Milky Girl Cake

Milky Girl Cake

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

Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

cake

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

DREYER'S GIANT COOKIE ICE CREAM CAKE

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

FUNFETTI CAKE BATTER COOKIE DOUGH BROWNIE LAYER CAKE

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

Ultimate Chocolate Chip Cookie Layer Cake

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

No-Bake Cake Batter Truffles

cake DESSERT

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

KEY LIME CREME POKE CAKE

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