Chocolate Raspberry Pound Cake

1 C. seedless black raspberry preserves, divided
2. C. flour
1 1/2 C. granulated sugar
3/4 C. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 C. butter or margarine softened
1 16 oz. container sour cream
2 eggs
1 tsp. vanilla extract
powdered sugar

Raspberry cream (recipe follows):
1 10 oz. pkg. frozen red raspberries in light syrup.
8 oz. pkg. whipped topping, thawed.
2 Tbsp. raspberry liqueur, if desired

Blend raspberries in food processor or blender. Strain into medium bowl; discard seeds. Blend with whipped topping. Stir in raspberry flavored liqueur.



Heat oven to 350. Grease and flour 12 C. fluted tube pan.

Place 3/4 C. raspberry preserves in small microwave-safe bowl. Microwave 30-45 seconds or until melted; cool. Stir together flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and melted preserves. beat on medium speed of electric mixer 3-4 minutes until well blended. Pour batter into prepared pan.

Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack.

Place remaining 1/4 C. preserves in small microwave-safe bowl. Microwave until melted. brush over warm cake. Cool completely.

At serving time, sprinkle powdered sugar over top. Serve with raspberry cream.

Devil's upside down cheese (or is it flan?) cake

I'm well aware that a half eaten cake is just not that beautiful, but I've come to accept that I'll never get a picture before we consume, so this is what I've got. 

This bad boy comes from www.everydayfoodstorage.NET. I saw it on TV a while ago, pinned it and forgot about it. I rediscovered it yesterday and had to make it. I love that it can be made with food storage items. I didn't love that it took 2.5 hours to make. However, it was still simple and well worth the time. My family raved about it!

Ingredients:

• box chocolate devil's food cake mix
• water (amount per cake mix)
• oil (amount per cake mix) or bean puree (in the same amount as the oil-to learn how to use the bean puree for oil click HERE)
• eggs (amount per cake mix) or 1 T dry egg powder + 2 T water for each egg
• 1 (11 oz.) jar caramel sundae topping
• 1 (14 oz.) can sweetened condensed milk*
• 1 (12 oz.) can evaporated milk*
• 1/2 c.. fresh milk*
• 1 (8 oz.) package cream cheese
• 1 t. vanilla
• 5 eggs (powdered eggs can be used but it will change the texture a little-use a heaving 1/2 c. egg powder + 1/2 c. water
• Or omit the sweetened condensed milk, evaporated milk and fresh milk and use:
• 1 2/3 c. water
• 1 c. sugar
• 1 2/3 c. dry non-instant powdered milk or 3 1/3 c. dry instant powdered milk
• 1 T butter

Method:

Heat oven to 350 degrees. Spray a large 12-cup Bundt pan with nonstick coating. Pour caramel into prepared pan. Prepare cake mix according to package directions and pour cake batter into the Bundt pan over the caramel topping.

To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. (If using powdered milk, just add all ingredients to the blender.) Mix well.

Pour flan mixture very slowly over the cake batter. (You will see pieces of cake batter floating to the top-this is normal). Spray a piece of aluminum foil with non-stick spray and cover the pan TIGHTLY with aluminum foil. (This step is VERY important.)

Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in two inches of water).

Bake for 2 hours (Yes, I mean it TWO hours-don't worry, nothing will burn, I promise!). After the two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plat with rim (or you'll have a caramel mess everywhere). Cool completely then refrigerate. Refrigerate leftovers.

NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Coconut Cupcakes

1 box white cake mix
1 can coconut milk
4 egg whites

Frosting:
8 oz. cream cheese
1 cube butter
3-31/2 c. powdered sugar
1 tsp. coconut extract

Combine cake mix, coconut milk and egg whites then mix as the box directs (no oil or water). Bake 18-20 minutes, according to box directions

Mix frosting until smooth. Smother cupcakes, then dip them in shredded, sweetened coconut to make them extra pretty.

Dark Chocolate Cake

So moist, so yummy!

Cake:
3 eggs
1 C. full fat plain yogurt
1 stick butter, melted
1 tsp. vanilla
1 1/2 C.sugar
1 1/4 C. flour
3/4 C. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 C. hot water

Preheat oven to 350. Grease and flour two cake rounds. Beat eggs and yogurt. Beat in butter and vanilla. Gradually beat in sugar. In a separate bowl whisk flour, cocoa, baking powder, soda, salt. MIx 1/2 dry ingredients and 1/2 C. hot water into wet ingredients, then second half water and dry ingredients into mixture. Pour into cake rounds and bake for 25 minutes until set. Cool completely.

Ganache:
1 C. heavy cream
12 oz. pkg semi-sweet chocolate chips.

Heat cream until it nearly boils. Remove from heat. Whisk in chocolate chips until melted. COol.

Remove first cake round and spread with ganache. Remove second round and place on top of first round. Pour remaining ganache over the top and allow it to drip over the sides of the cake. Refrigerate before serving for about 1 hour.

Chocolate Cherry Cake

1 pkg. chocolate cake mix
1 can cherry pie mix
1 tsp. almond extract
2 eggs, beaten

Beat eggs, add extract, cake mix and cherry pie mix. Stir gently. Bake at 350 degrees for 40 to 45 minutes in a greased 9"x13" pan. I made cupcakes and baked them for about 18 min.

FROSTING:

1 c. sugar
5 tbsp. butter
1/2 c. milk
1 c. chocolate chips

Boil for 1 minute the first 3 ingredients, stirring constantly. Add chocolate chips and stir until melted and smooth. Spread on cake.