Friday, March 13, 2015

Chocolate Bundt Cake w/ Chocolate Glaze

Chocolate Bundt Cake w/ Chocolate Glaze

This is the easiest and most delicious cake to make!  It is moist, and the whole family will love it!


1 (18 1/4 oz) package devil's food cake mix
1 (4 oz) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs, beaten
1 teaspoon vanilla extract

Chocolate Glaze

3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
2 - 3 tablespoons hot water

Milk chocolate bar for decorative shavings



Preheat oven to 350 degrees.

Grease and flour bundt pan, set aside.

In large mixing bowl, combine cake mix, pudding mix and chocolate chips.

In another bowl, combine water, eggs, and vanilla mixing well.

Add egg mixture to dry mixture and mix with spoon until just blended.

Pour into prepared pan.

Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.

Cool 15 to 20 minutes before removing cake from pan.

When completely cool, drizzle cake with chocolate glaze.  Decorate with milk chocolate shavings.

Chocolate Glaze

Combine all ingredients in bowl.  Mix with spoon until smooth.  If needed, microwave a few seconds to heat the glaze to dissolve the clumps of powered sugar.

Gerard's Birthday
Yummy Birthday Cake

Wednesday, March 11, 2015

Lemon Scented Espresso Bars

Lemon Scented Espresso Bars
Recipe submitted by Patricia Robinson

You must try these heavenly lemon scented espresso bars.  They are out of this world delicious!



8 oz. unsalted butter, softened
1 cup powdered sugar
2 cups all-purpose flour
2 teaspoons freshly grated lemon zest
1/4 teaspoon salt


4 eggs
1 cup sugar
1 cup lightly packed brown sugar
1/4 cup brewed espresso or double strength coffee, room temperature
1/4 cup all-purpose flour
2 teaspoons freshly grated lemon zest
3 to 4 tablespoons dark coffee beans, finely grated
1/2 teaspoon baking powder
1/4 cup powdered sugar


To make the crust, preheat oven to 350 degrees. Cream butter and sugar until light and fluffy.  Blend in the flour, zest and salt.  Press the mixture evenly into ungreased 13x9-inch glass baking dish and bake until golden brown, about 20-25 minutes.  Remove pan to a wire rake and cool at least 10 minutes.

To make the filling, beat the eggs and sugars in medium bowl until thick and smooth. Blend in the espresso, flour, zest, ground coffee and baking powder.  Pour over crust and bake 25-30 minutes at 350 degrees. Remove pan to wire rake and cool completely. Cover, chill and cut into squares. Dust with powdered sugar before serving.

Make 30

Recipe submitted by Patricia Robinson