Bake-a-thon 2011: Double Chocolate Cake with Hot Fudge Sauce

It has been a busy few weeks, and so I finally got around to my next installment in my Bake-a-thon.

We had friends over for dinner on Sunday, and I figured that the perfect topper to our dinner would be a scrumptious chocolate cake (seriously you can't go wrong with chocolate cake).

I got this recipe for Double Chocolate Cake with Homemade Hot Fudge from Jamie Cooks it Up!

It was very easy to make (seriously didn't take long), and smelled so yummy.  I made the hot fudge sauce after dinner (right before I served the cake) and it only took a few minutes.

The cake was heavenly.  Everyone wanted seconds, and I had it for breakfast, lunch and dessert the next day.  The best part of the cake has to be the homemade hot fudge.  If it hadn't seemed so obscene I would have just eaten the hot fudge straight.

I'm curious to see if using sweetened condensed milk would improve the recipe for the hot fudge.  But even the recipe below was AMAZING, no improvements needed.

If you have a party to go to, a bake sale, or need a great baked gift for someone this cake is great.

My only change would be the chocolate chips.  The chocolate chips didn't melt, just hardened and some of them burned.  I spent a great while picking off burned chocolate chips before serving.  I would suggest either mixing the chocolate chips into the batter, or at least tapping them down into the top of the batter (just gently).  Leaving them off altogether would be just fine as well.

Double Chocolate Cake with Homemade Hot Fudge

Time: 20 min. hands on + 50 minutes baking

Yield: 12 servings

CAKE:

1 devils food cake mix

1 small package instant chocolate pudding

1/3 C flour

1/3 C oil

1 1/2 C water

1 t vanilla

1/3 C sour cream

4 eggs

1/2 C semi sweet chocolate chips

1/2 C milk chocolate chips 

             ***Note: Use regular sized chocolate chips here. The large ones will make a big mess!***

HOMEMADE HOT FUDGE:

2 T unsweetened cocoa powder

2 T cornstarch

1 C sugar

1 12 oz can evaporated milk

2 T butter

1 t vanilla

dash of salt

Cake Directions:

1. In a large mixing bowl, or in your stand mixer add the cake mix, pudding and 1/3 C flour. Stir it all around to combine.

2. Add all other cake ingredients (but the chocolate chips). Mix on low for about 1 minute. Then mix on medium speed until the batter is nice and smooth. This should take about 2 minutes. 

3. Spray a bundt pan generously with cooking spray. Pour the batter into the pan.

4. Sprinkle the chocolate chips on top of the cake batter.

5. Bake at 350 for 50-55 minutes. (For convection ovens bake at 325 for 40 minutes)

6. Invert your cake onto a cooling rack if you are several hours away from serving. However it is just DOWN RIGHT LUSCIOUS warm from the oven. If you are going to serve it right away, invert it directly onto your serving platter.

HOMEMADE HOT FUDGE 

1. In the bottom of a medium sized sauce pan combine the cocoa, cornstarch and sugar.

2. Pour your can of milk over the top of the dry ingredients. Add the vanilla, pinch of salt and only 1 T of the butter.

3. Stir the concoction up over medium heat. After it comes to a boil cook for 3 more minutes while stirring. The sauce should thicken as it boils.

4. Remove it from the heat and add 1 more T of butter. Stir the butter around until incorporated. Let it sit for about 10 minutes before pouring it on your cake.

Bake-a-thon 2011: Eggnog Bundt Cake

In keeping with my desire to try and find recipes that use ingredients I already have, and need to make use of, I chose this Eggnog Bundt Cake recipe from The Sisters Cafe.  It is the end of the eggnog season here, and I had some left that just needed to go, and who could resist eggnog and cake together?

It was surprisingly easy and quick to make.  I have to say though, I was highly underwhelmed by the eggnog flavour.  In reality it just tasted like a yellow cake, with perhaps just a hint (a very very mild hint) of rum.  That is not to say that it wasn't good, it was tasty, just not in the eggnoggy way I was hoping.  The kids loved it, and came back for seconds.

It was great with the caramel sauce, and I added a little whipped cream to "jazz" it up.  All in all an enjoyable dessert, but simply a disappointment in the eggnog department.

Eggnog Bundt Cake
from The Sisters Cafe

Eggnog Bundt Cake

1 yellow cake mix (preferably with pudding in the mix)
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract*
1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased** bundt pan. Bake at 350 degrees (F) for 35-45 minutes. Dust lightly with powdered sugar for presentation.

Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream

Melt together over medium heat. Pour warm over individual servings immediately before serving.

* I used imitation rum, as this was the only option available at our local commissary.

** I know not everyone enjoys this, but I highly recommend that you grease (usually with shortening or butter) and flour your bundt pan.  I think this makes it much easier to get out  of the pan in one piece and gives you a much better presentation.

Southern Peach Cobbler

Thanks to Jaime for this wonderful recipe.

here are her comments: "Here's my recipe. The "cake" part does expand- but I always think about one and a halfing or even doubling that part of the recipe since it's the best part and it is a little on the "skimpy side" for my liking- other than that though- this recipe is AWESOME!"

Southern Peach Cobbler

First set of ingredients:
8 fresh peaches- peeled, pitted and sliced into wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 tsp lemon juice

Second set of ingredients:
1 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tablespoons unsalted butter, chilled and cut into small pieces
Last: (1/4 c boiling water)

1. Presheat oven to 425*
2. In a large bowl first set of ingredients. Tossing to coat peaches evenly and pour into 2 quart baking dish. Bake in oven 10 minutes.
3. Meanwhile, in large bowl combien second set of ingredients, blending butter with your fingertips, pastry blender or fork until mixture resembles coarse meal. Stire water in last until just combined.
4. Remove peaches from oven and drop spoonfuls of topping over them. It won't look like much- but it will expand. You can sprinkle the entire thing with a little sugar/cinnamon mixture if you want. Then return to oven and bake aobut 25-30 minutes ore until topping is golden brown.

Easy Chocolate Party Cake

Easy Chocolate Party Cake

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47 Delicious Homemade Cakes

47 Delicious Homemade Cakes

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Fudgy Cream-Cheese Frosting

Fudgy Cream-Cheese Frosting

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Brownie Cheesecake

Brownie Cheesecake

1 pkg (13 X9 pan size) Brownie Mix
4 pkg (8 oz) Cream Cheese, softened
1 cup granulate sugar
1 teaspoon vanilla
1/2 cup sour cream
3 eggs

1. Preheat oven to 350 degrees F (approx. 180 degree C).
2. Line 13x9x2 pan with foil, with ends of foil extending over sides of pan.
3. Spray with Cooking spray.
4. Prepare brownie batter as directed on package and then pour into prepared pan.
5. Bake for 15 minutes or until top of brownie is shiny and center is almost set.
6. Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
7. Add sour cream and mix well.
8. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
9. Pour over partially baked brownie batter in pan (filling will come almost to top of pan).
10. Bake 40 min. or until center is almost set.
11. Cool.
12. Refrigerate 4 hours or overnight.

Candy Bonanza

Just Click on the link for each treat, and you will be shown the recipe!

2 Minute Microwave Fudge

5 Minute Fudge

7 Layer Bars

Aaron's Buttery Cashew Brittle

Almond Bark

Amanda's Peppermint Creams

Ann's Cream Nut Candy

Bavarian Inn Peanut Bars

Beth's Delicious Fudge

Brownie Fudge Dessert

Buckeyes

Buckeyes

Butter Toffee

Candied Yams

Candy Bar Brownies

Candy Cane Brittle

Candy Cane Fudge

Caramel Krispie Treats

Caramels

Carmel Corn

Carol's Christmas Treats

Chocolate Almond Bars

Chocolate Balls

Chocolate Billionaires

Chocolate Chow Mein Candy

Chocolate Covered Cherries

Chocolate Covered Nuts

Chocolate Covered Peanut Butter Balls

Chocolate Covered Pretzels

Chocolate Covered Pretzels

Chocolate Covered Pretzels

Chocolate Nut Caramels

Chocolate Popcorn

Chocolate Silk Bon Bons

Chocolate Truffels

Christmas Candied Walnuts

Christmas Crackle Candy

Christmas Mice

Chunky Mallow Candy

Cinnamon Hard Candy

Cinnamon Popcorn

Cranberry Nut Fudge

Cream Cheese Candy

Creamy Chocolate Truffles

Creamy Microwave Pralines (Texas Stye)

Crispy peanutbutter balls

Dark Chocolate Fudge

Deborahe's Holiday Chocolates

Disappearing Marshmallow Brownies

Dish of Dirt

Divinty

Dorothy's Peanut Butter/Butterscotch Noodle Cookie

Dreamcicle Fudge

Easy Candy

Easy Divinity

Easy Divinity Easy Divinity Candy

Easy Fudge

Easy Granola Candy

Easy Microwave Carmel

Easy Microwave Fudge

Easy Pecan Logs

English Toffee

English Toffee

English Toffee Bars

Fabulous Fudge

Fake Brittle

Fantasy Fudge

Festive Chocolate Truffles

Five Minute Fudge

Fool-Proof Fudge

Frosted Pecans

Fudge

Brownies

Fudge for One

Fudge Puddles

Georgia Nuggets

Grandma Donna's Nummies

Grandma F's Delicious Fudge

Grandmother' s Holiday Fudge

Hard Candy

Hard Tack Candy

Hazelnut Fantasy Fudge

Ho-Ho Hash

Holly Confection

Honey Comb

J & D's Peanut Butter Balls

Jeanne's Tiger Butter

Jen's Chocolate Meringues

J's Cream Fudge

Kim's Famous Cashew Brittle

Magic Marshmallow Fudge

Mama's Fudge

Maple Rum Balls

Margie's Best Candy

Martha Washington Candy

Martha Washington Mounds

Marzipan

Melting Moments

Melting Moments

Memaw's Reese's

Meme's Best Ever Peanut Butter Fudge

Meringues

Micky's Mints

Microwave Peanutbutter fudge

Microwave Pralines

Milk Fudge

Milky Way Bars

Million Dollar Fudge

Mimi's Famous Fudge

Mocha Truffles

Mom's Mints

Mr. Monroe's Famous Fudge

Mrs. Eisenhower's Fudge

Never Fail Fudge

Never Fail Fudge

No Bake Rum Balls

No Cook Peanut Butter Fudge

No Fail Fudge

Novia Scotia Treats

Nut Mallow Goodies

Nutty North Pole Fudge

Orange Balls

Orange Glazed Pecans

Out Of This World Fudge

Oven Carmel Corn

Peanut Brittle

Peanut Brittle

Peanut Brittle

Peanut Brittle (Microwave)

Peanut Butter Balls

Peanut Butter Balls

Peanut Butter Balls

Peanut Butter Bars-An Elve's Favorite Treat

Peanut Butter Candy

Peanut Butter Candy

Peanut Butter Cups

Peanut Butter Cups

Peanut Butter Fruit Squares

Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Snowballs

Peanut Clusters (mircrowavable)

Peanut Krispies

Peanut Patties

Pecan Candy

Pecan Kisses

Penuche

Penut Butter Buckeyes

Peppermint Bonbons

Peppermint Bark

Peppermint Bark

Peppermint Bark

Peppermint Wands

Popcorn Cake

Popcorn Cake

Potato Candy

Potato Candy

Potato Candy

Potato Candy

Praline Kisses

Pralines

Puppy Chow

Puppy Chow

Puppy Chow

Puppy Chow (for Humans)

Quick and Easy Mini Marshmallow Sandwiches

Quick and E-Z Fudge

Raspberry Fudge Balls

Reindeer Chow

Reindeer Chow

Reindeer Chow

Reindeer Chow

Reindeer Droppings

Reindeer Food

Reindeer Food

Rocky Road

Rocky Road

Rocky Road Bark

Rudolph's Favorite Pecans

Rum Balls

Salt Water Taffy

Sea Foam Candy

Skor Fudge

Snowballs

Snowy Day Brownies

Snowy Divinity

Snowy Pretzels

Spiced Pumpkin Fudge

Stained Glass Candy

Sugared Nuts

Super Peanut Clusters

Treacel Fudge

Triple Layer Bars

TripleLayer Chocolate Bars

Truffles

Turkish Delight

Turkish Delight

Turkish Delight

Turtles

Uncle Ferd's Butter Crisp Cracker Candy

Uncle Jack Hallwood's Peanut Butter Fudge

Very Easy Fudge

White Christmas

Willy Wonka Bars

Winter Strawberries

Easy Frosting

I was looking for an easy and GOOD frosting recipe, and I got this one from a friend here. It is SO easy to make, and you can flavor it with anything you want.

Frosting

1 lb confectioner's sugar
1 Cup shortening
1 teaspoon vanilla
1 teaspoon flavoring (use what you want like maple, butter, lemon, vanilla, or almond)
1 dash salt
Food coloring (optional)

Soft Frosting (for general frosting) -- add 4 tablespoons water
Medium Frosting (for beading work) -- add 3 tablespoons water
Thick Frosting (for roses, intricate decorations) -- add 2 tablespoons water

1. Place ingredients in large mixing bowl.
2. Beat on medium speed for 3-5 minutes, until well blended.
3. Frost cake, or for decorations, put in pastry bag.

This was so easy to make and use, and worked really well (and I am the world's worst cake decorator).

Outrageous Cookie Bars

I had some sweetened condensed milk I needed to use, and I found this recipe. It is delicious, and fun. Kids loved them.

Ingredients:

• 1/2 cup (1 stick) butter or margarine

• 1 1/2 cups graham cracker crumbs

• 1 can (14 oz.) sweetened condensed milk

• 2 cups (12-oz. pkg.) semi sweet chocolate chips

• 1 cup flaked coconut

• 1 cup chopped walnuts

Directions:
PREHEAT oven to 350° F.

MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chocolate chips, coconut and nuts; press down firmly.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

Grandma Olive's Russian Tea Cakes

This was always a staple at Grandma Olive's house for Christmas. They are delicious, and so easy to make.

Grandma Olive’s Russian Tea Cakes

1 pound butter or margarine, softened

1 cup confectioner’s sugar

1 teaspoon vanilla

4 1/2 cups flour

1/2 teaspoon salt

3/4 cup walnuts, finely chopped

1. Cream butter, sugar, and vanilla in large bowl, until smooth.

2. Mix in flour, salt and nuts until well blended.

3. Place dough in airtight container, and chill in refrigerator overnight.

4. Pre-heat oven to 350 degrees (F) or 180 degrees ( C ).

5. Roll chilled dough into 1/2 inch balls.

6. Bake for 10-15 minutes.

7. Roll baked cookies in confectioner’s sugar until well coated.

Frozen Yogurt Pie

This is one of my brother James' favorite treats.

Frozen Yogurt Pie

2 containers of yogurt (preferred flavor)
1 tub Cool Whip
1 pre-made graham cracker, shortbread, or oreo crust
Fresh or Frozen fruit (optional for extra taste.)

1. Mix yogurt and half of whip cream to start,taste, add more whip cream as needed to reach a desired creamy taste.
2. Remove plastic from pie crust, Scoop mixture into pre-made pie crust, flip plastic over and place on top creating a lid, fold foil edge over the plastic to create a seal.
3. Place in freezer,takes 2-3 hours minimum to become frozen. Eat and enjoy.

Optional add frozen fruit to yogurt mix to add extra flavor.

Lemon Delight Pound Cake

Lemon Delight Pound Cake

Cake
2 ½ C Flour
1 ½ C Sugar
3 tsp baking powder
½ tsp salt
¾ C orange or apricot juice
¾ C vegetable oil
2 tbsp pure lemon extract
4 eggs

Glaze

1 ½ C powdered sugar
½ C lemon juice

Grease bundt pan with shortening and then coat with flour. Preheat oven to 325 degrees. Mix cake ingredients in order in large bowl. Mix with whisk until smooth. Pour into prepared bundt pan and cook for 40-50 minutes.

While cake is baking, prepare glaze and store in refrigerator until cake is done. Remove cake from oven. Poke holes over entire top of cake while still warm and in pan. Pour half of glaze over the top of the cake. Let stand in pan for 10 minutes. Invert cake on plate and again use fork to poke holes in exposed side. Pour remaining glaze over the cake. Garnish with grated orange and lemon peel.

Nanaimo Bars

Nanaimo Bars

Base:
1/2 cup butter
1/4 cup sugar
5 Tbsp cocoa powder
1 egg, lightly beaten
1 tsp vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
---
Filling:
1/3 cup butter
3 Tbsp custard powder, Bird's brand (ask your grocer)
(or substitute vanilla jello pudding powder)
1/4 cup milk
3 cups icing sugar
---
Topping:
8 ounces semisweet chocolate
2 Tbsp butter
---

Base:

1. melt butter in heavy saucepan.
2. Stir in sugar and cocoa until smooth.
3. Whisk egg with vanilla and stir into butter mixture.
4. Remove from heat.
5. Stir in crumbs, coconut and nuts.
6. Press evenly over bottom of greased 9" square pan.
7. Chill until set, at least 20 min.

---
Filling:

1. Beat butter with wooden spoon until light.
2. Beat in custard powder and milk.
3. Gradually beat in sugar.
4. Spread over chilled base and let set in fridge.

---
Topping:

1. Melt together chocolate and butter; stir until smooth.
2. Spread in even layer over chilled filling.
3. Store in fridge until choc. topping begins to harden.
4. Score topping into bars.
5. Cut before totally solid, use a hot knife, wipe clean between cuts.
6. Store in fridge or freeze for up to 2 months.

NOTE: These look wonderful on a tray of goodies and people love them.

Microwave Fudge

I got this recipe from Cameo's mom. It is fast and easy, and can be great for parites.

Microwave Fudge

1 lb. confectioners sugar
1/2 cup cocoa
1/4 cup milk
1/2 cup butter or margarine
1 tablespoon vanilla
1/2 cup pecans, chopped

Blend sugar and cocoa into 8 x 8 inch casserole. Top with butter. Pour milk over butter. DO NOT STIR! Microwave on High power (100%) for 2 minutes. Stir well. Add vanilla and nuts, and stir until blended. Refrigerate until set. Freezes well. This may be made in a bowl and placed into a buttered pan if desired.

Lemon Cake with Lemon Sauce

Lemon Cake with Lemon Sauce

1 Pkg. Yellow or Lemon Cake mix
1 Pkg. (Small) Lemon instant pudding
1/3 c. sour cream
4 Large Eggs
1 1/3 c. Water
1 T. oil


Combine all of the ingredients. Bake in a bundt Pan that has been greased and dusted with cinnamon-surgar. Bake at 350 for 45 minutes

Lemon Sauce:

1c. Sugar
4T Cornstarch
1/4t Salt
2c water
2t Lemon rind
1/2c Lemon juice
1/4c. Butter

Mix sugar, cornstarch, salt, and 1/2 cup of water. Heat until dissolved then add remainging water. Boil for 1 min. Add remaining ingreedients. Cool. Serve Cold. (K I just let it cool. If you let it cool too long it will turn into a jell. Good luck)

Homemade Orange Julius

This is my mom's recipe, and I have loved it since I was a kid.

Homemade Orange Julius

1 (6 oz) can frozen Orange Juice

1 (6 oz) can of cold water

½ C Granulated Sugar

1 tsp. Vanilla

1 tray ice cubes

1 C milk

Combine all ingredients in blender, and mix until ice is crushed and uniform.

My favorite: Add in 6-8 large frozen strawberries, and 1 C vanilla ice cream for a thicker frutier smoothie!

To spice it up, add your favorite fruits to the mix!

Cracked Coconut

I used this recipe years ago, at an achievement day, when I was the Primary Achievement Day leader. The girls had fun making them, and even more fun eating them.


12 ounces semisweet chocolate
4 ounces bittersweet chocolate
8 small water balloons
shredded coconut (approx. 1 cup)
ice cream
1/2 cup chocolate sauce

Blow up the balloons, but not quite all the way. The diameter at the widest part should be about 4 inches. Line a sheet pan with wax paper.

Place both chocolates in the top of a double boiler and melt over simmering water on a low heat, stirring occasionally. Remove from heat and let cool slightly. (If the chocolate is too hot when it touches the balloons, you could pop the balloons and the chocolate will splatter all over the kitchen.) Meanwhile, place the coconut in a dry skillet over a medium heat and toast until golden brown, 3 to 4 minutes, stirring often.

Holding the balloons by the knot, dip them into the chocolate and roll gently around until the
chocolate covers the bottom third of each balloon. Sprinkle the coconut onto the chocolate, leaving no plain chocolate exposed. Refrigerate for at least 30 minutes.

When the chocolate has hardened, pop the balloons with the point of a knife, and quickly peel off the deflated balloons. Return the chocolate bowls back to the refrigerator until ready to fill. Let the ice cream soften at room temperature and spoon into half of the chocolate bowls, filling each a little more than halfway. Place the filled “coconuts” into the freezer until the ice cream is firm.

When ready to serve, scoop out a hole in the center of each about the size of a golf ball. Position each filled “coconut” on a large plate and fill the hole with Chocolate Sauce. Lean an empty shell against each to make it look like it’s just been cracked open. Serve immediately.

Makes 8 servings.

Creamy Lemon Squares

1 cup butter or margerine (the stick variety works best)
2 cup flour
1/2 cup confectioner (or powdered) sugar
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar

PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Mix butter, flour and powdered sugar in medium bowl until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

Hawaiian Cake

I got this recipe from my best friend Cameo. Her dad makes it, and it is so good, especially during the summer.

Hawaiian Cake
1 box yellow cake mix (or I use Duncan Hines Pineapple Cake Mix)
1 package instant vanilla pudding (bigger)
1 carton of Cool Whip topping
1 #2 can crushed pineapple
8 oz. Cream cheese
1 can coconut
Optional: chopped walnuts, about one cup
Directions:
Bake cake in 9 x 13 greased pan (following cake mix directions). 
Remove from oven and pour undrained pineapple onto cake. 
Cool in fridge. 
Mix pudding, milk until thickened, then add softened cream cheese, and blend well. 
Spread over cake, sprinkle with coconut and chopped nuts, and ice with cool whip. 
Refrigerate at least one hour and keep refrigerated afterwards.