Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label fun. Show all posts
Showing posts with label fun. Show all posts
08 March 2009
Recipe: Chocolate-Covered OREO Cookie Cake
Tomorrow: Chocolate Banana Coconut Cream Pie
Chocolate-Covered OREO Cookie Cake
From: Kraft
Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings
Ingredients:
1 package (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
Directions: HEAT oven to 350°F. Prepare cake batter and bake in 2 (9-inch) round cake layers as directed on package. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze. Let stand until firm. Keep refrigerated.
Kraft Kitchens Tips
Family Fun: This great-tasting cake looks like a giant OREO Cookie.
Cooking Know-How: If chocolate glaze becomes too thick, microwave on HIGH 20 to 30 seconds or until of desired consistency.
Tomorrow: Chocolate Banana Coconut Cream Pie
Photo by ginnerobot @ flickr
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13 January 2009
Recipe: Buttermilk Chocolate Cake
Buttermilk Chocolate Cake
Yield: One 9x13 cake
From: Brenda Caruso, Port Allen, Louisiana
This is one of those really easy cakes that do not require a lot of technical ability or knowledge, perfect for a beginner to get their feet wet in the world of baking and easy enough to do with children. And it’s chocolate!
It breaks all the baking world’s rules: no need to properly cream the sugar and butter and no waiting to ice a cake after it is cooled down from the oven. This crazy cake gets iced while hot!
Ingredients for Cake:
2 sticks butter
4 Tablespoons cocoa
1 cup water
2 cups sugar
2 cups all purpose flour
2 eggs
½ cup buttermilk
1 teaspoon baking soda
Ingredients for Frosting:
1 stick butter
6 Tablespoons buttermilk
4 Tablespoons cocoa
1 teaspoon vanilla
1 box confectioners’ sugar
1 cup chopped toasted pecans
Directions for Cake: Bring 2 sticks butter, cocoa and water to boil.
Put sugar in large bowl. Pour the hot cocoa mixture over the sugar. Mix in flour, eggs, buttermilk and baking soda.Pour the batter into a greased and floured 9x13-inch pan.
Bake at 350° F. for about 30 minutes. When cake is done, test with a toothpick and it comes out clean; remove from the oven.
Directions to make Frosting: Melt 1 stick butter and mix with 6 Tablespoons buttermilk, 4 Tablespoons cocoa, vanilla, confectioners’ sugar and pecans to make frosting.
Ice the cake while still hot.
Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana
Yield: One 9x13 cake
From: Brenda Caruso, Port Allen, Louisiana
This is one of those really easy cakes that do not require a lot of technical ability or knowledge, perfect for a beginner to get their feet wet in the world of baking and easy enough to do with children. And it’s chocolate!
It breaks all the baking world’s rules: no need to properly cream the sugar and butter and no waiting to ice a cake after it is cooled down from the oven. This crazy cake gets iced while hot!
Ingredients for Cake:
2 sticks butter
4 Tablespoons cocoa
1 cup water
2 cups sugar
2 cups all purpose flour
2 eggs
½ cup buttermilk
1 teaspoon baking soda
Ingredients for Frosting:
1 stick butter
6 Tablespoons buttermilk
4 Tablespoons cocoa
1 teaspoon vanilla
1 box confectioners’ sugar
1 cup chopped toasted pecans
Directions for Cake: Bring 2 sticks butter, cocoa and water to boil.
Put sugar in large bowl. Pour the hot cocoa mixture over the sugar. Mix in flour, eggs, buttermilk and baking soda.Pour the batter into a greased and floured 9x13-inch pan.
Bake at 350° F. for about 30 minutes. When cake is done, test with a toothpick and it comes out clean; remove from the oven.
Directions to make Frosting: Melt 1 stick butter and mix with 6 Tablespoons buttermilk, 4 Tablespoons cocoa, vanilla, confectioners’ sugar and pecans to make frosting.
Ice the cake while still hot.
Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana
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