Brick Street Cafe Chocolate Cake

I am hoping to visit South Carolina someday, but for now I will settle for a big chocolate taste of the South. The Brick Street Cafe is in Greenville, SC and is famous for their cakes and pies. This recipe is said to be their cake named “The Best Chocolate Cake I’ve Ever Had”, it is definitely fudgy, chocolatey amazing!

Brick Street Cafe Chocolate Cake 2

Brick Street Cafe Chocolate Cake 1.jpg

Cake:
1 cup butter, softened
2 cups sugar
2 tsp vanilla
3 large eggs
2½ cups cake flour
1 cup unsweetened cocoa
2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 cup semisweet chocolate chips

Preheat oven to 350°. Liberally spray a bundt or tube pan. In large bowl with electric mixer, cream butter and sugar.  Mix in vanilla and eggs. Add cake flour, cocoa, baking soda, salt and buttermilk; mix thoroughly. Stir in chocolate chips. Pour into prepared pan and spread evenly. Bake 30 minutes, turn oven heat down to 325° and bake 30-40 minutes more. Test with cake tester. Cool in pan 15 minutes. Invert onto cooling rack and cool completely.

Chocolate Fudge Frosting:
1/2 cup butter
1/2 cup water
1 tsp vanilla
1 cup unsweetened cocoa
3½ cups powdered sugar
2-4 Tbl heavy cream

In sauce pan over medium heat, melt and stir together butter, water, and vanilla. Remove from heat and stir in cocoa. Stir in powdered sugar. Stir in cream one tablespoon at a time, to achieve a creamy yet pour-able frosting to spread over top of cake and run slowly down the side and puddle. There is a lot of frosting, you can put half on and wait a bit for that to set up and then pour the remaining over frosting over (microwave the remaining frosting a few seconds to get it liquid enough to pour).

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Sensible Chocolate Cake

Happy National Chocolate Cake Day! If you didn’t know it, now you do, get out there and eat chocolate cake! Here’s my problem, I live in a small household now (less eaters), I have very little self-control, and I love to bake! It is a problem! Well, this cake recipe helps a little. If you make things smaller then there is less to eat, so very sensible. So, while you are out today looking for chocolate cake, go buy yourself two 6″ round cake pans and we’ll make smaller cakes together. It’s the sensible thing to do.

Sensible Chocolate Cake.jpg

Chocolate Cake
1/3 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/8 tsp salt
1/2 cup sour cream
1/2 cup milk

Preheat oven to 350°. With electric mixer, cream butter and brown sugar. Mix in egg and vanilla. Add flour, cocoa, baking soda, salt, sour cream, and milk. Mix until all ingredients are whipped together. Divide batter evenly into two sprayed and floured 6″ round baking pans. Bake for 25-30 minutes or until pick inserted in center comes out clean. Cool 10 minutes and remove from pans to cooling rack. Cool completely before frosting.

Nutella Buttercream Frosting
4 Tbl butter, softened
1/3 cup Nutella (chocolate hazelnut spread)
3 cups powdered sugar
1 tsp vanilla
3-4 Tbl milk

With electric mixer, whip butter and Nutella. Add powdered sugar, vanilla and milk one tablespoon at a time to desired frosting consistency. Spread frosting on top of first cake layer, place second layer over frosting and frost sides and top of cake.

Vanilla Caramel Macchiato Cupcakes

Have some fun with flavor!

Vanilla Caramel Macchiato Cupcakes

Vanilla Caramel Macchiato Cupcakes 1

Vanilla Caramel Macchiato Cupcakes:
1 box french vanilla cake mix
1 cup flour
3/4 cup sugar
1/4 cup Coffee Mate Caramel Macchiato Powder
3/4 tsp salt
1¹/3 cups water
2 Tbl oil
2 tsp vanilla
1 cup sour cream
2 eggs

Preheat oven to 325°. Place cupcake liners in cupcake pans (makes approx 24 cupcakes).  In large bowl, whisk together cake mix, flour, sugar, Coffee Mate Caramel Macchiato powder, and salt. Stir together water, oil, vanilla, sour cream, and egg white. Add liquid mixture to dry ingredients and beat with electric mixer for 2 minutes, or until well blended. Scoop batter into prepared cups, filling 3/4 full. Bake 18-22 minutes. Cool Completely.

Vanilla Caramel Macchiato Buttercream:
1 cup butter, softened
4½ cups powdered sugar
2 Tbl Coffee Mate Caramel Macchiato Powder
1 tsp vanilla
3-4 Tbl whole milk or cream (milk works)

With electric mixer, whip butter until light and creamy. Add powdered sugar, Coffee Mate Caramel Macchiato powder, vanilla and 3 Tbl milk. Whip until well combined, add more milk if needed to make desired frosting consistency. Pipe onto completely cooled cupcakes. Garnish with vanilla chips and toffee bits if desired.

Vanilla Caramel Macchiato Cupcakes 2

More Cupcake Ideas:

Pumpkin Cupcakes with Chocolate Buttercream  Eggnog Cupcakes

Cinnamon Blondies

A flavorful ribbon of cinnamon sugar running through tender vanilla blondies, frosted with whipped buttercream. A new favorite!

Cinnamon Blondies

          Cinnamon Blondies 1        Cinnamon Blondies 2

Blondies:
1 cup butter, melted
1 cup sugar
1 cup brown sugar
3 eggs
2 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt

Filling:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup vanilla chips

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and brown sugar. Mix in eggs one at a time, and stir in vanilla. Add flour, baking powder, and salt; mix just until combined. In small bowl, stir together sugar, brown sugar, and cinnamon for the filling. Spread half the batter (about 2 cups) in prepared pan. Sprinkle cinnamon sugar filling over batter. Sprinkle vanilla chips over cinnamon sugar, press down gently. Drop remaining batter by scoopfuls over the top and gently spread (I used my fingers sprayed with nonstick spray, it takes a minute with patience but it works). Bake 30-32 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Buttercream Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

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Peanut Butter Oreo Blondies

Another peanut butter and chocolate experience, delicious!

Peanut Butter Oreo Blondies

Peanut Butter Oreo Blondies 1

Peanut Butter Oreo Blondies:
1/2 cup butter, melted
1/2 cup peanut butter, soft
2 cups sugar
3 eggs
1 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 (15.5 oz) pkg Peanut Butter Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, peanut butter (put in microwave to soften if necessary), sugar, and vanilla. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Spread half the batter (about 2 cups) in prepared pan. Place Peanut Butter Oreos in one layer over batter. Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos (I use my fingers sprayed with non-stick spray). Bake 30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over blondies, a thick layer. Frosting will set up nicely in a wonderful fudge layer! Your might also like Strawberry & Golden Oreo Blondies, Biscoff Brownies, Birthday Cake Oreo Sprinkle Blondies, and Chocolate Chip Cookie Oreo Brownies.

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Red Velvet Brownie Cake

This is a combination of a brownie layer, red velvet layer, and my favorite fudgy frosting. Probably best served with a giant scoop of vanilla ice cream!

Red Velvet Brownie Cake

Brownie Layer:
1/2 cup butter, very soft
1 cup sugar
3 eggs
1 tsp vanilla
1/2 cup flour
6 Tbl unsweetened cocoa
1/4 tsp salt

Preheat oven to 350°. In bowl mixing by hand, cream butter and sugar. Add eggs and vanilla, mix well. Add flour, cocoa, and salt; mix just until combined. Spread in sprayed 13″x9″ baking pan.

Red Velvet Layer:
3 Tbl butter, very soft
1 cup sugar
2 eggs
1 Tbl unsweetened cocoa
1 Tbl red food color
1/2 cup milk
1 tsp vanilla
1¾ cup flour
1/4 tsp salt
2 tsp vinegar
1 tsp baking soda

In bowl with electric mixer, cream butter and sugar. Add eggs and mix well. In small bowl, make a paste with the cocoa and red food color; mix into creamed mixture. Add flour, salt, milk, and vanilla; mix well. In small bowl, add baking soda to vinegar; add to batter and mix well. Spoon red velvet batter over brownie batter in baking pan, gently spread evenly to completely cover. Bake 30-35 minutes until center is done. Cool completely.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over cake, a thick layer. Frosting will set up nicely in a wonderful fudge layer!

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Strawberry & Golden Oreo Blondies

Something sweet for Valentine’s Day or any day!

Strawberry & Golden Oreo Blondies

Strawberry & Golden Oreo Blondies:
1 cup butter, melted
1 cup sugar
1 cup Nestle Strawberry Nesquik
3 eggs
1 tsp vanilla
2-4 drops red food color (optional)
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 cup white baking chips
1 (14.3 oz) pkg Golden Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, Strawberry Nesquik, vanilla, and red food color. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Stir in white chips. Spread half the batter (about 2 cups) in prepared pan. Place Goldens Oreos in one layer over batter (I used 28). Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Vanilla Buttercream Frosting:
1/2 cup butter, room temp
2 cups powdered sugar
1/2 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

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Frosted Sugar Cookies

This is a melt in your mouth sugar cookie! The recipe comes from recipesfoodandcooking.com.

Frosted Sugar Cookies

Sugar Cookies:
1 cup butter, softened
3/4 cup oil
1¼ cups sugar
2 Tbl water
2 tsp vanilla
2 eggs
5½ cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt

 Preheat oven to 325°. Spray cookie sheets or line with silpat. With electric mixer, cream butter, oil, and sugar. Mix in water and vanilla. Mix in eggs, one at a time. Add flour, baking soda, cream of tartar, and salt; mix until well incorporated. Using medium cookie scoop, scoop dough into balls and place on prepared cookie sheets. Use a flat bottom glass dipped in sugar to press down each scoop of dough. Bake for 10-11 minutes. Do not let cookies brown. Cool completely before frosting.

 Cream Cheese Frosting:
4 oz cream cheese, room temp
1/4 cup butter, softened
1 tsp vanilla
2 cups powdered sugar
2 tsp milk

With electric mixer, whip cream cheese, butter, and vanilla. Add powdered sugar and enough milk to make desired consistency. Frost completely cooled cookies. Decorate as desired.

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Cinnamon Sugar Sheet Cake

Cinnamon Sugar Sheet Cake…say that five times fast! It’s my daughter Rachel’s birthday and she is far away from me in another state. The only way I know to feel better about that situation (without getting on a plane), is to bake a cake.

Cinnamon Sugar Sheet Cake

Cake:
1 cup butter
1 cup water
2 cups sugar
2¼ cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
2 eggs
1 tsp vanilla
1/2 cup sour cream

Preheat oven to 375°, spray 12’x17″ sheet pan. In large microwave proof bowl, heat butter and water for about 2½-3 minutes on 50% power in the microwave; whisk until butter is melted. Add sugar, flour, baking soda, cinnamon, salt, and nutmeg; whisk until smooth. Add eggs, vanilla, and sour cream. Whisk until well combined and smooth batter. Pour batter into prepared pan. Bake 20-25 minutes, test center with pick. Make frosting right before cake is baked.

Frosting:
1/2 cup butter
6 Tbl milk
4 cups powdered sugar
1 tsp vanilla
cinnamon sugar
crystal sugar

In saucepan, heat butter and milk to melt butter and just after mixture starts to boil remove from heat. Whisk in powdered sugar and vanilla. Spread evenly over warm cake. Sprinkle cinnamon sugar and crystal sugar evenly over frosting. Garnish with chopped pecans, walnuts, sprinkles, white chocolate curls, if desired.

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Vanilla Malt Cake

This is a big twist on a recipe I posted last year for Dark Chocolate Snack Cake. I made substitutions and this moist, tasty Vanilla Malt Cake was born. It was a friend’s birthday and I wanted to take her some cake…and that’s the story! Yummy ending.

Vanilla Malt Cake

Vanilla Malt Cake 2

Cake:
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/4 cup Carnation Malted Milk powder
1½ cups mini marshmallows
1 cup water
1/2 cup oil
1/2 cup butter
2 eggs, beaten
1/2 cup buttermilk
1½ tsp vanilla

Preheat oven to 350°. In large bowl, stir together flour, sugar, baking soda, salt, and Malted Milk powder. Stir in marshmallows; set aside. In small saucepan, bring water, oil, and butter to boil. Pour over flour mixture and mix well to melt marshmallows. Stir together eggs, buttermilk, and vanilla; beat into batter. Pour into sprayed 9″x13″ baking pan. Bake for 38-40 minutes or until done in center. Cool.

Frosting:
1/2 cup butter, softened
3 Tbl Carnation Malted Milk powder
3 cups powdered sugar
1½ tsp vanilla
3 Tbl milk

Whip butter with electric mixer until light and fluffy. Add Malted Milk powder, powdered sugar, vanilla, and milk; whip until creamy. Spread evenly over completely cooled cake. Sprinkle with chopped nuts, sprinkles or other garnish.

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