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Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

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

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

No-Bake Cake Batter Truffles

Admit it … you know you’ve sampled a piece or two from that tube of pre-made refrigerated cookie dough, haven’t you? I mean, who hasn’t? And, who doesn’t love some form of cookie dough ice cream? If you answered no, then you have some catching up to do before reading! The rest of you may proceed as I introduce you to that scrumptious, delightful flavor in the form of No-Bake Cake Batter Truffles.

I stumbled upon these goodies on Pinterest, courtesy of The Girl Who Ate Everything, and was immediately enticed. And they looked easy enough to be made by an amateur such as myself. And it’s cake … covered in white chocolate … a win-win!


We’ve made these for birthday celebrations in the past, they work especially well for work functions where there’s a lot of people moving around as they are portable and bite-sized.  But of course, for regular birthdays we normally opt for Cream Cheese Frosted Chocolate Java Cake or a non-traditional birthday cake such as a Glazed Cinnamon Roll Cake.

These little dollops of sweetness were unbelievably easy and fun to make. And, since there are no raw eggs to worry about, you really can eat the cookie dough!

Ingredients
For the Truffles:

  • 1-1/2 c. flour
  • 1 c. yellow cake mix
  • 1/2 c. unsalted butter, softened
  • 1/2 c. white sugar
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 3-4 tbsp. milk
  • 2 tbsp. sprinkles
  • For the Coating:
  • 16 oz. (8 squares) almond bark or vanilla flavored coating
  • Sprinkles
  • Pop sticks (for dipping)

Instructions

  1. For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
  2. Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
  3. For the coating: While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals.
  4. .....................................


for full instruction please see: whoneedsacape.com

KEY LIME CREME POKE CAKE

Then comes May 5th for those of us who like to indulge in Mexican food.
I do believe, but don’t quote me on this, that Americans have given this day a whole different meaning.
For Mexico, the 5th of May dating back to 1862 was when the Mexican Army was victorious over the French forces at the Battle of Puebla.
I found this info. on Wikipedia and who knows how reliable that is.
I’m not a history buff, but any excuse to enjoy some great food – I’m there.
So, if you’re having a Cinco De Mayo party or even if you aren’t, be sure to add this to your dessert menu.


This post contains affiliate links below. These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

Ingredients

  • 1 16.25- ounce box white cake mix
  • 1 3- ounce box lime gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 22- ounce can Key Lime Creme pie filling and topping
  • 1 8- ounce container Cool Whip OR my Stabilized Whipped Cream
  • fresh lime zest for decorating
  • Get Ingredients Powered by Chicory

Instructions

  1. Preheat oven to 350 degrees F. and prepare a 9 X 13-inch baking dish by spraying the bottom with cooking spray.
  2. Mix cake according to package directions.
  3. ..........................................

for full instruction please see : www.365daysofbakingandmore.com

STRAWBERRY VALENTINE CAKE

Hi! Kinslee here! Today I’m going to be showing you our strawberry valentine cake! It’s very decorative for a cake. You know, I’m only ten and I love to decorate cakes! I lie in bed at night coming up with cool ideas for cakes! Brace yourselves, ’cause I‘m on a roll!

This valentine cake is pretty pink, frosted with vanilla buttercream icing, and topped off with some cute mini cupcakes! When we made this recipe, we used a strawberry box mix, but we made it with an additional extender recipe. What is an extender recipe? It’s where you add some additional ingredients like flour and also sugar to make a boxed cake mix taste like a homemade cake recipe. It also gives you more batter to work with.  For this recipe, you’re definitely going to need more batter because you’ll make 2 8″ round cakes and mini cupcakes.

You are going to need twelve mini cupcakes to surround this 8″ pan. For the cupcakes, you are going to put buttercream frosting on with a decorating bag and a Wilton 1M tip.



To make the hearts, just melt pink Wilton Candy Melts in the microwave at 30 second intervals until it is smooth and creamy. Pour the melted candy into a disposable frosting bag. Use a #3 tip to squeeze out little hearts onto wax paper. These will set very quickly!

Once the hearts are set, gently push a heart into the little mounds of frosting on the mini cupcakes.

Ingredients

  • 1 box Duncan Hines strawberry supreme cake mix
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 1/2 cups water
  • 1/2 cup canola oil
  • 4 large eggs
  • 1/2 teaspoon vanilla extract

Frosting:

  • 1 1/2 cups butter softened
  • 2 1/4 teaspoons vanilla extract
  • 6 cups powdered sugar
  • 6-8 tablespoons milk
  • Pink Wilton candy melts and Valentine's Day sprinkles (Optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a stand mixer, mix together the dry cake mix, flour, sugar and baking soda. Add the water, oil, vanilla. Then add one egg at a time, mixing the batter between each egg addition. Beat on medium speed for 2 minutes until the batter is smooth.
  3. ...........................................

for full instruction please see : www.tastesoflizzyt.com

HOMEMADE CHOCOLATE PUDDING PIE WITH BROWNIE CRUST

I made myself a chocolate Valentine treat, albeit early. I whipped up a homemade brownie bottom chocolate pudding pie!

I deserve this, folks. You see, I used to make a highly processed version of this dessert during the early years of my marriage, when my son was little.

But my hubby has never been a chocolate fan (the horror!), and my daughter won’t eat pudding of any kind. (What?!!)


So, as moms do, I sacrificed myself for years and didn’t make this pie. Well, my daughter is away at college (we got to visit her over the weekend!), and during the long car ride, I waxed poetically to my hubby about how I really wanted to make a homemade chocolate pudding pie with a brownie crust.

I mean, I don’t think I’d ever tasted chocolate pudding from scratch, let alone made it. What if I topped the brownie layer with homemade pudding, piled on fresh whipped cream and scattered semi-sweet chocolate shavings all over the top?

Ingredients

  • Chocolate Pudding from Scratch
  • 4 ounces bittersweet chocolate
  • 3 Tablespoons cocoa powder (unsweetened)
  • 3 Tablespoons corn starch
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 3 egg yolks
  • 2 1/2 cups 2% milk (or whole milk)
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons vanilla extract
  • Brownie Crust
  • 4 ounces semi-sweet chocolate
  • 4 Tablespoons salted butter
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • Whipped Cream
  • 1 cup heavy cream
  • 2 Tablespoons confectioners sugar
  • 1/2 teaspoon vanilla extract
  • Garnish
  • 1 square of semi-sweet chocolate to make curls

Directions

  1. Make your pudding first, since it will need to chill for up to three hours. Chop your bittersweet chocolate into fine flakes with a serrated knife.
  2. In a large, heat-proof bowl, whisk together your cocoa, corn starch and salt. Gradually add the cream, whisking as you go until it's smooth. Whisk in your eggs.
  3. In a 3-quart or larger saucepan, add your milk. Stir in the sugar and warm it over medium heat. Bring the pot to a simmer. You will see tiny bubbles covering the surface of the liquid.
  4. .......................................


for full recipes please see : cookingwithmammac.com

Peanut Butter Butterfinger Cheesecake.

My friends went wild over this cheesecake recipe. Creamy, rich peanut butter cheesecake filled with crushed Butterfinger candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert!


It’s the weekend and I want nothing but an indulgent, peanut butter, chocolate, stick-to-your-ribs, Oreo crusted slice of cheesecake. I actually want that everyday of the week, but fitting into my wedding dress is more important right now.

Ingredients:
Crust
18 whole Oreos (Double Stuf or regular)1
1/4 cup (60g) unsalted butter, melted
Filling
24 ounces (670g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
1/2 cup (125g) creamy peanut butter2
2 teaspoons vanilla extract
3 large eggs, at room temperature
12 fun-size or 5 regular size Butterfinger candy bars, chopped
optional: 1/4 cup melted peanut butter for drizzling

Directions:

  • Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  • Make the Oreo cookie crust: In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photo above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.
  • Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.
  • Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
  • Bake for 50-60 minutes or until the center is almost set.3 Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).
  • Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled.Cover leftover cheesecake and store in the refrigerator for up to 4 days.
  • Make ahead tip: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.


For full intruction please see: sallysbakingaddiction.com

DING DONG CAKE RECIPE

Ding Dongs, Ring Dings, Swiss Rolls, Hostess Cakes. They are all pretty much the same snack. Chocolate Cake, a cream filling and then covered in chocolate.

As a kid, we always begged for mom to buy them for our school lunches. It didn’t happen too often, but when it did..yeah, we were happy kids! It’s been years since I had one. What good memories.

I shared a Twinkie Cake on FB a few days ago. Made from scratch. It was perfect and I can’t wait to make one myself.



One reader asked for a recipe for a Ding Dong Cake. I decided I needed to fill that request. I took it as a challenge.

Don’t let the recipe scare you off. This is a really easy recipe! You probably have all the ingredients in your pantry. Bake your 2 cake layers, then stack them with all the cream filling. You want all that filling in there. Then the Ganache.

Ingredients
for the cake

  • 3 ounces semi sweet baking chocolate (you can use chocolate chips)
  • 1 1/2 cups brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk, room temperature
  • 1 teaspoon vanilla

for the cream filling

  • 5 tablespoons all purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 cup butter
  • 1 cup granulated sugar

for the ganache

  • 1 12 ounce bag semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon butter

Instructions

  1. for the cake
  2. Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
  3. Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
  4. ..............................................

for full instruction please see : chocolatechocolateandmore.com

LIME BABY CAKES

These vibrant Lime Baby Cakes are fun, ultra tasty, and completely addictive! Buttermilk makes these mini cupcakes dense and moist, and lime juice and zest give them zingy fresh citrus flavor. A swirl of cream cheese frosting on top offers the perfect creamy contrast.
Read more at https://www.afarmgirlsdabbles.com/key-lime-baby-cakes/#t1XoSEBwQZEzqfZT.99

For Mother’s Day, I wanted to share a recipe that I know Mom loves, but one that she doesn’t actually make for herself. (She likes to find them already made at our house!)


So whenever I make these Lime Baby Cakes, I stash a few away in the freezer for the next time she visits us. It’s what any good daughter would do, right?

I hope you like these awesome little cakes – they’re also especially great for St. Patrick’s Day and Cinco de Mayo. But really, these baby cakes would be welcome at most any celebratory occasion!

(This post was previously published May 2010 and has been a popular recipe with family, friends, and readers. Some of the photographs and text were updated in 2018.)

INGREDIENTS:
FOR THE BABY CAKES:

  • 3-1/2 c. all-purpose flour
  • 2-1/4 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1 c. unsalted butter, at room temperature
  • 2-1/2 c. sugar
  • 4 large eggs, at room temperature
  • 5 T. fresh lime juice
  • 2 T. finely grated lime peel
  • neon/electric green food coloring – I use this or this
  • 1-1/2 c. buttermilk

FOR THE FROSTING:

  • 8 oz. cream cheese, at room temperature
  • 1-1/2 c. powdered sugar
  • 1/2 c. unsalted butter, at room temperature
  • 1 T. finely grated lime peel
  • 1/2 tsp. pure vanilla extract

DIRECTIONS:
FOR THE BABY CAKES:

  1. Preheat oven to 350°F.
  2. A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans with paper liners. I use these silicone muffin pans, which yield a little bigger mini cupcake than most – which I like! Sizes of mini muffin pans vary quite a bit, so your yield and baking time may vary.
  3. ......................................


for full recipes please see : www.afarmgirlsdabbles.com

Outrageous Cherry Dr Pepper Cake (With Video)

I almost called this a chocolate dump cake, because from frosting to cake, this simple Dr Pepper cake using cake mix takes just 5 ingredients and it is perhaps the easiest and tastiest cake ever.

The rich, decadent and perfectly tender cake melts in your mouth. Topped with homemade maraschino cherry frosting is it truly a flavor explosion.

And it is and ready to toss in the oven in a flash. Honestly I don't usually make dump cakes, but sometime you just really need an easy recipe that will impress a crowd.


Truly a mouthwatering dessert, now please excuse me while I take a moment to gather my thoughts.  All I can think about is this cake.  {{slurp}}

By the way, be sure to check out our new format. Thank you for all of your feedback in our reader survey. We have a new recipe card and easy to navigate page layout.

INGREDIENTS

  • 1 (15.25 ounce) box super moist chocolate fudge cake mix (dry)
  • 12 ounces Dr. Pepper Cherry (room temperature)
  • 1 (18 ounce) jar maraschino cherries, divided
  • 2 (1 cup) sticks salted butter (room temperature)
  • 7 cups powdered sugar

INSTRUCTIONS

  1. Preheat oven to 350°F. Spray a 9x13x2 baking pan with cooking spray. Set aside.
  2. In a large bowl combine cake mix and soda. Whisk until combined. Set aside.
  3. Remove 24 cherries from the jar, remove stems and cut cherries into fourths. Add cut cherries to cake batter. Whisk again until combined. 
  4. .....................................


for full recipes please see : www.theslowroasteditalian.com
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