Archive for the ‘Easy Cakes’ Category
Wacky Chocolate Cake
Easy & Moist With No Eggs Or Milk!
Last week I wanted to treat my co-workers to a mid-week dessert that was easy and quick for me to bake on a Wednesday night. I recently heard about something called a “wacky cake” which is a cake made with no eggs or milk. Wikipedia.org says that this kind of dessert might have originated during World War II as a result of food rationing. So when I found a recipe at Allrecipes.com, I was curious to find out what this eggless, milkless cake would taste like. The required ingredients are things I already have in my baking cupboard, and for the icing I just used a can of ready-made frosting. Best of all you don’t need to dirty any bowls because all the ingredients are mixed in the baking dish! In less than 30 minutes my cake was done and the result was a thick, moist, not-too-sweet chocolate cake. I’m so impressed and happy to know that when I’m out of dairy products I can still put together a delicious dessert that’s easy and quick. You’ve got to try this recipe! Enjoy!
WACKY CHOCOLATE CAKE
1 1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water
1 can cake frosting
Preheat oven to 350 degrees F (175 degrees C).
Sift flour, sugar, salt, soda, and cocoa together into an 8×8 inch (I used a 9×9 and the cake still turned out nice and thick) ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes (I needed less than 30 minutes in the 9×9 pan) or until tooth pick inserted comes out clean. Frost with your favorite icing.
Easy Bunny Cake
This Fancy Cake Is Easy & Quick To Make!
Easter is approaching fast and I’m very excited to see all the bunny desserts in the stores. The good news today is that you can make your own with this easy and quick recipe from LifeMadeDelicious.ca. It starts with a box of cake mix, ready-made frosting, and you can pretty much get creative with the rest. Kids are sure to love the look of this easy cake, and your friends will think it’s store-bought. It’s sure to be a hit this Easter! Enjoy!
EASY BUNNY CAKE
1 box Betty Crocker* SuperMoist* Golden cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker* Creamy Deluxe* vanilla frosting
Neon purple and/or pink food colour
Construction paper (inedible)
2 small marshmallows, cut in half, flattened
2 small jelly beans, cut in half
2 (5-inch) strips rainbow-coloured sour candy, separated into strips
2 large jelly beans or candy-coated chocolate-covered peanut candies
2 rectangular-shaped white chewing gum, cut in half
2 large marshmallows
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8-inch or 9-inch) round cake pans, using water, oil and eggs.
In medium bowl, tint 1 container frosting with neon purple food colour. Using 1 cake round, cut in half to form 2 semicircles. Put halves together with 1/4 cup frosting to form body. Place upright on serving plate, cut side down.
Frost cake with frosting. Cut ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.
Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.
Frost cake with frosting. Cut ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.
Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.
Cheesecake Cookie Pie
Make This Cheesecake In About 30 Minutes!
I’ve made a lot of cheesecakes over the years, some were good, some were bad and some were complicated. This one is easy, quick and super delicious, combining a cheesecake with a buttery shortbread crust. At first I wasn’t sure what to call it, as the original recipe on Allrecipes.com calls it Cream Cheese Cookies, but to me it was more of a traditional cheesecake that can easily be cut into cookie bar squares. Whatever you call it, you’re gonna love this dessert. Enjoy!
CHEESECAKE COOKIE PIE
1/3 cup butter
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
8 ounces cream cheese
1/4 cup white sugar
1 egg
2 tablespoons milk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
Cream together butter and sugar. Add flour and nuts. Pat into a 9 x 9 pan (I used an 8 x 8 pie plate). (Reserve some crumble for the top.) Bake for 12 minutes.
Cream together cream cheese, sugar and add remaining ingredients Pour on top of crust. Sprinkle reserved crumbs over top. Bake for 20 minutes. Let cool.
Blackforest Stuffed Cupcakes
It Takes 10 Minutes To Prep This Perfect Valentine Treat!
What better way is there to show your Valentine you adore him or her than to bake a homemade dessert? I found these adorable cupcakes on CookingWithPhilly.com and not only is this dessert easyand quick, taking 10 minutes to prepare, it also only requires 6 ingredients! And who doesn’t like chocolate, cream cheese and cherries right? I hope your sweetie falls in love with these delectable cakes putting you both in a romantic mood this weekend. Enjoy!
BLACKFOREST STUFFED CUPCAKES
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (250g) PHILADELPHIA Brick Cream Cheese, softened
1 egg
2 Tbsp. sugar
1 can (19 fl oz /540 mL) cherry pie filling, divided
1 cup thawed COOL WHIP Whipped Topping
Preheat oven to 350°F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.
Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 Tbsp. cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.
Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving. You can also top with chocolate shavings for an added touch.
Creamy Caramel Flan
It Only Takes 15 Minutes To Prep This Cream Cheesy Dessert!
Growing up, I refused to try flan. I assumed it had a jello-like texture which didn’t appeal to me. Then, a few years ago, I decided to try this recipe with cream cheese. I don’t know why I was being adventurous, but I’m so glad I was. This recipe for Creamy Caramel Flan from Allrecipes.com is absolutely fabulous! Not only is this dessert easy and quick, taking only 15 minutes to prepare and requiring 6 ingredients, but it’s not jello-like at all. In fact, it has a smooth, creamy texture…hence the name…and the flavour is outstanding! It tastes like a caramel cheesecake. If you’re like me and feel unsure about flan, give this recipe a try. I’m confident you’ll love it. Enjoy!
CREAMY CARAMEL FLAN
3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan
with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
Fudgy Chocolate Pie
This Warm, Chocolaty Pie Only Requires 6 Ingredients!
Happy New Year! As many of you were probably up late last night, and may not be in the mood to bake, I wanted to share a warm, delicious recipe that will take little effort. This 6-ingredient dessert is both easy and quick, and best of all, you can eat it almost right out of the oven because it’s best served warm. It’s called Fudgy Chocolate Pie and it’s more cake-like than pie, but it is fudgy and chocolaty and has the heavenly flavour of vanilla. It’s the perfect comfort treat on a lazy day. If you’re a nut fan like I am, adding chopped walnuts and serving with vanilla ice cream will only make this dessert better. Enjoy and have a sweet and scrumptious 2010!
FUDGY CHOCOLATE PIE
1/2 cup butter or margarine, melted
3/4 cup granulated sugar
1/3 cup cocoa
1/4 cup all-purpose flour
2 eggs
1 tsp vanilla
1/3 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease a 9 inch pie plate and set aside.
In a large bowl, mix together the melted butter, sugar, cocoa and flour. Beat in the eggs and vanilla (stir in walnuts if you desire). Pour batter into pie plate and bake for 15-20 minutes or until the edges are firm to the touch but the middle is still soft.
Cool for 5 to 10 minutes or until the centre firms up, then serve warm.
Easy Cream Cheese Pumpkin Roll
This Beautiful Dessert Takes Only 1 Hour to Complete!
Autumn is my favourite time of year. I love the crisp weather, the colourful leaves, and Thanksgiving. Oh, I get so excited when I think about a big turkey dinner with gravy, potatoes, cranberry sauce, and of course, anything pumpkin! I’m crazy about pumpkin! Just ask my brother and sister and they’ll tell you how I get obsessed with pumpkin treats this time of year. The recipe I’m going to share today, for this weekend’s feast, is an Easy Cream Cheese Pumpkin Roll from LIBBY’S® found at VeryBestBaking.com. I’ve made this many times and it’s always a hit because it looks beautiful, and it tastes great. I mean, how can you go wrong with the flavour of pumpkin and cream cheese, right? While this recipe is a little more complicated than my usual easy and quick desserts, it’s still quite simple if you follow the directions and it takes about an hour to complete. Your guests will love this! Happy Thanksgiving!
LIBBY’S® PUMPKIN ROLL
Cake:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Surprise Cake
Would You Be Able To Guess The Secret In This Moist Cake?
On a recent trip back home to visit my family I had a lot of time on my hands. Of course, my favourite thing to do with free time is experiment with new desserts that are easy and quick. This one that I found on Allrecipes.com intrigued me. It’s called Surprise Cake and it has a secret ingredient that your family will never guess…well at least mine didn’t. The secret ingredient is…..cayenne pepper. I was surprised too! In fact, if I didn’t know it was in there, I wouldn’t have guessed it myself. Although you can taste a hint of heat, it’s not overly noticeable so it’s fun to make everyone guess what’s in it. Besides the appeal of using a secret ingredient, it was nice to find out that the cake itself is actually moist, chocolaty and delicious. I turned mine into cupcakes. I think you’re going to have fun with this one! Enjoy!
SURPRISE CAKE
2 cups white sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter
1 cup water
3 tablespoons unsweetened cocoa powder
1/2 cup sour cream
2 eggs
1 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/4 cup butter, melted
1/3 cup unsweetened cocoa powder
2 cups confectioners’ sugar
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine sugar, flour and salt. Set aside.
In a small saucepan, bring 1 cup butter, water and 3 tablespoons cocoa to a boil. Remove from heat. Add to flour mixture and beat until smooth.
In a separate bowl, Mix sour cream, eggs, baking soda and cayenne pepper. Add to the cake batter. Blend well. Pour batter into 9×13 inch pan.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Allow to cool.
For the Frosting: Melt 1/4 cup butter, add 1/3 cup cocoa. Add confectioners sugar, milk and vanilla. Mix until smooth and free of lumps.
Spread frosting on the cooled cake. Cut into squares and serve. Ask your company if they can guess what is in it, they never will.
Boston Cream Pie Cake!
Only 3 Products Are Needed to Make This Cake!
My boyfriend is not a big fan of chocolate, so for his birthday last week I wanted to make him a cake that he would like. I came up with a Boston Cream Pie Cake that was both easy and quick to make. I started with a box of Duncan Hines white cupcake mix that I used for an 8 by 8 inch pan. I just discovered this product which makes half the batter of a regular box cake mix…perfect for the small 8 inch cake I needed for this recipe! Then I used already prepared vanilla pudding cups and chocolate frosting. That’s it…only 3 ingredients and 3 easy steps are required for this moist, not-too-sweet cake for the non-chocolate lover. And my boyfriend loved it! Enjoy!
BOSTON CREAM PIE CAKE
1 (255g) pkg Duncan Hines white cupcake mix (this is half the size of a regular box cake mix)
1 can chocolate frosting
2 snack size vanilla pudding cups
Make cake according to package directions for an 8″ by 8″ pan. Cool on a wire rack then cut horizontally in half.
Spread vanilla pudding cups, one at a time, starting from the middle and smoothing almost to the edges of the cake. Top with the second cake layer.
Smoothly spread chocolate frosting over the top of the cake. You won’t need the whole can. Keep leftovers in the refrigerator.
One Bowl Chocolate Cake
You can have a moist, homemade chocolate cake in about 30 minutes!
I was having a last minute dinner party a couple weeks ago and wanted a quick dessert. I considered buying something, but I decided that baking a homemade cake would be faster than going out to the store. I’ve used this recipe on a few occasions so I knew it was a winner. It’s called One Bowl Chocolate Cake and I found it on Allrecipes.com. It only takes minutes to combine the batter and 30 minutes to bake, then voila, you’ve got a rich, moist, delicious, homemade chocolate cake that your guests will love! This dessert is easy, quick and impressive…my friend even asked if I used a cake mix. You can whip up a quick frosting or do as I did and use a prepared can. You’ll thank me for this one! Enjoy!
ONE BOWL CHOCOLATE CAKE
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.