Chocolate Turtle Bundt Cake

This cake makes a statement!

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.

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Brown Sugar Pound Cake

This is a winner! Moist, flavorful, beautiful, tall bundt cake with toffee bits, pecan pieces, and caramel sauce. This cake might almost make you forget about chocolate!

Brown Sugar Pound Cake:
1½ cups butter, softened
2 cups brown sugar
1 cup sugar
5 eggs
1 cup whole milk
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 (8 oz) pkg toffee bits
1 cup chopped pecans

Preheat oven to 325°. Spray bundt pan with nonstick spray and sprinkle with flour. In large bowl of mixer, cream butter, brown sugar, and sugar. Mix in eggs one at a time. In medium bowl, stir together flour, baking powder, and salt. Add dry ingredients alternately with milk, mix until well combined. Mix in toffee bits and pecans. Spoon batter into prepared pan. Bake 75-85 minutes, until pick inserted in center comes out clean (I had to bake mine about 90 min). Cover cake during baking if starts to get too brown. Cool cake in pan 30 minutes. Remove cake from pan and cool completely on wire rack. Put cake on serving plate and drizzle with caramel sauce. Cake recipe from ladybehindthecurtain.com.

Caramel Sauce:
1 (14 oz) can sweetened condensed milk
1 cup brown sugar
2 Tbl butter
1/2 tsp vanilla

Combine sweetened condensed milk and brown sugar in saucepan. Bring to boil over medium-high heat whisking constantly. Remove from heat, add butter and vanilla. Drizzle sauce over cake while it is warm, it thickens as it cools.

One Year Ago: Chocolate Chip Cookies 52

Two Years Ago: Chocolate Chocolate Chip Cinnamon Rolls

Three Years Ago: Double Chocolate Walnut Brownies

Pecan Toffee

One more for the cookies plates. This is easy!

 

2 cups pecan halves
1 cup butter
1 cup sugar
1/4 cup water
1/4 tsp salt
1/4 cup mini chocolate chips

Arrange pecans on a silpat lined baking sheet (or use wax or parchment paper). In saucepan over medium heat, melt butter. Stir in sugar, water, and salt. Cook, stirring constantly, until mixture reaches 300° on candy thermometer. Pour in a small stream evenly over pecans. Quickly sprinkle mini chocolate chips evenly over toffee. Let sit to set up. Break into pieces when completely cooled and chocolate chips are solid again (they melt just enough while sitting on the warm toffee to adhere to the candy).

One Year Ago: Gingerbread Kids

Two Years Ago: Frosted Chocolate Mint Cookies

Three Years Ago: White Chocolate Candy Cane Fudge

Toffee Chocolate Bars

A quick little something. A little bit like eating Almond Roca but much better. It has tender shortbread crust with caramely middle, creamy milk chocolate and a little toffee crunch. A Sweet Little Treat!

Base Layer:
3/4 cup butter,softened
3/4 cup brown sugar
1½ cups flour
Creamy Center Layer:
1 (10 oz) can sweetened condensed milk
2 Tbl butter

Topping Layer:
1¾ cups milk chocolate chips
1¹/3 cups toffee bits
Instructions:

Preheat oven to 350°. Spray 9″x13″ baking pan. Cream together butter, brown sugar and add flour; mix until well blended and mixture sticks together. Press into prepared pan. Bake 20 minutes or until light golden. Leave oven on.

Prepare center layer while base bakes. Heat sweetened condensed milk and butter in heavy pan, stirring constantly over medium heat for 5-10 minutes or until thickened. Drop in globs over base layer and gently spread. Bake 10-12 minutes or until golden. Sprinkle chocolate chips evenly over top. Bake for 1-2 minutes longer or until chocolate is shiny and soft. Remove from oven and spread chocolate evenly. Sprinkle toffee bits evenly on top, pressing lightly into chocolate. Cool completely and cut into bars.

One Year Ago: Nutter Butter Chocolate Cake

Two Years Ago: Peanut Butter & Chocolate Fudge Cream Pie

Three Years Ago: Blueberry Muffins

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Chip Toffee Shortbread Bars

Baked up a quick little something to add more smiles at work on a Friday!

Chocolate Chip Shortbread Base:
1 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
1 cup butter, room temperature
1/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 cup chocolate chips (bittersweet, semisweet or milk chocolate)

Topping:
1 cup chocolate chips (bittersweet, semisweet, or milk chocolate)
3/4 cup toffee bits
1/2 cup chopped pecans
1/2 cup shredded coconut

Preheat the oven to 375°. In medium bowl, whisk together flour, salt, and cinnamon. Set aside. With electric mixer, cream butter, sugar, and brown sugar. Mix in vanilla. Mix in flour mixture until almost incorporated. Add the 1/2 cup chocolate chips and mix until dry ingredients are incorporated, do not over-mix.

Line 9″x 13″ baking pan with foil and spray with non-stick spray. Press shortbread mixture into prepared pan. Bake for 18-20 minutes, or until crust is bubbling. Remove from oven and sprinkle the 1 cup of chocolate chips over hot bars. Cover pan with foil and let sit 5 minutes to let chocolate melt. Spread melted chocolate chips over crust. Sprinkle toffee bits, chopped pecans, and coconut over chocolate and press down gently with your fingers.

Let bars cool to room temperature before cutting. Can be refrigerated to speed up the cooling. Use edge of foil to lift the bars out of pan and cut into bars. Original recipe from Mel’s Kitchen Cafe

Two Years Ago: Chocolate Mint Marshmallow Brownies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Butterscotch Pecan cookies with Butterscotch Frosting

A pretty little two-bite frosted cookie. Well, one-bite for some!

Butterscotch Pecan Cookies:
1/4 cup butter, softened
3/4 cup brown sugar
2 Tbl butterscotch ice cream topping
1 egg
1½ cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup toffee bits
1/2 cup finely chopped pecans

Preheat oven to 350°. With electric mixer cream butter, brown sugar, and butterscotch topping. Add egg; mix well. Add flour, baking soda, and salt and mix until well combined. Stir in toffee bits and pecan. Drop onto Silpat lined baking sheet or cookie sheet using 1″ cookie scoop. Bake for 8 minutes. Tap with spatula as cookies come from the oven to flatten a bit. Cool completely. Makes 3 dozen 2″ cookies.

Butterscotch Buttercream Frosting:
1/4 cup butter, softened
2 Tbl butterscotch Ice Cream Topping
1 Tbl milk
1½ cups powdered sugar

With electric mixer, whip butter until light and creamy. Add butterscotch topping, milk, and powdered sugar. Whip until light and creamy. Spread frosting on each cookie and top with a pecan.

One Year Ago: Apple Walnut Cardamom Muffins

Two Years Ago: Fresh Peach Blueberry Pie

Coconut Toffee Ricotta Cheese Cake

This is one of the most moist, delicious cakes I have ever had!  The idea came from a coffee cake recipe, I made some changes and added coconut and toffee bits.  As it bakes it transforms, in some spots the ricotta layer sinks and other spots it stays on top, but each bite is a mixture of all the wonderful flavors!

                       

Cake Layer:
1 box white cake mix (pudding in the mix)
3 eggs
1 cup water
1/3 cup oil
2 tsp vanilla

Ricotta Cheese Layer:
15 oz ricotta cheese
3 eggs
3/4 cup sugar
2 tsp vanilla

Topping:
3/4 cup toffee bits
3/4 cup shredded sweetened coconut
powdered sugar

Preheat oven to 350°.  Spray 9″x13″ glass pan with non-stick spray.  With electric mixer combine cake mix, eggs, water, oil, and vanilla.  Beat for 2 minutes.  Pour into prepared pan.  With electric mixer combine ricotta cheese, eggs, sugar, and vanilla, it will be a thin consistency.  Pour ricotta mixture over cake layer batter in pan, spread evenly to cover.  Sprinkle toffee bits and coconut evenly over ricotta cheese layer.  Bake 45-50 minutes.  During baking the cheese mixture will sinks in some places and stays on top in other places.  The sides might come up over, it does it own thing while baking!  Cool completely.  Sprinkle with powdered sugar, it helps to hide the uneven look, but when you taste it you won’t care!  Cut into squares to serve.  Keep cake refrigerated.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Caramel Walnut Dream Bars

I love a simple recipe that has delicious results.  These are a sweet chewy caramely surprise!

1 box yellow cake mix
4 Tbl butter softened
2 eggs, divided
1 (14 oz) can sweetened condensed milk
1 tsp vanilla
1/2 cup finely chopped walnuts
1/2 cup toffee bits

Preheat oven to 350°.  Spray 9×13 pan.  Combine cake mix, butter and one egg, mix until crumbly.  Press mixture into bottom of pan, set aside.  Combine milk, remaining egg, vanilla, walnuts, and toffee bits.  Pour and gently spread over cake mix in pan.  Bake for 35 minutes, cover with foil during baking to prevent getting too brown.  Cool completely and cut into bars.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Celestial Cake

I got this recipe from a friend.  It is easy, delicious, and dangerous!  The cake is so moist and the frosting so creamy.  Try it!

Cake:
1 yellow cake mix
1 (3oz) pkg instant chocolate pudding
2 cups warm water
2 eggs

Preheat oven to 350°.  In large bowl with electric mixer, whip together cake mix, pudding, water, and eggs. Pour batter into sprayed 9×13 pan.  Bake for 25-30 minutes or until pick in center comes out clean.  Cool completely.

Frosting:
1/4 cup butter, melted and cooled
1 cup powdered sugar
1 (8oz) Cool Whip, thawed
Mini chocolate chips
Toffee bits

Combine butter and powdered sugar, fold in Cool Whip.  Spread over completely cool cake and sprinkle with mini chocolate chips and toffee bits.  I folded some of the mini chocolate chips and toffee bits into the frosting and then sprinkled some on top.  Keep cake in refrigerator.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Intense Chocolate Bundt Cake

This is a super moist, rich chocolate cake.  Easy to throw together because you use a cake mix, but moist and rich because of the ingredients you add to the mix.  Just for good measure, I added mini chocolate chips, toffee bits, and my daughter Lindsay drizzled a rich chocolate glaze over the top.

1 pkg chocolate cake mix
1 (5.9 oz) 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
1 cup toffee bits
more mini chocolate chips and toffee bits to sprinkle on top

Glaze:
2 Tbl butter, melted
1½ Tbl hot water
1 cup powdered sugar
2 Tbl unsweetened cocoa powder
1/2 tsp vanilla

Preheat oven to 350°.  In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs and water.  Stir in the chocolate chips and toffee bits.  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.  Stir together glaze ingredients until smooth drizzling consistency, drizzle over cake and sprinkle with mini chocolate chips and toffee bits.

P.S. I didn’t have a pudding mix so this is what I added instead:
3 Tbl unsweetened cocoa
2 Tbl cornstarch
6 Tbl powdered sugar
pinch of salt