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!

Ingredients:

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

Directions:

Cake

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

Triple Layered Fudge Brownie Cake

Triple Layered Fudge Brownie Cake

Ingredients:

Cake

1 1/2 cups butter
6 oz unsweetened chocolate, chopped
3 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt

Frosting

2 (8 oz) packages cream cheese, softened
8 tablespoons milk
8 cups confectioners sugar
1/2 cup butter, softened
4 teaspoons vanilla extract
1 cup unsweetened cocoa powder

Directions:

Preheat oven to 350 degrees.

Using a double boiler, melt the butter and chocolate; stir until smooth.

In a large mixing bowl, pour the melted butter and chocolate.  Add the sugar and mix with an electric beater.

Add the eggs, one at a time, beating well after each addition.

Add the vanilla, flour, salt and mix well.

Pour into three greased and floured 9-inch round baking pans.

Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.

Cool completely before removing from pans.

Frosting:

In a bowl, beat together the cream cheese, 7 tablespoons milk, confectioners sugar, butter, vanilla, and cocoa to a spreadable consistency.  Beat in the additional tablespoon of milk if necessary.

Spread frosting between layers and over top and sides of cake.

Store in refrigerator.

Gerard's Birthday, 3/9/14

Italian Cream Cake

Italian Cream Cake
Recipe submitted by David Gaimari

You will not be able to resist this cake!  The icing is over-the-top delicious!

Ingredients:

Cake
1 cup buttermilk
1 teaspoon baking soda
5 large eggs, separated
1 cup pecans, in pieces
2 cups flour
2 cups sugar
1 stick butter, softened
1/2 cup Crisco
1 teaspoon vanilla
2 cups angel flake coconut

Icing
2  sticks butter, softened
2 (8 oz) cream cheese packages, @ room temperature
2 teaspoons vanilla
2 pounds powdered sugar
2 cups pecans, in pieces

Directions:

Cake

Preheat oven to 325 degrees.

Separate the eggs whites and yolks into two small bowls.

Stiffly beat the egg whites and set aside.

Mix the baking soda and buttermilk together in a small bowl; set aside.

In an electric mixer, cream the sugar, Crisco and butter together.  Once creamed, add the egg yolks and blend well.  Add the buttermilk, flour and vanilla.

Fold in the egg whites, then pecans, and then the coconut.

Pour into 3 round (greased & floured) cake pans.

Bake for 25 to 30 minutes.

Icing

Cream butter, cream cheese and vanilla in an electric mixer.  Add the powdered sugar and mix well.  Stir in pecan pieces.

Serves 12

Recipe submitted by David Gaimari