when they came into town and they loved it. I also dropped some off at my friend, Holly's house (Holly is the author of Becoming Betty). I haven't seen her in forever so it was great to catch up. I wish our busy schedules allowed us to see each other more! Anyways, the caramel sauce was the one that I posted here from her blog. My mom can't stop talking about that caramel sauce; if you have yet to make that caramel sauce, go do it ASAP!

I would say that I will continue looking for a chocolate frosting that is darker/denser (if you think you have a good pairing, please pass along the recipe). The chocolate frosting was a good pair but didn't taste the same as the one from Cheesecake Factory. Don't get me wrong, it is still delicious! It just wasn't the exact same.

If you have the time or a special occasion, make this! You will impress everyone. They won't know that although it took a ton of time, it was quite easy.


Ingredients for the Cheesecake
30 mini peanut butter cups, each one quartered
2 sticks softened butter
1 cup sugar
4-8 ounce packages cream cheese, softened
1-3 ounce package cook and serve vanilla pudding
4 eggs
2 teaspoons baking powder


Ingredients for the Chocolate Cake
1/2 package dark chocolate fudge cake mix
1/2 package chocolate fudge instant pudding (3.9 ounce package)
1/2 cup sour cream
1/4 cup water
1/4 cup vegetable oil
2 eggs


Ingredients for the Caramel Sauce
1 cube butter
2 cups brown sugar
1 cup half and half
Dash of salt
1 tablespoon vanilla


Ingredients for the Chocolate Frosting
1 2/3 cup semisweet chocolate hcips
1 1/2 cups heavy cream
1/2 tablespoon corn syrup


Ingredients for the Peanut Butter Frosting (I halved this recipe)
1 cup peanut butter
5 tablespoons butter
1/3 cup heavy whipping cream
1 1/2 - 2 cups powdered sugar (depending on how thick you want your frosting)
3/4 teaspoons vanilla extract


Additional Ingredients
Peanut halves
Reeses, quartered


Directions for the Cheesecake
1. Preheat oven to 325 degrees. Line two 9-inch pans with parchment. Spray with nonstick cooking spray. Set aside.
2. Cream butter and sugar in a stand mixer fitted with a paddle attachment. Add cream cheese a little at a time. Mix until fully incorporated.
3. Add the eggs, one at a time. Add the vanilla pudding and baking powder. Mix until smooth.
4. Stir in the peanut butter cups with a spatula.
5. Place half of the batter into each of the prepared pans. Bake for 55-60 minutes (they will deflate when you take them out which will create a lip, allowing the caramel to not spill over the edges). Immediately put the pans with the cheesecake in them into the freezer and leave until completely frozen.


Directions for the Chocolate Cake
1. Preheat oven to 350 degrees. Line two 9-inch baking pans with parchment paper and spray  with nonstick cooking spray.
2. Combine all the ingredients in a mixer and beat on medium-high for 2 minutes, scrapping down the mixture at about the 30 second mark.
4. Pour half the batter into each of the 9-inch baking pans. Bake for 20-25 minutes (or until a toothpick comes out clean).
5. Allow cakes to come to room temperature and level.
6. Place the pans with the cake in them into the freezer.


Directions for the Caramel Sauce
1. Heat the butter, brown sugar, half and half, and salt on medium/low heat, stirring constantly.
2. Cook for about 10-12 minutes. Place in the refrigerator until completely cooled and thickened.

Directions for the Chocolate Frosting
1. Put chocolate chips in a medium bowl. Meanwhile, heat cream in a saucepan over medium high heat until very hot but not boiling. Pour hot cream over chocolate chips.
2. Remove 2/3 cup chocolate mixture and pour into a small bowl. Add 1/2 tablespoon corn syrup and stir (this will be the frosting for the top of the cake). Place in the refrigerator.
3. Meanwhile, take the remaining chocolate mixture and mix with a whisk attachment for 5-10 minutes (this will be the frosting for the sides of the cake). Place in the refrigerator.

Directions for the Peanut Butter Frosting
1. 1. Cream together the butter and peanut butter. Add the heavy whipping cream.
2. Add the powdered sugar and vanilla.

Directions for Assembly
1. Take the frozen cheesecakes and chocolate cakes. Top each with the cooled caramel, peanut halves, and additional quartered reeses. Return to the freezer until the caramel is frozen.
2. Place a piece of wax paper on the bottom of your serving plate. Stack the cakes beginning with a chocolate cake, then cheesecake, then chocolate cake, then cheesecake. Wrap in plastic wrap and freeze for at least a few hours.
3. Unwrap the cake and top with the chocolate ganache (the one with the corn syrup) making sure that it does not go over the edge. Return to the freezer.
4. Meanwhile, take the chocolate frosting out of the refrigerator and let it come to room temperature. Frost the sides of the cake with the room temperature chocolate frosting.
5. Place the peanut butter frosting in a pastry bag with the tip of your choosing. Decorate your cake with the peanut butter frosting.

Cake Batter Ice Cream

If you like Cold Stone's cake batter ice cream, you will LOVE this ice cream! It is seriously SO good! Adults and kids alike cannot get enough of this cake batter ice cream! YUM!!!

Ingredients
1 cup half and half
3/4 cup sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup cake mix (I used yellow)

Directions
1. Whisk the half and half and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla. Then stir in the cake mix (to avoid lumps, sift cake mix in).
2. Pour mixture into the freezer bowl and churn as directed by your machine. Remove ice cream from freezer bowl and place into a freezer proof container and freeze for 8-10 hours.

Lemonade Cake

This cake is DELICIOUS! It tastes almost identical to the lemon icebox cake from Costco, which everyone loves. If you like that cake then give this one a try!!!!

Thank you cookies and cups for this delicious recipe!

Ingredients for the Cake

1 Lemon boxed cake mix

4 eggs

1 1/4 cup milk

1/3 cup vegetable oil

2 Tbsp Lemonade from concentrate 

Ingredients for the Glaze 

2 Tbsp Lemonade from concentrate

1 cup powdered sugar

1 Tbsp water

Ingredients for the Frosting

8 oz block cream cheese

1/2 cup room temp butter (1 stick)

3 Tbsp Lemonade from concentrate

1/2 teaspoon vanilla

5 1/2 cups powdered sugar

Directions

1. Preheat oven to 350°. Spray 2 8" round cake pans generously with cooking/baking spray.

2. In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes. (Keep the remaining frozen lemonade concentrate in the freezer...you will need it again.)

3. Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean. Let the cakes cool in pan...about an hour. Do not remove.

4. When the cakes are cooled level them off so they are flat on top. Poke holes in cake that wasn't cut using a fork

5. Make your glaze by combining the powdered sugar, lemonade and water. Stir until smooth. Pour equally over the top of the cakes..still in the cake pans.

6. Cover with plastic wrap and let sit for at least an hour, but overnight is best in refrigerator.

7. When ready, make your frosting by creaming butter and cream cheese together until combined. With mixer on low add your lemonade and vanilla. Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth.

8. When ready to frost remove your cakes from the refrigerator. Loosen cake around the edges with a butter knife so they will release easily. Frost as desired.

Sunshine Cake

This title is definitely a perfect fit with how this cake tastes. It has been on my list of things to make for quite a while and with the weather warming up, I thought that now would be the perfect time. It is a fairly light dessert but oh so delicious! If you need an idea for your next summertime dessert, you have now found it! It is a great finish to any meal and a perfect dish for all your summer activities! Oh and did I mention ... It is a Paula Deen recipe so you KNOW that it is going to be great!

Ingredients for the Cake
1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box instant vanilla flavored pudding mix
1 (11-ounce) can mandarin oranges, undrained
1 (8-ounce) can crushed pineapple, undrained
2 large eggs

Ingredients for the Vanilla Pineapple Topping
1 (8-ounce) can crushed pineapple, undrained
1 (3.4-ounce) box instant vanilla pudding mix
1 (12-ounce) container frozen non-dairy whipped topping, thawed

Directions for the Cake
1. Preheat the oven to 375 degrees. Spray a 13 x 9 inch baking pan with nonstick baking spray. Flour the pan as well.
2. In a large bowl, combine the cake mix and pudding mix. Add the oranges, pineapple, and eggs. Beat with an electric mixer until combined. Pour into the prepared pan.
3. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely.
4. Spread vanilla pineapple topping evenly over the cake. Store in the refrigerator.

Directions for the Vanilla Pineapple Topping
1. In a medium bowl, combine the pineapple and pudding mix.
2. Stir in the whipped topping until well combined.

White Texas Sheet Cake

This is yet another recipe from my Paula Deen Best Desserts Magazine. I am telling you, you must buy this magazine (or just use my blog because you know I will be posting recipes). I get mine at Costco but they are carried at book stores and some grocery stores. You will NOT regret it!

Anyways, this was another recipe that one of my best friends sisters saw in my magazine and she just had to make it. To my surprise, at her next family gathering (which of course I went to because they are basically my family) her sister brought this as a dessert. I could not stop eating it! This was my first encounter with this absolutely fantastic dessert. So, of course, I had to try it myself at a later date and it was just as delicious as I remember. It is a perfect dessert for the summer or for those of you who are not fans of chocolate.

Ingredients for Cake
2 cups all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup butter
1 cup water
1/2 cup sour cream
2 large eggs, lightly beaten
1 teaspoon almond extract

Ingredients for Butter Frosting
1/2 cup butter
1/4 cup whole milk
1/2 teaspoon almond extract
3 cups confectioners' sugar
1 cup pecans, chopped

Directions for Cake
1. Preheat oven to 350 degrees. Spray a 15x10-inch cookie sheet with nonstick baking spray and coat with flour.
2. In a large bowl, combine flour, sugar, baking powder, and salt; set aside.
3. In a small saucepan, combine butter and water; bring to a boil, stirring occasionally.
4. Add butter mixture to flour mixture, stirring to combine. Stir in sour cream, eggs, and almond extract. Pour into prepared pan and bake for 22 to 25 minutes (or until a toothpick inserted into the center comes out clean).

Directions for Butter Frosting
1. In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat.
2. Whisk in almond extract.
3. Gradually whisk in confectioners' sugar until smooth.

Directions for Assembly
1. Spread WARM cake with Butter Frosting. Sprinkle with chopped pecans. Cut into triangles to serve.

Italian Cream Cake

We were celebrating the fact that I graduated from college and I wanted to make the perfect dessert! My mom suggested this one and it has become one of my new favorite desserts! I absolutely love everything about this: coconut, pecans, frosting...

Ingredients
1/2 cup butter
1/2 cup crisco
1 cup sugar
5 eggs, yolk and whites separated
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped nuts
1 cup coconut

Ingredients for Frosting
1 - 8 ounce cream cheese softened
1/2 stick butter
1 box powdered sugar
1 teaspoon vanilla

Directions for Cake
1. Preheat oven to 350 degrees. Grease and line three cake pans with parchment paper.
2. Cream together butter, crisco, and sugar.
3. Add the 5 yolks one at a time (save the egg whites for later use).
4. Mix together the flour and baking soda. Add the flour mixture and buttermilk; alternating between the two until everything is well incorporated.
5. Add the vanilla , chopped nuts, and coconut.
6. In a separate bowl, beat the egg whites until it forms stiff peaks. Fold the egg whites into the dough mixture.


7. Bake for 30 minutes (do not over bake). Cool and frost.

Directions for Frosting
1. Cream together butter and cream cheese,
2. Slowly add the powdered sugar; mixing until everything is nice and smooth. Add the vanilla.

ALTERNATIVE TO A NORMAL CAKE
When my sister was in town, she told me of this outstanding idea she had! She taught me a simple way to make individual cakes and boy was it the best idea EVER! I couldn't wait to share it with you! Rather than baking the cakes in 9-inch rounds, you bake the cake on a cookie sheet for a shorter time. Once the cake is done you let it cool like normal. Then you cut out pieces of cake with a cookie cutter.


Now all you have to do is frost the perfectly sized pieces of cake; making the cake as tall or short as you want by using more or less layers.


If this is not brilliant, I don't know what is!


This is the person who gave me this FABULOUS idea; my sister, Polly (alumni of the cooking school Bobby Flay went to!)

Sticky Pecan Upside-Down Baby Cakes

Everyone loves a sticky bun! How about one in cake form that even your kids could make? We recommend serving this with ice cream. Wow was this GREAT!

Ingredients
1/3 cup packed brown sugar
1/4 cup butter
1/6 cup honey (just eyeball a half of a 1/3 measuring cup)
1 1/4 cup coarsely chopped pecans
1 1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 eggs (weird we know but we halved the recipe because the full one is much to big!)
1 cup granulated sugar
1/2 cup vegetable oil
4 ounces sour cream (half of an 8 ounce container)
1 teaspoon vanilla extract (we like to use vanilla paste, which is thicker and adds a more prominent vanilla taste)

Directions
1. Preheat oven to 350 degrees. LIghtly coat six 3 1/2-inch (jumbo) muffin cups with spray; set aside.
2. In a medium saucepan combine brown sugar, butter, and honey. Cook and stir over medium heat for about 2 minutes or until smooth. Remove from heat. Stir in pecans; set aside.
3. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
4. In a large bowl combine eggs and granulated sugar. Beat with an electric mixer on medium until mixture is thick and lemon-colored. Add oil, sour cream, and vanilla. Beat until combined.
5. Gradually add flour mixture, beating on low speed until combined.
6. Place some of the pecan mixture into the bottom of each muffin cup (divide evenly; about 2 tablespoons). Spoon a heaping 1/3 cup batter into each cup. Place muffin cups on a large foil-lined baking sheet. (if you don't use foil, this is what will happen to your pan, although it came of very easily)


7. Bake for 25 to 30 minutes or until a toothpick inserted in centers come out clean. Let stand for 10 minutes.


8. Using a knife, loosen the edges of cakes from sides of cups. Invert cakes onto parchment paper. Spoon remaining pecan mixture in muffin cups onto cakes. Serve warm or cooled completely. Delicious with ice cream!

Pumpkin Roll

This recipe is a MUST for the Holiday Season. It's a great alternative to pumpkin pie because it gives you the great pumpkin flavor with a more cakelike texture. It fills your house with a wonderful aroma while baking and the filling is to die for.

Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar

Directions
1.PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2.COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3.BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4.BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

*Make sure to cool completly. If it is not completly cool, granted it will taste the same, the presentation will not be as good.

Butterfinger Cheesecake

For those of you who need a little something extra in your cheesecake, this could be exactly what you are looking for. Simple, tasty, and a hit for any occasion!

Ingredients
1 1/2 Cups Chocoalate Graham-Craker Crumbs
3/4 Stick Unsalted Butter, Melted
1/8 Cup Packed Golden Brown Sugar
2 Tbsp Vanilla
1 Tsp. Vanilla
3 (8-ounce) Packages Cream Cheese, Softened to Room Temperature
1 Cup Sugar, Sifted
1 Cup Sour Cream
4 Large Eggs
1 1/2 Cup Crushed Butterfinger Bars
1/4 Cup Crushed Butterfinger Bars
5 Ounces Semisweet Chocolate
5 Ounces Heavy Cream

Directions
1. Preheat oven to 350 degrees.
2. Butter 9-inch spring-form pan.
3. Blend graham-cracker crumbs, butter, brown sugar, and 1 tsp. vanilla until moist.
4. Press onto bottom and 2 inches up the sides of the pan.
5. For filling beat cream cheese, sugar, and 2 Tbsp. vanilla in a large bowl until well blended.
6. Beat in sour cream.
7. Add eggs, 1 at a time, beating after each addition.
8. Add 1 1/2 cups crushed butterfingers.
9. Pour into pan and bake about 1 hour until golden on top, cracked on edges, and set a little in the center.
10. Transfer to rack and let cool.
11. Meanwhile, coarsely chop chocolate and place in medium bowl.
12. Heat cream until it begins to boil and then pour it over the chocolate.
13. Let sit 1 minute and then stir in until smooth.
14. Take 1/3 of the mixture and put into a plastic zip lock bag.
15. Put the remaining 2/3 in the refrigerator for about 10 minutes to thicken.
16. remove and spread over cake and sprinkle remaining 1/4 cup butterfingers over the glaze.

Chocolate Molten Lava Cake

We have always been scared of making a lava cake but these are basically fool proof! You can even make them the night before. Just cover them and put in the fridge; remove 2 hours before cooking to bring back to room temperature.

Ingredients
8 ounces semisweet or milk chocolate bars
1 cup unsalted butter
4 eggs
4 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1/2 cup all purpose flour

Directions
1. Melt chocolate and butter in a small sauce pan over medium heat, stirring until smooth.
2. Remove from heat and cool.
3. In a small mixing bowl combine 4 eggs, 4 egg yolks, sugar, and salt beating on high for 5 minutes or until it starts to thicken.
4. Stir in cooled chocolate mixture.
5. Sift flour over batter and fold the flower into the batter to blend.
6. Spoon cake batter into buttered custard cups.


7. Place the cakes into the oven and bake at 400 degrees for 8-10 minutes.
8. Remove from the oven and let rest for 5 minutes.
9. Top with ice cream and whipped cream for garnish.

Raspberry Cheesecake

A good cheesecake recipe is hard to come by. Finally, you have found what you are looking for! This cheesecake is UNBELIEVABLE! You can substitute the topping to another fruit, chocolate, or other topping to make it more appealing to you. If you love cheesecake, you must give this one a try!

Ingredients
1 ½ cups graham cracker crumbs (about 10 crackers)
1 tablespoon sugar
6 tablespoon unsalted butter, melted
2 ½ pounds cream cheese, at room temperature
5 extra large eggs, at room temperature
2 extra large egg yolks, at room temperature
¼ cup sour cream
1 tablespoon lemon zest
1 ½ teaspoons vanilla extract
1 cup red jelly (not jam)
3 half-pints fresh raspberries

Directions
1. Preheat the oven to 350 degrees F.
2. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. with your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes and then cool to room temperature.
3. Raise the oven temperature to 450 degrees F.
4. To make the filling, cream the cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperatuer for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
6. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the botom of the springform pan for serving.
7. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Carrot Cake with Cream Cheese Frosting

This is possibly one of the best carrot cake recipes EVER! It never fails and everyone will rant and rave about how amazing you are at baking. Definitely a keeper.

Ingredients

For the Cake:
2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)

For the Frosting:
For the frosting:
1/2 cup (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract

Directions for the Cake:
1. Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving.

Directions for the Frosting:
1. Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
2. Frost layers, top, and sides of cooled cake.

Tips for cutting cake rounds into layers:

Tools:
Toothpicks
Non-scented floss

Directions
1. Put five toothpicks in the center around the cake.
2. Rest a large piece of floss on the toothpicks. Cross them and pull tight. This will cut the cake directly in half. (this is similar to using a string to cut homemade cinnamon rolls)