Milky Girl Cake

Quick and easy, with tender sweetened condensed milk cake layers, frosted with Vanilla Cream Cheese Frosting.

Why is this milk cake called Milky Girl? 
The name of the milk cake, Milky Girl,  has a little bit of a story behind it. In Germany, where this cake originated,  the condensed milk can label has a girl on it and the name of the condensed milk is “Milky Girl”. Since the cake layers are based on condensed milk, the milk cake was called Milky Girl as well.


Why is the cream cheese frosting so important?
Milky Girl cake comes out very tender, soft and moist from the cream cheese frosting that was absorbed by the tres leches cake layers. The soft, creamy, and fluffy cream cheese frosting has a hint of vanilla making this frosting all the better!

I would add halved raspberries between each layer as well, to cut down on the sweetness of the tres leches cake a bit. This time I only had enough for the top, so I didn’t add any to the layers, but it’s great with the addition of raspberries.

Ingredients

  • 1 can sweetened condensed milk 14 oz
  • 2 eggs large
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • Ingredients for Vanilla Cream Cheese Frosting
  • 16 oz cream cheese 2 packets, room temperature
  • 3 cups heavy cream
  • ⅔ cup powdered sugar
  • 2 tsp vanilla extract or emulsion

Also:

  • 1½ cups raspberries for the top of the cake
  • 1½ cups raspberries , halved (to put between layers of the cake (optional))
  • ½ cup shredded unsweetened coconut
  • 4 Tbsp jam strained

Instructions

  1. Preheat oven to 350F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper and set aside.

How to make the Condensed Milk Cake Layers for Milky Girl Cake:

  1. Add condensed milk to a bowl. In a separate bowl stir together flour and baking powder. Add eggs to the condensed milk and stir until smooth. Add flour mixture and stir until smooth again.
  2. ,.....................................


for full instruction please see: letthebakingbegin.com

Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

A refreshing lemon and berry cake is all you need this summer to enjoy the long, gorgeous, sunny days to come! Stacked between layers of blueberry filling and frosted with a delicious lemon buttercream, this cake is a definite winner at any gathering, party, baby shower, or brunch! The recipe below specifically makes the second cake from the top. Enjoy!


Ingredients
For the Cake:
- 2 cups plus 6 tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 3 cups blueberries
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tsp vanilla extract
- 3/4 tsp pure lemon extract
- 1 tsp lemon zest
- 1 cup unsalted butter, softened at room temp
- 1 1/2 cups sugar
- 4 large eggs

For the Blueberry Filling:
- 1/2 cup blueberry jam

For the Lemon Buttercream Frosting:
- 1 cup butter, room temp
- 4-6 cups confectioner's sugar
- 1/4 cup milk
- 1 tsp lemon extract
To Make Cake

  1. Preheat oven to 350 F and grease 2, 10" round cake pans.
  2. In a bowl, sift flour, baking powder, and salt. Place 1 tbsp of the flour into an empty bowl and toss in the blueberries, coating them with flour.
  3. In another bowl combine milk, sour cream, vanilla extract, lemon extract and lemon zest, set aside.
  4. Using an electric mixture, cream together butter and sugar in a mixing bowl until pale yellow and very fluffy. Slowly beat in eggs until combined.
  5. ......................................


for full instruction please see: betterbakingbible.com

S’mores Brownie Pizza

If you are a s’mores fan, you will love these gooey brownies that have a crunchy graham cracker crust.

Ingredients
Crust
1/3
cup butter, melted
1 1/2
cups graham cracker crumbs (24 squares)
3
tablespoons sugar


Brownies
1
box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2 1/2
cups miniature marshmallows
4
whole graham crackers, broken into small pieces
1/2
cup Hershey's™ Mini Kisses™ milk chocolate
2
Hershey's™ milk chocolate bars (1.55 oz each), unwrapped, separated into sections

Steps

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray or grease 12-inch pizza pan.
  2. In medium bowl, mix Crust ingredients; press in bottom of pan. Bake 8 to 10 minutes or until golden.
  3. Make brownie batter as directed on box. Gently spread brownie batter over graham cracker crust. Bake 23 to 25 minutes or until toothpick inserted 2 inches from center comes out almost clean.
  4. Set oven control to broil. Immediately sprinkle marshmallows and graham cracker pieces over warm brownies. Broil with top about 5 inches from heat 1 to 2 minutes or until marshmallows are golden brown. (Watch carefully, marshmallows will brown quickly.)
  5. Sprinkle Hershey's™ Mini Kisses™ milk chocolate over marshmallows. Cool 20 minutes; top with chocolate bars, sticking into marshmallows. Cool completely, about 1 hour.
  6. ...................................


for full instruction please see: www.bettycrocker.com

DREYER'S GIANT COOKIE ICE CREAM CAKE

Ingredients

  • DREYER'S GRAND Chocolate Chip ice cream or SLOW CHURNED® Chocolate Chip light ice cream
  • Circular cake pans
  • Cookie dough (store bought or homemade).

Directions

  1. Press a thick layer of cookie dough into one cake pan, and repeat in the second cake pan.
  2. Bake both cookie cakes in the oven until golden brown and set aside to cool.
  3. Once cool, layer ice cream onto one cookie and top with the other. Then, all that's left is to slice and serve!
  4. .................................


for full instruction please see: www.dreyers.com

FUNFETTI CAKE BATTER COOKIE DOUGH BROWNIE LAYER CAKE

This Funfetti Cake Batter Cookie Dough Brownie Layer Cake is a totally decadent treat! Layers of brownies and eggless funfetti cake batter cookie dough are topped with a delicious chocolate ganache – and of course plenty of sprinkles! Get your big glass of milk ready!

So in marriage, one of the things we have to learn to do is share. Problem is, sometimes sharing isn’t easy. And sometimes sharing means someone else loses – as in loses something. As is loses the nail clippers that you both share. And sometimes that seems to happen over and over and over.


When that happens, there’s only one thing to do.

Not share any longer. 🙂

INGREDIENTS
BROWNIES

  • 1 1/2 cup vegetable oil
  • 3 cups sugar
  • 3 tsp vanilla extract
  • 6 eggs
  • 1 1/2 cup flour
  • 1 cup cocoa (I use Hershey’s Special Dark)
  • 3/4 tsp baking powder
  • 1/4 tsp salt

COOKIE DOUGH

  • 1 1/2 cup butter, softened
  • 1 cup sugar
  • 1 1/2 tsp vanilla
  • two 15.25 oz boxes funfetti dry cake mix
  • 1 1/3 cups flour
  • 3-4 tbsp milk
  • 4-5 tsp sprinkles
  • 3/4 cup white chocolate chips
  • 3/4 cup chocolate chips

CHOCOLATE GANACHE

  • 12 oz semi-sweet chocolate chips, divided
  • 1 cup heavy whipping cream, divided

CHOCOLATE FROSTING

  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/4 cup cocoa
  • 1 tbsp water or milk
  • sprinkles, for topping, if desired

INSTRUCTIONS

  1. Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to 350 degrees.
  2. Mix together the oil, sugar and vanilla extract.
  3. Add eggs and mix until well combined.
  4. Combine flour, cocoa, baking powder and salt.
  5. ................................


for full instruction please see: www.lifeloveandsugar.com

Ultimate Chocolate Chip Cookie Layer Cake

This Chocolate Chip Cookie Layer Cake really is the ultimate in cookie cakes! With three layers and three kinds of cookie, there is something for everyone to love.

Speaking of love, I hope everyone had a nice Valentine’s Day. We aren’t really into doing anything huge these days, seeing as it was our 12th Valentine’s Day together. But the hubs dropped a not-so-subtle hint that it’d be nice if I didn’t wake up and immediately start baking.

So I decided to just not do anything blog related Saturday. I can’t remember the last time I was actually at our house, in town, and I didn’t at least do something. It was very nice, and yet it’s hard for me to totally relax because I think of all the things that need to get done.


One day I’m going to figure out how to totally unplug.

Despite the super cold weather that was predicted, it was beautiful out. The last few weekends, the hubs has been working on the yard while I’ve been inside baking. He had some yard things he wanted to get done and wanted some help with, so I put on my gloves and my jacket and got to work. Happy Valentine’s Day hubs! 🙂

INGREDIENTS
CLASSIC CHOCOLATE CHIP COOKIE CAKE

  • 3/4 cup salted butter, room temperature (I use Challenge Butter)
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 1/4 cups semi-sweet chocolate chips

CHOCOLATE CHIP COOKIE CAKE

  • 3/4 cup salted butter, room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa (I use Hershey’s Special Dark)
  • 1 tsp baking soda
  • 1 1/4 cup semi-sweet chocolate chips

FUNFETTI CAKE BATTER COOKIE CAKE

  • 3/4 cup salted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup flour
  • 15.25 oz box funfetti cake mix
  • 2-3 tsp sprinkles
  • 3/4 cup white chocolate chips
  • 3/4 cup semi-sweet chocolate chips

VANILLA BUTTERCREAM

  • 3/4 cup salted butter
  • 3/4 cup shortening
  • 4 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2-3 tbsp water or milk
  • sprinkles


INSTRUCTIONS
CLASSIC CHOCOLATE CHIP COOKIE CAKE

  1. Preheat oven to 350 degrees. Place a circle of parchment paper into the bottom of a 9 inch cake pan and grease the sides. You could also use a 9 inch springform pan.
  2. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
  3. .........................................


for full instruction please see: www.lifeloveandsugar.com

Oreo Truffles

I am definitely not a baker by nature, so I appreciate any dessert recipe that has the words “no bake” in front of it. And as you can see by the crazy zig-zag lines on top of these truffles, I’m not very crafty either. So basically, if I can make these oreo truffles look pretty, you can make these look prettier.

Is it bad that I make an entire batch just for me and my husband? I tried to freeze some of them to keep us from devouring the entire batch at once, but then I realize that I love eating these frozen. (I’m a weirdo though so I’m probably alone on that.)


I have tried to get fancy with these in the past and in doing some, had some serious fails, mainly when it comes to coloring the white chocolate. It’s doable, but there are some rules to follow when doing this.

Ingredients

  • 1 (15.25) oz. package Oreos (any flavor, double stuffed or regular both work)
  • 8 oz. cream cheese, softened
  • 12 oz. white melting chocolate- (Not chocolate chips, but high quality melting chocolate- I used Baker’s bars)
  • 6 oz. semisweet melting chocolate for topping (Or sprinkles, or Oreo crumbles)

Instructions

  1. Place the Oreos in a food processor and blend until fine crumbs are formed.
  2. Mix in the cream cheese until a sticky dough has formed.
  3. Roll about 1- 1 ½ tablespoons of dough into a ball and set aside on a plate or in a container that you can fit in the freezer. Freeze the balls for at least 30 minutes.
  4. ......................................


for full instruction please see: thecozycook.com
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