Glazed Old fashioned Donut Cake

I was so mad at my Bundt pan! Refused to use it again, definitely close to buying a new one. OK, it was probably my fault, I did spray it but should have also dusted with flour. I made a banana bread recipe that you bake in a Bundt pan. When I turned it over, half of the cake came out and the top half we ate out of the pan…delicious but ugly. Today I decided to give the Bundt another chance. I love love love donuts, so why not a giant donut. I also love nutmeg and nutmeg is the dominant flavor, besides the tender vanilla cake and drizzled glaze. Everything came out to my satisfaction, so the Bundt pan was lovingly washed and put in it’s place in the cupboard. All is well.

Glazed Old Fashioned Donut Cake

Cake:
1 cup butter, softened
1½ cups sugar
4 large eggs
2 tsp vanilla
3½ cups flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp nutmeg
1 tsp salt
1 cup buttermilk

Glaze:
2 cups powdered sugar
1/4 cup water

Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray and dust with flour. Beat butter and sugar in stand mixer using paddle attachment until fluffy. Add eggs 1 at a time, beating after each addition. Add vanilla. In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Add flour mixture to butter mixture alternately with buttermilk, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.

Bake about 50 minutes, until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour. Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Recipe from southernliving.com

Apple Cinnamon Snack Cake

We just needed some cinnamon comfort food tonight.

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Cake Batter:
2½ cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
1¼ cups sugar
1/2 cup brown sugar
3 eggs
1/2 cup sour cream
2 tsp vanilla
2 medium granny smith apples, peeled, cut into small pieces

Cinnamon Filling:
2 Tbl sugar
2 Tbl brown sugar
2 tsp cinnamon
1/2 tsp nutmeg

Glaze:
1 cup powdered sugar
1 Tbl butter, melted
2 Tbl milk
1/2 tsp vanilla

Heat oven to 350°. Spray 13”x9” pan with non-stick spray. In small bowl, combine ingredients for cinnamon filling, set aside. In another small bowl, combine flour, baking powder, and salt, set aside. In large bowl, cream butter, sugar, and brown sugar with electric mixer. Add eggs, sour cream, and vanilla, mix until combined. Add flour mixture to creamed mixture and mix just until combined.

Spoon 2/3 of batter into pan, spread evenly. Sprinkle chopped apple pieces evenly all over the batter. Sprinkle cinnamon sugar filling evenly over apples. Drop tablespoon size amounts of remaining batter evenly over cinnamon filling.

Bake 35 to 45 minutes until pick inserted in center comes out clean. Cool completely. In small bowl, stir glaze ingredients until smooth. Drizzle over cake.

Single Layer Chocolate Cake

This is recipe #2 of kingarthurflour.com Best Basic Recipe Collection. So easy to stir it together, bake, frost and serve right from the pan. Simple, simple! The one thing I would change next time I make this, is to make half the amount of icing. As you can tell from the photo there is plenty of frosting!

Single Layer Chocolate Cake

Cake
1½ cups flour
1 cup sugar
1/4 unsweetened cocoa
1/2 tsp salt
1/2 tsp espresso powder, optional
1 tsp baking soda
1 tsp vanilla
1 Tbl vinegar
1/3 cup oil
1 cup cold water

Icing
1½ cups semisweet chocolate chips
1/2 cup half-and-half

Preheat your oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep. Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan. Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.

Serve the cake right from the pan; warm from the oven, it’s wonderful with a big glass of milk. Or, once cool, frost the cake with this simple chocolate frosting: Heat the chocolate chips with the half-and-half until the chips melt. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half-and-half.

Chocolate Turtle Bundt Cake

This cake makes a statement!

Chocolate Turtle Bundt Cake

Chocolate Cake:
1 pkg chocolate cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup mini semisweet chocolate chips

Caramel Cream Cheese Frosting:
1 (8oz) pkg cream cheese, softened
3 cups powdered sugar
3 Tbl caramel ice cream topping

Milk Chocolate Drizzle & Toppings:
1/2 cup milk chocolate chips
1 Tbl shortening
caramel ice cream topping
pecans, chopped
mini chocolate chips
toffee bits

Preheat oven to 350°. In a large bowl with electric mixer, combine cake mix, pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips. Pour batter into a well sprayed bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at least 15 minutes before inverting onto wire rack to cool completely. Transfer to serving plate.

In a bowl with electric mixer, whip cream cheese. Mix in powdered sugar one cup at a time. Add caramel and mix well. Spoon into pastry bag with large tip and pipe back and forth around (completely cooled) cake. In small bowl, microwave milk chocolate chips and shortening until just tempered, just melted enough to drizzle (hot or too warm on the cream cheese caramel frosting would melt frosting). Drizzle the caramel topping all around the cake. Sprinkle with pecans, mini chocolate chips and toffee bits. Inspired by chefintraining.

Cinnamon Babka

This is a rich buttery yeast bread (almost cake or dessert), full of cinnamon flavor. It’s not hard to make, just takes a little time, and so worth the wait!

Cinnamon Babka

Babka Dough
1/2 cup whole milk (heat to 110°)
1½ tsp yeast
1/4 cup sugar
2 egg yolks (reserve egg whites, 1 for filling & 1 for top of loaf)
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp salt
4 Tbl butter, softened

Cinnamon Filling
1 cup brown sugar
1/4 cup flour
2 Tbl butter, melted and cooled
1 egg white
2 tsp cinnamon
1/8 tsp salt

In bowl of mixer with dough hook, pour heated milk. Sprinkle yeast over milk, sprinkle sugar over yeast, and let sit until yeast is activated and bubbly. Add egg yolks, egg, and vanilla; mix. Add flour and salt; mix about 3 minutes. Increase mixer speed to medium and softened butter in pieces, one piece at a time. Mix until butter is incorporated and dough smooth, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise until at least doubled (probably about 2 hours).

Mix cinnamon filling ingredients and set aside. Turn risen dough out onto well floured surface. Using enough flour so dough doesn’t stick, roll out into a 12″x16″ rectangle. Gently spread cinnamon filling evenly over surface of dough. Roll up starting from short side and pinch seam. Using a sharp knife, carefully cut all the way down the center of your dough cylinder (use flour on knife to help keep from sticking). Turn both halves of dough so filling is facing up. Twist one half over the other starting in the middle to the end (keeping cut edges facing up) and twist other end from center to the end. Tuck ends under and loaf together to length of loaf pan. Liberally grease loaf pan and carefully lift loaf into pan. Cover and let rise about 1½ hours.

Preheat oven to 350°. Lightly beat the one reserved egg white until frothy. Gently brush over risen loaf and sprinkle with cinnamon sugar if desired. Bake about 45 minutes. Cool in pan on cooling rack about 20 minutes, remove from pan and cool completely for clean, neat slices.

Cinnamon Babka 1  Cinnamon Babka 2

Cinnamon Babka 3  Cinnamon Babka 4

Chocolate Orange Fudge Cake

A rich, fudgy, moist chocolate cake with a hint of orange. I put gauche on top but next time I will just sprinkle it with powdered sugar. The cake can totally stand alone with it’s incredible flavor. You might want to grab some vanilla ice cream and a glass of milk!

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1 Devil’s Food cake mix
1 cup sour cream
1/2 cup oil
1/2 cup water
4 eggs
1 (small) pkg instant chocolate pudding
2 Tbl fine orange zest
1/4 cup orange juice
1 tsp cinnamon
1 (12oz) pkg semi sweet chocolate chips

Preheat oven to 350°. Spray and flour a bundt or tube pan. Combine cake mix, sour cream, oil water, eggs, pudding mix, orange juice, orange zest, and cinnamon. Mix with electric mixer on low until blended. Beat on medium for 4 minutes. Pour into prepared baking pan. Bake for 50-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes, invert onto cooling rack and cool completely. To serve, sprinkle with powdered sugar or drizzle with glaze if desired.

Other Ways to get Your Chocolate Fix:

Chocolate Nutella Granola     Brick Street Cafe Chocolate Cake 2

Double Chocolate Cake Doughnuts     Chocolate Snack Cake

Chocolate Fudge Pie     Brownie Cookies with Chocolate Fudge Frosting

Chocolate Zucchini Bread     Triple Chocolate Fudge Brownies

Chocolate Chocolate Chip Cinnamon Rolls 1     Chocolate Cupcakes with Chocolate Marshmallow

Double Chocolate Walnut Banana Bread     Chocolate Sheet Cake

Coconut Cake

This is an easy recipe that tastes sensational!

coconut-cake

1 white cake mix
2 eggs
1/3 cup oil
1½ cups cold milk
1 (15oz) can Coco Lopez Cream of Coconut (in mixer section at grocery store)
1½ cup whipping cream
1 cup coconut

Preheat oven to 350°. With electric mixer, mix cake mix, eggs, oil, and milk for 2 minutes. Pour into sprayed 9″x13″ baking pan. Bake for 28-32 minutes, until done in center. Remove from oven and poke all over cake with chopstick or skewer. Mix the cream of coconut and spoon all over the top of cake, letting it soak down into holes. Let cake cool to room temperature. Whip the whipping cream, sweeten with a little powdered sugar and spread evenly over top of cake. Sprinkle coconut evenly over top of whipped cream. Keep cake in refrigerator. Serve with berries or other garnish.