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.

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Peanut Butter Brownie Pie

Go ahead, make a chocolate & peanut butter lover smile! Inspired by and a variation of Triple Peanut Butter Cookie Pie on averiecooks.com.

Peanut Butter Brownie Pie

Peanut Butter Brownie Pie 2

1/2 cup butter, melted
1 cup brown sugar
1/3 cup creamy peanut butter
1 large egg
1 tsp vanilla
3/4 cup flour
1/4 cup unsweetened dark chocolate cocoa
3/4 cup *Reese’s Mini Pieces, divided
22-24 **Reese’s Peanut Butter Cups Minis

Preheat oven to 350°. Spray a 9″ pie plate.

In large microwave safe bowl, cook butter for 1½-2 minutes on 50% power just until melted. Stir in brown sugar and let sit for a couple minutes to cool a bit. Stir in peanut butter, egg, and vanilla. Stir in flour and cocoa. Mix in 1/2 cup of the Reese’s Mini Pieces. Spread batter in prepared pan. Evenly distribute and gently press the remaining Mini Pieces and Peanut Butter Cups Minis into the batter. Bake 28-30 minutes. Cool. Serve with vanilla ice cream!

*Find Reese’s Mini Pieces in the baking isle with chocolate chips.
**Find Reese’s Peanut Butter Cups Minis in the candy isle.

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Two Years Ago: Iced Molasses Cookies Iced Molasses Cookies

Three Years Ago: Pumpkin Sweet Rolls Pumpkin Sweet Rolls

Raspberry Red Velvet Crinkles

Happy 4th of July!

Recipe coming soon! These are somewhat of a fluke, I am trying to remember how I made them. I will light off some fireworks and try to spark my memory! ;o)

Raspberry Red Velvet Crinkles

Raspberry Red Velvet Crinkles 2

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Two Years Ago: Maple Nut Sheet Cake Maple Nut Sheet Cake

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Giant Chocolate Cookies

One cookie should be enough…but they are really good, you may just need another!

Giant Chocolate Cookies

1¾ cup flour
1/4 cup unsweetened cocoa
2 Tbl corn starch
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/4 cup butter flavor shortening
1/2 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla
3 Tbl sour cream
1 cup milk chocolate chips
1 cup white chips

Preheat oven to 325°. In medium bowl, stir together flour, cocoa, corn starch, baking soda, and salt. In large bowl, cream butter, shortening, sugar, and brown sugar with electric mixer. Add egg, vanilla, and sour cream; mix thoroughly. Add dry ingredients and mix just until combined. Stir in chips. Drop 1/4 cup scoops of dough onto silpat lined baking sheet, flatten to make 3″ diameter discs. Bake for 14-15 minutes. Cookies will be 4″ in diameter after baking. Makes 14 cookies.

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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.