Posts Tagged cake

Chocolate Oreo Cake

I found this recipe on another food blog. We made one cake instead of cutting them up into mini cakes like the original recipe and we used store bought frosting instead of making the frosting in this recipe.

  • 2 ounces bitter or semisweet chocolate, chopped (we used semi sweet)
  • 2 ounces unsweetened chocolate
  • 6 tablespoons water
  • 1 cup butter
  • 1 1/4 cup plus 1/4 cup sugar, divided
  • 4 eggs, separated
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (we didn’t use because we use semi-salted butter)
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • Frosting
  • 1 1/4 cup crushed Oreos
  • 2/3 cup dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar
  • 4-5 tablespoons warm water
  1. In a double boiler, melt both chocolates along with the water. Stir until smooth and set aside to let cool to room temperature.
  2. Mix together the butter and 1 1/4 cup of the sugar until fluffy. Add in the melted chocolate. Add the egg yolks, one at a time.
  3. In another bowl, sift together the flour, baking powder, baking soda and salt (if using).  Mix half of the dry ingredients into the creamed butter mixture. Add the buttermilk and vanilla, then the rest of the dry ingredients.
  4. In another bowl, beat the egg whites until they hold soft peaks. Add the 1/4 cup sugar and beat until stiff.
  5. Fold in 1/3 of the egg whites into the cake batter. Then fold in the remaining egg whites.
  6. Divide batter into 2 prepared cake pans. Bake 25 to 30 minutes or until done.
  7. Mix together the frosting and the crushed up Ores (we also added some food colouring so that our vanilla frosting was pink).
  8. Place the dark chocolate and heavy cream in a double boiler. Let melt 2-3 minutes without stirring. Slowly mix to combine. Add powdered sugar and keep mixing. Add water, one tablespoon at a time until a nice consistency is reached.
  9. Frost the top of one cake with the icing, then place the other cake on top of it. Frost top and the sides of the layered cake. Drizzle with chocolate sauce

Chocolate Oreo Cake

Verdict: Given all the work in making the cake, they didn’t taste as amazing as I would have hoped. There wasn’t that much of a chocolate flavor to the cake.


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Warm Blueberry-Pudding Cake

This is a Kraft recipe.

  • 1 package of yellow cake mix (and everything the box says you need to make it)
  • 2 packages of instant vanilla pudding
  • 1/3 cup sugar
  • 2 cups milk
  • 1 1/4 cup orange juice
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons icing powder (we didn’t use)
  1. Preheat oven to 350F.
  2. Prepare cake batter as per instructions on box. Pour into a greased 13×9 inch baking dish.
  3. Beat the pudding mix, sugar, milk and orange juice with whisk for 2 minutes. Pour over the cake batter. Sprinkle with blueberries. Place baking dish on baking sheet (in case anything bubbles over, though nothing did with ours) and place in oven.
  4. Bake 1 hour or until cake is done. Cool 20 minutes before serving. Sprinkle with icing sugar to serve (we didn’t).

Blueberry Pudding Cake (2)

Verdict: This was an interesting cake. The pudding and blueberries kind of sunk to the bottom during baking so that the cake was the top layer. Still, I don’t think I was a fan of the texture of the pudding and cake together like they were after baking.

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S’mores Ice Cream Cake

This is a Kraft recipe.

  • 32 Graham wafers, divided
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 6 ounces semi-sweet chocolate
  • 3 cups Cool Whip – not thawed
  • 1 tub (1.66L) chocolate ice cream, softened (we used Oreo ice cream and apparently our tubs of ice cream here are a little smaller, at 1.5L)
  • 250g mini marshmallows
  • 2 tablespoons milk

1. Crush 20 Graham wafers into fine crumbs. In a bowl, mix the crumbs with the melted butter and sugar. Press onto the bottom of a 9 inch spring form pan. Bake 12 minutes or until lightly browned. Cool completely.

2. Meanwhile, break the remaining wafers into smaller rectangles along the lines.

3. Melt the chocolate and Cool Whip (original recipe said in a microwave, but we did it on the stove). Let stand 15 minutes. Spread chocolate over base. Stand the remaining wafer pieces up, around the edge of the pan. Freeze 20 min.

4. Cover with the ice cream and freeze 4 hours.

5. Reserve 2 cups of marshmallows. Melt the remaining marshmallows along with the milk (again the original recipe says in the microwave, but we did it on the stove). Cool 10 minutes. Top cake with melted marshmallows then sprinkle the 2 cups marshmallows on top.

6. Preheat oven broiler. Broil 6 inches from heat for 1 minute or until marshmallows are toasted (we put our cake back in the freezer for 10 minutes after this, because the ice cream was melting slightly). Remove rim of pan before serving.

Smore Cake TopSmore Cake Piece

Verdict: This was a ridiculously delicious cake. A part of me wonders why bother with the melted chocolate layer on the bottom, especially if we went with the original recipe and used chocolate ice cream, and why have a melted marshmallow topped with more marshmallows, but since it tasted so good it was kind of hard to criticize.


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Coconut Chocolate Cake

I found this recipe in a magazine from 2001 called Home for the Holidays.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 8 ounces of semi-sweet chocolate, melted
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (we didn’t use because our butter is salted)
  • 1/2 cup cocoa powder
  • 1 cup buttermilk
  • 1 cup flaked coconut plus more for decoration later
  • 1 1/4 teaspoon vanilla

1. Preheat oven to 350F. Prepare 3 round cake pans (we used 2 because ours are a little larger).

2. In a large bowl, beat together butter and sugar. Add eggs one at a time. Add melted chocolate.

3. In another bowl, combine flour, baking powder, salt (if using) and cocoa powder. Add to the butter mixture, alternating with the buttermilk. Stir in the coconut and vanilla. Pour into the baking pans.

4. Bake for 30 min. or until done (ours took closer to 45 because of the size of the pans).

5.  (We didn’t make the frosting that came with the cake, mainly because we couldn’t find cream of coconut. We frosted the bottom layer with vanilla icing, sprinkled coconut on top, placed the second layer on top and frosted only the top again, sprinkling more coconut.)

Chocolate Coconut Cake

Verdict: This was a dense cake. I found the leftovers that I ate the next day didn’t taste the same. I probably wouldn’t make it again as I have had better chocolate cakes.

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Brown Sugar Cake

This is another Kraft recipe.

  • 1 package yellow cake mix
  • 1 package instant vanilla pudding
  • 4 eggs
  • 2/3 cup sour cream
  • 2/3 cup water
  • 1/2 cup oil
  • 1 cup brown sugar
  • 1 cup chopped pecans (we used walnuts)
  • 2 teaspoons icing sugar (we topped our cake with chocolate icing instead)

1. Preheat oven to 350F.

2. Mix together the cake mix, instant pudding powder, eggs, sour cream, water and oil. Add the brown sugar and nuts.

3. Pour into a fluted Bundt pan sprayed with cooking spray.

4. Bake 1 hour or until chopstick inserted in cake comes out clean. Let cool 15 minutes before inverting cake onto a wire rack or serving dish (we had a slight mishap on this step and what is meant to be the top of the cake was ruined as it stuck to the pan. So we flipped it back around so the top part while baking was the top part on the dish. It kind of looks odd). Sprinkle with icing sugar just before serving.

Not the prettiest looking cake


Verdict: This was a good cake, but I think that was mainly because of the box mix used. I didn’t really feel like the added ingredients had much of an impact on the taste of the cake. I would also recommend not using the nuts, as I thought texture wise they didn’t belong.

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Chocolate-Banana Coffee Cake

This is another Kraft recipe.

  • 3 cups flour
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 1/2 cup mashed fully ripe bananas (about 7)
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 300g package of semi-sweet chocolate chips

1. Preheat oven to 350F.

2. Mix flour, baking powder and baking soda.

3. In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs. Add bananas and vanilla. Add the flour mixture, alternating with the sour cream.

4. Pour half the batter in a 13×9 inch baking dish sprayed with cooking spray.

5. Mix together brown sugar and cinnamon. Sprinkle half over the batter in the pan. Top with half the chocolate chips. Repeat layers.

6. Bake 50 to 55 min or until toothpick comes out clean.

Banana Coffee Cake

Verdict: This wasn’t my favourite recipe. Banana based recipes are kind of hit or miss with me. I love some and in others I find the banana way too overpowering, as was the case here (although 7 bananas should have given me that hint). I also found the texture of the cake to be a little odd and the centre layer of chocolate chips really not needed.



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Mix-in-the-Pan Chocolate Chip Cake

This is a Kraft recipe.

  • 1/3 cup oil
  • 2 squares unsweetened chocolate
  • 1 1/3 cup flour
  • 1 cup sugar
  • 3/4 cup water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 package (300g) chocolate chips, divided

1. Preheat oven to 375F.

2. Heat oil and unsweetened chocolate in a square oven pan, in the oven, for 4 min, or until chocolate is melted. Stir until blended.

3. Add all other ingredients except the chocolate chips and stir until well blended. Stir in half the chocolate chips. Sprinkle with remaining chocolate chips.

4. Bake 30-35 min or until toothpick comes out clean.

Chocolate Chip Cake

Verdict: This wasn’t my favourite cake recipe. I was hoping for the cake to really have a nice chocolate flavour, but there really wasn’t enough of it. The cake was also super dense.

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