Chocolate Peanut Butter Cake

Clay turned 15 a couple weeks ago and I still can't believe it! He asked me to make the same cake I made last year. I couldn't find the recipe I used then so I gave it a goog and found a cake and frosting combo that sounded on target. That cake is from The Stay At Home Chef and I fully agree with her naming it the Most Amazing Chocolate Cake! The frosting was on AllRecipes.com when I searched for peanut butter frosting. Here's what I did:

INGREDIENTS:

3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 Tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract

I actually made a double recipe of this cake so I would end up with two 9x13 rectangles to layer. I did two separate batches of batter. The standard recipe, according to the original post, will yield three 9 inch rounds. The first step (after preheating your oven to 350 degrees) is to butter and flour your cake pans. I chose to use cocoa powder in place of flour for mine.

Mix together the dry ingredients until they are well combined.

In a separate bowl, combine the remaining ingredients. Slowly pour the wet mix in to the dry mix and blend on medium speed until smooth.

Divide the batter between your prepared pans.

Bake for 30-45 minutes until a toothpick comes out clean!

Cool before frosting with your choice of options but, seriously, try this one first:

1/2 cup butter, softened
1 cup creamy peanut butter
3 Tablespoons milk (more if needed)
2 cups powdered sugar

Mix together the peanut butter and softened butter.

Gradually mix in the powdered sugar. As it thickens, add in milk one tablespoon at a time until all the sugar has been added.

Beat until nice and fluffy! Grab your cakes and slather them well!

The coup de gras of this cake is the topping. We went for Reese's minis on the perimeter and chopped up Reese's miniatures all over.

SO! VERY! GOOD!

Whopper Cake

Back in May, my oldest turned 16!! He is my sweet-tooth demon and he LOVES Whoppers. He also loves chocolate malt Ovaltine and other malted products. I usually ask the kids what kind of cake they want me to make for their birthdays but this year I had an idea based on a recipe I had seen and I wanted it to be a surprise. I saw the recipe posted on Facebook but it comes from the Add A Pinch website.

THE INGREDIENTS FOR THE CAKE

1 3/4 cups all purpose flour
1/4 cup malted milk powder
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup milk
1/2 cup canola oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

Add dry ingredients to the bowl of your mixer (or a large bowl if hand mixing). Whisk them together until combined.

In a separate bowl, combine eggs, oil, milk and vanilla.

 Pour the mixture in to the flour blend and combine on medium speed until smooth.

Reduce speed and carefully add the boiling water. Beat on high for about one minute. The batter will be VERY THIN!

Pour into two prepared pans.

Place pans in preheated 350 degree oven and bake for 30-45 minutes, until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pan for about 10 minutes, then remove to cool completely. Look at that loveliness!!

PERFECTION!

THE INGREDIENTS FOR THE ICING

You didn't think you were going to slap store bought icing on this beauty, did you? Have no fear, it's easy!!

3 sticks butter, softened
1 cup unsweetened cocoa powder
1/4 cup malted milk powder
4 1/2 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract
1/2 tsp espresso powder

Put cocoa and malted milk powders in the bowl of your mixer and whisk to combine. Add the butter and cream together until well combined. Add sugar and milk alternately. Add one cup of sugar then one tablespoon of milk and mix at high speed for about a minute between each round.

When all the sugar and milk have been added, mix in the vanilla and espresso powder. If the icing is too dry add a bit more milk, a tablespoon at a time. If it seems too wet, add more powdered sugar, a tablespoon at a time until it reaches the desired consistency.

Slather it on your cake layers and be ready for rave reviews! I had a little fun with Raley's cake and used some Whoppers to decorate.

This cake was so lovely and moist and RICH!

** A word about espresso powder: My husband HATES coffee so I was worried about this addition. I was careful not to mention it and hid the bottle while I made the cake. After he ate it and raved about it I asked him if he tasted any coffee flavor and he was SHOCKED that it had coffee in it. So, fear not!

Not Yo Mama's Banana Pudding (Paula Deen)

WARNING!! This will be the most delicious, highly addictive banana pudding you ever eat. Once you have it, you will not want any other! Don't say I didn't warn you! Paula Deen gets the credit for this one; you will not be sorry if you give it a try.

INGREDIENTS:

2 bags Pepperidge Farm Chessman cookies
6-8 bananas, sliced
2 cups milk
1 (5 oz) pkg French vanilla flavor instant pudding mix
8 oz package of whipped cream cheese (or softened regular)
1 (14 oz) can sweetened condensed milk
12 oz container of frozen whipped topping, thawed

I had trouble finding French vanilla pudding mix this time! I finally found two small boxes so I measured out the amount needed.

In a small bowl, combine milk and pudding mix until well blended and smooth. A hand mixer or stand mixer works well. Use the cookies to line the bottom of a 13x9 casserole dish. We were headed to a family dinner so I went for the throwaway aluminum pan.

Add a layer of banana slices to the top of the cookies. Try to slice the bananas in the same thickness. I only used about 4 of my bananas and usually slice them one at a time and place them so I don't end up with too much.

In another bowl, combine the cream cheese and condensed milk. Fold in the whipped topping and add in the pudding mixture. Stir until everything is blended together.

Pour evenly onto the banana layer.

Cover with another layer of cookies. Cover and refrigerate until ready to serve. Be ready to fall in love!

Gooey Oreo Cookie Bars

Oh! My! Heavens! These were a fabulous find!! I saw them posted on Facebook somewhere and the link took me to Crazy For Crust.

INGREDIENTS:

1/3 cup Hershey's Special Dark cocoa powder (regular works too but go ahead for the full flavor)
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups all-purpose flour
1/2 cup butter, softened
2/3 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
1 large egg
1/2 cup white chocolate chips
6 Oreo cookies, chopped
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees and line a 9x9 square pan with parchment paper or foil and cooking spray.

In a medium bowl, whisk together the cocoa, baking soda, salt and flour. Set aside.

In a mixer, cream together butter and sugars. Add eggs and vanilla and mix until smooth.

Add in dry ingredients a little at a time.

Mix until combined.

Press half the mixture into the bottom of the prepared pan.

Sprinkle with chips.

Sprinkle with chopped Oreos.

Drizzle sweetened condensed milk evenly over top.

Drop remaining dough by spoonfuls over the top and spread with your fingers. Some filling may leak through but that's okay! Try to seal the edges as much as you can.

Bake for 25-30 minutes until the top looks dry instead of shiny. Consider moving away instead of cleaning up the mess you made. Realize that it would mean you would not get to eat any of these cookie bars and decide to stay after all.

Cool completely before cutting into bars. Try to not eat them all...go ahead, I dare you!