My boss is due with a baby girl in just a few weeks and we had a baby shower at work for her. I asked her what kind of cake is her favorite and her reply was yellow cake with chocolate frosting. I decided to run with it and try a homemade recipe.

I have to say I personally was kind of disappointed with the recipe it seemed too dense and heavy. But everyone else raved about it. I always feel that homemade cake is too heavy not really sure but I still prefer box mix… I think I need to experience some more recipes.

This frosting recipe was OUT OF THIS WORLD! I was going to follow a recipe and ended up not having enough of anything so I just used what I had and made this recipe and it has EXCELLENT flavor. It does need to be chilled because of the melted chocolate but we just ate it cold.

Yellow Cake with Chocolate Frosting (Found On: Branny Boils Over, Orginally From: So Tasty, So Yummy)

• 4 Eggs
• 2 cups Sugar
• 2 cups Flour
• 2 tsp Baking Powder
• 1 tsp Salt
• 1 cup Milk
• 2 tbls Butter
• 1 tsp Vanilla

Preheat oven to 350.  Beat eggs until thick and then gradually add sugar.  Combine dry ingredients and sift.  Heat milk and butter to boiling.  Add vanilla to batter and gradually pour in flour mixture.  Slowly pour milk into mixing bowl and stir until combined.  Bake 25-30 minutes.

Chocolate Frosting (From: Myself)

• 1 stick butter, softened
• 3 cups confectioner’s sugar
• 1/2 cup dark chocolate chips
• 1 tablespoon vanilla vanilla
• 1/4 cup cream

Cream together butter, 1 cup of the sugar

Meanwhile melt chocolate chips and 2 T of cream. 

Once melted mix in with butter/sugar mixture beat until blended. Add vanilla and rest of cream until desired thickness.

Spread on cake and refrigerate until 10 minutes before serving.

This morning all I could think about was baking, I have missed being in the kitchen SOOOO much lately. Tonight I was determined to get in there for a bit. I did very good making it about an hour and half and getting both things done I wanted. Although we ended up with take out instead of the hot dish I had planned… oh well baking is more important.

My favorite muffin hands down is double chocolate muffins, I love the Otis Spunkmeyer ones but hate paying the price for them. I decided to make some of my own, one problem was I had no unsweetened chocolate, so I used almond bark. They are AWESOME and taste good, and taste like double chocolate, but don’t really look like double chocolate

Double Chocolate Muffins (From: Diana’s Desserts)

• 3 ounces unsweetened chocolate
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 cup sour cream
• 1/2 cup milk
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (12-ounce) bag semisweet chocolate chips
• Additional semisweet chocolate chips, for topping muffins (optional)

Preheat oven to 375 degrees F (190 C). Spray 6 giant-size muffin cups or 12 regular muffin cups (I got 18 muffins) with non-stick cooking spray, or line muffin cups with muffin or cupcake liners.

In a microwave-safe bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside.

In a large bowl of an electric mixer, cream sugar and butter. Beat in eggs, then add sour cream and milk. In a small bowl, stir together flour, baking powder, baking soda, and salt. Pour flour mixture into butter mixture and stir together by hand. Stir in melted chocolate, then chocolate chips.

Fill each muffin cup about three-quarters of the way full with batter, and if desired sprinkle some chocolate chips over top of batter. Bake for about 20 minutes for standard-sized muffins or 25 minutes for giant muffins, or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely. Muffins are best eaten fresh.

I have missed the last few cookie carnival recipes and that kind of bummed me out. I love a reason to make new cookies. This month it was cookie but a bar. I love coconut but Adam doesn’t so this was the perfect reason. I brought these to the neighborhood BBQ and everyone described them as a brownie with a macaroon on the top.

These were simple to make, and didn’t require a lot of ingredients but I didn’t think they were awesome, they were good but not something amazing.

Black-Bottom Coconut Bars (From: Martha Stewart)

• 1/2 cup (1 stick) unsalted butter, plus more for pan
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour (spooned and leveled)

For Coconut Topping

• 2 large eggs
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).

Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.

Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).

Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.

• Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.

My mother-in-laws favorite cake of all time is German Chocolate. Two years ago I made my first from scratch one, although everyone else raved about it I was less then impressed with it. Elly posted this on her blog a while back and I starred it in my google reader knowing I HAD to make it for my Mother-in-law.

The batter for this cake was AMAZING! It was so light and airy and I think I might of had more batter then I did cereal when I was making it that morning. This cake was just as amazing, it was the perfect perfect cake. It was amazing in every way, from the cake to the frosting to the coconut frosting it was amazing! My mother-in-law LOVED her birthday cake this year

German Chocolate Cake (From: David Lebovitz)

For the cake:

• 2 ounces bittersweet or semisweet chocolate chopped
• 2 ounces unsweetened chocolate, chopped
• 6 tablespoons water
• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 ¼ cup + ¼ cup sugar
• 4 large eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract

For the filling:

• 1 cup heavy cream
• 1 cup sugar
• 3 large egg yolks
• 3 ounces butter, cut into small pieces
• ½ teaspoon salt
• 1 cup pecans, toasted and finely chopped
• 1 1/3 cups unsweetened coconut, toasted

For the syrup:

• 1 cup water
• ¾ cup sugar
• 2 tablespoons dark rum

For the chocolate icing:

• 8 ounces bittersweet or semisweet chocolate, chopped
• 2 tablespoons light corn syrup
• 1 ½ ounces unsalted butter
• 1 cup heavy cream

Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

Sift together the flour, baking powder, baking soda, and salt.

Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the filling:

Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)

To make the syrup:

In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To make the icing:

Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

To assemble the cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.

Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

My mom was newly diagnosed with diabetes. It has been a total lifestyle change for me, and a big learning experience for me. My great grandma had diabetes and I spent a lot of time growing up with her, so I though I knew all about sugar free and you were good to go. But thats not really the case.

It was my moms birthday on Friday and I wanted to make a cake because every birthday girl needs a cake, I started searching and she actually sent me this recipe. I had seen some flourless cakes on some blogs before and had always wanted to try it. I thought this was the perfect time.

This cake was VERY chocolately, and very dense. Because of the bitter chocolate used we all thought it was a bit bitter in and of itself. But nothing a big scoop of ice cream couldn’t cure. I don’t think I would make it again but it was a good cake for what it was.

Richard Leach’s Flourless Chocolate Cake (From: Splenda)

• 1 tablespoon cornstarch, sifted
• 2 teaspoons cocoa powder, sifted
• 6 ounces bittersweet chocolate, finely chopped
• 3 tablespoons sour cream
• 2 tablespoons unsalted butter, chopped
• 2 cups SPLENDA(R) No Calorie Sweetener, Granulated, divided
• 3 egg yolks
• 1 tablespoon water
• 5 egg whites

Preheat oven to 250 degrees F. Butter an 8- inch round cake pan and line bottom with a parchment paper cake circle. Set aside.

Mix the cornstarch and cocoa powder together. Set aside.

Place chocolate, sour cream and butter in the top bowl of a double boiler. Heat over medium heat until mixture has melted. Stir frequently.

Mix 1 cup Splenda Granulated Sweetener, egg yolks and water in a medium size bowl using a wire whisk. Whisk until thoroughly mixed.

Pour melted chocolate mixture into the egg yolk mixture, gently folding chocolate into the egg yolks.

Whip egg whites in an electric mixer until soft peaks form. Add the remaining 1 cup SPLENDA(R) Granulated Sweetener and whisk briefly.

Fold 1/3 of the whipped egg whites into the chocolate mixture until lightly blended. Fold in the blended cornstarch and cocoa powder. Fold in the remaining whipped egg whites.

Pour cake batter into prepared cake pan. Place the cake pan in a larger baking pan. Pour about 1/2 inch of water into the larger baking pan to create a water bath.

Bake in preheated 250 degrees F oven for 50-60 minutes or until firm.

Remove cake from water bath. Cool cake completely before removing from the pan.

Carefully invert the pan onto a serving plate to unmold

I was in charge of dessert for Easter, it was requested by many to bring carrot cake, so I ofcourse did, but I also figured I need something for the chocolate lovers. I had gotten this recipe out of the Winter 2008 Kraft Food and Family magazine. It looked easy enough to make and like it would be chocolate delight.

This was a hit with everything, the piece you see is what was left by the time I got around to taking a picture, it was a BIG hit. My only complaint was that the frosting “melted” easily which made it kind of hard to transport. If you love chocolate fudgy heaven try this!

Best-Ever Chocolate Fudge Layer Cake (From: Kraftfoods)

I know you have probaly seen these on every blog already this year, we make these EVER year. Personally they are my least favorite cookie but my mom really enjoys them so we make them every year.

I am also submitting this to this months tasty tools event. I think everyone uses a baking sheet in the month of Dec! This is the same recipe we use every year, but I wanted to post it along with all our baking.

Peanut Butter Blossoms (From: Better Homes and Gardens New Cook Book)

• 1/2 c. shortening
• 1/2 c. peanut butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 t. baking powder
• 1/8 t. baking soda
• 1 egg
• 2 T. milk
• 1 t. vanilla
• 1 3/4 c. all-purpose flour
• 1/4 c. sugar
• Herseys Kisses

Beat shortening and peanut butter with an electric mix 30 seconds. Add the 1/2 c. sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla. Beat in as much flour as you can. Stir in any remaining flour.

Shape dough into 1-inch balls. Roll balls in the 1/4 c. sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie’s center. Transfer to a wire rack and let cool

Today was our Holiday Cookie baking day, my aunt had this recipe in a cookbook of here’s and suggest we try them. These are excellent little treats!

They are simple to make and would be fun to do with your kids. I am also submitting these to Joelen’s Holiday Candies Adventure.

Baseball Bats (From: QVC Cookbook)

• 1 pkg. pretzel rods
• 1 pkg. carramels
• 1 1/2 c. semisweet chocolate chips
• 1/2 c. milk chocolate chips
• 2 squares premium white chocolate

Break rods in half. Melt caramels according to directions. Dip rods into caramel about half way. Place on greased cookie sheet. Freeze about 15 minutes to set. mix both kind of chips and melt; dip cold rods into chocolate to cover caramel. Place on greased cookie sheet. Melt white chocolate and drizzle over chocolate rods. Refrigerate to set.

I was so excited when I got this months cookie recipe in my e-mail, I have been searching for the ultimate chocolate chip cookie recipe and I was excited to have a reason to try one!

These are AMAZING cookies, they had wonderful flavor are extra chocolatey and just overall wonderful, this will be my new standby chocolate chip cookie recipe. I also found although these are wonderful gooey and chocolate out of the oven, they are even better once cooled.

The Ultimate Chewy and Soft Chocolate Chunk Cookies (From: In The Sweet Kitchen By: Regan Daley)

• 1 cup unsalted butter at room temp
• 1 cup tightly packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 tsps. pure vanilla extract
• 3 cups plus 2 tbsp. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped

Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside.

In a bowl of an electric mixer, or stand mixer with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.

Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.

Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for small cookies, 14-17 for larger ones or until the tops are a light golden brown.  If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don’t get inhaled immediately they may stored airtight at room temperature for up to one week.

ENJOY!

My gf Shyanne’s husband is in the military and he is going to Iraq in January so she decided to have a suprise early going away party. I offered to bring a cake. I asked what his favorite cake was she said chocolate cake and chocolate frosting, I found this recipe and it seemed PERFECT. 

I asked Adam to stop at the liquor store on his way home for Guinness he was excited I was going to make a chocolate cake with beer. Everyone loved this cake, but it is HUGE you only need a very tiny piece, and my frosting was a little thinner then I wanted. I will make them again. 

Chocolate Guinness Cake (From: Paved with Good Intentions)

• 2 cups Guinness
• 4 sticks unsalted butter
• 1 1/2 cups cocoa powder
• 4 cups all purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream
• 2 cups whipping cream
• 1 pound semisweet chocolate, chopped 

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.

Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.

Using electric mixer, beat eggs and sour cream in another large bowl to blend.

Add stout-chocolate mixture to egg mixture and beat just to combine.

Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until done, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

Bring cream to simmer in heavy medium saucepan. Remove from heat.

Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.