Chocolate Spice Bundt Cake

One of my favorite winter drinks is mexican hot chocolate.  Have you ever had it? 

It's amazing.  Chocolate and cinnamon come together in a warm cup of bliss.   

If it's warm where you are, I recommend the mexican mocha ice storm.  You'll thank me later! My love for the combination of cinnamon and chocolate is the reason I chose to make this cake.  

Results:  Perfection.  It's mexican hot chocolate in a cake.  The only change I made was adding a bag of cinnamon chips to the recipe.  I added half of the bag to the cake batter.  I melted the other half and poured it over the cake (after it had cooled).  Enjoy!

Chocolate Spice Bundt Cake

Courtesy of Mix and Match Mama 

Ingredients: 

1 box of chocolate cake mix

2 small boxes of instant chocolate pudding

1/2 cup of veggie oil

1 1/4 cups of water

4 eggs

4 tablespoons cinnamon, divided

1 (8 oz) package cream cheese, softened

4 cups powdered sugar

3-4 splashes milk

 

 Directions:

Preheat oven to 350 degrees

Grease a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Mix in 2 tablespoons of cinnamon.  Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.

To make the frosting, beat cream cheese with powdered sugar and milk until creamy.  Beat in remaining 2 tablespoons of cinnamon.  Spread on cooled cake.

 

The Best Carrot Cake

I'm extremely late in posting this recipe. This was one of the desserts we enjoyed Christmas Day. 

I have to give credit to the husband for finding this recipe.  Since I'm unable to eat dairy I was very limited to a lot of our traditional holiday desserts.  I wasn't thrilled about this and after complaining to hubs, he went in search of a dairy free dessert.  He emailed this recipe to me asking what I thought.  All I had to do was look at the picture before I gave him the A-Okay.  

Results: Hands down the best carrot cake I've ever made. The cake was moist and every single bit was full of flavor.  It was a BIG cake, so one little sliver satisfied my sweet tooth.  When I make it again (and I will) I'll use a 9x13 pan and do more of a sheet cake.  I will also cut the oil in half and add applesauce.  

Courtesy of All Recipes

INGREDIENTS:

6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract

1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon 1 cup chopped walnuts

DIRECTIONS:

1.	In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3.	In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4.	Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. *You can make your own frosting. I used the frosting from a can because it's dairy free*

Snickers Cake

This year, I was in search of a chocolate dessert to add to our Thanksgiving table.  We were already having the traditional pies, so I wanted to make something different.  I started my search on my SWEET TREATS Pinterest board and didn't have to look any further.  This recipe was about half way down the page and I knew it would be perfect.  I have to admit that I didn't actually make this dessert.  I sent my mom the recipe to get the ingredients for me to make on Thanksgiving but she made it the day before. I'm glad she did because it was nice not having to make it on Thanksgiving Day after spending all morning in the kitchen.  This dessert was very rich.  All you need is a little tiny piece and your sweet tooth will be satisfied.  We all agreed that if we make it again we will cut down on the amount of chocolate chips and caramel in it.  If you enjoy the chocolate caramel combination, you will love this dessert.  Enjoy!

 Even miss Avery Grace wanted a bite! 

Snickers Cake

Courtesy of Six Sisters Stuff

Ingredients:
1 German Chocolate Cake Mix

Ingredients called for on cake mix (oil, eggs, water)

1 (14 oz) bag of Kraft Caramels (or any other caramels you like)
1/4 cup milk
1/3 cup butter (which is about 3/4 of a cube)
1-2 cups chocolate chips (however many you like)
1 cup chopped pecans

Directions:
Mix together cake mix as directed on the box. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth. 
Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.

Chocolate Cola Cake

I've been doing a lot of cooking lately, but not a lot of baking.  I used to make D sweet treats to bring to work all the time and I haven't done so in months.  So, I decided that I was going to send it something to work with him on Monday.  I went to Pinterest to find a recipe from my sweet treats board.  I decided to go with this cola cake because we had some left over cola from a party and neither of us drink it.  I also didn't need to go to the store for any of the ingredients, which is always a plus.  The cake was as easy as it seems.  It was out of the oven for less than 10 minutes before I dove in. Hubs and I ended up eating the cake for dinner, it was that good.   The sweet smell of chocolate and cinnamon filled the house for hours afterward.  Loved it! 

Recipe from Confessions of a Chocoholic 

preheat oven to 350, and grease up (I like Crisco) a 9×13 (or so) pan.

mix:
2cups flour
2cups sugar
1/2tsp salt
1tsp baking powder
1/2tsp cinnamon

in a saucepan over medium high heat stir this up good until it boils:
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup coca-cola (from bottle is my preference!)
1/2 cup buttermilk

now take off heat and add that to the flour mix & whisk until combined.

Then add:
2 eggs
1tsp vanilla extract

mix, put in pan, bake it for about 30minutes. Yes, it’s a quick bake. Don’t over-bake it!

when cake is nearly done make the glaze by mixing in saucepan:
1/2cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola

once that boils, remove and slowly stir in 4cups of confectioners’ sugar until nice and smooth. Then add in about a cup of chopped pecans, and give it a stir.

once cake is done and out of oven (toothpick should come out clean), pour this warm glaze right over the top of the hot cake!

wait.

let it set… let it cool for a few minutes at least…

enjoy warm or cold. (next day/etc. feel free to microwave for a few seconds to warm it up… so good)

Chocolate Ganache Cake

I came across this recipe on one of my favorite recipe blogs Keeping Up with the Jonses . I made it for dessert on Thanksgiving. It went perfectly with our pumpkin pie and ice cream cake. I made the cake at my parents house, since mom didn't have round pans I used a bundt pan. It still worked very well. I'm a huge chocolate lover and I couldn't only get through a small slice of this cake. Chocolate overload! Next time, I would use half of the Heath bar crumbs in the middle layer of icing. Overall, a delicious dessert! Enjoy.

Chocolate Ganache Cake

Ingredients:
1 box Betty Crocker SuperMoist chocolate fudge cake mix
water, vegetable oil and eggs called for on box
1 container Rich & Creamy chocolate frosting
1/3 cup whipping cream
1/2 cup semi-sweet chocolate chips
2 bars (1/4 oz each) Heath bar, roughly chopped (*or if you store sells it, a half of a bag of Heath Bar crumbles)

Instructions:

Bake and cool cake according to box directions (make 2 layers, in 8 or 9 inch pans)

Place one layer, rounded side down on serving platter. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost top and side of cake with remaining frosting.

In 1 qt saucepan, heat whipping cream over medium-high heat until hot (do not boil). Remove from heat and stir in chocolate chips until melted and smooth. Let this cool until it thickens. You'll know this is ready when it mounds slightly when dropped from a spoon (and isn't runny). Pour over top of cake and let it run down sides. Top with Heath Bar.


Refrigerate about 1 hour until chocolate is set before serving. Store covered in the refrigerator.